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CREAM OF CORN.

Use one can of corn for one quart of soup. Crush it thoroughly with pestle or potato-masher to free the pulp from the tough outside coating; rub through a fine colander, then through a sieve. Add one teacupful of cream to the strained pulp and enough milk to make a quart altogether. Put [...]

CELERY SOUP.

The ingredients are two heads of celery, one quart of water, one quart of milk, two tablespoonfuls of flour, one teaspoonful of salt, two tablespoonfuls of butter and a dash of pepper. Wash and scrape celery and cut in half inch pieces, put in boiling water and cook until soft. Mash the celery in [...]

CAULIFLOWER SOUP.

Boil a head of cauliflower in water, or if convenient in soup stock or chicken broth. If water is used add an onion. Lift out the cauliflower, lay aside one half-pint of tufts. Mash the rest through a sieve using the water in which it was boiled to press it through. Put one large [...]

LENTEN VEGETABLE SOUP

6 Onions—1 1/2d.

2 oz. Butter or Beef Dripping

2 quarts of Water or Pot Liquor

Crusts of Bread

Salt and Pepper—2d.

Total Cost, with Butter—3 1/2 d.

Time—Two Hours.

Peel and slice up the onions and put them into a sauce—pan with the butter or dripping, and brown them. Then let them cook, covered over, for an hour. Break [...]

CRECY VEGETABLE SOUP

6 Carrots—2d.

2 oz. Butter—2d.

1 Onion

1/2 teaspoonful Sugar

1/2 teaspoonful Salt

1 Turnip

1 stalk of Celery

3 pints of Boiling Water—1/2d.

Total Cost—4 1/2 d.

Time—Two Hours.

Slice up the carrots and vegetables, put them into boiling water, and cook for half-an-hour; strain them out of the water, which must be saved, and put them into a saucepan with the [...]

CABBAGE VEGETABLE SOUP

1 Cabbage—3d.

2 oz. Butter—1 1/2d.

1 pint Milk

Pepper, Salt, and Bread—3d.

Total Cost—7 1/2 d.

Time—One Hour

Wash and strain the cabbage well, and cut it up into slices; throw it into boiling salt and water, and cook for five minutes; strain all the water off and put it into a saucepan with the salt, pepper, and [...]

VEGETABLE MARROW AND TOMATO SOUP

1 doz. Tomatoes—3d.

1 Vegetable Marrow—2d.

9 Onions

1 oz. Butter

2 doz. Peppercorns

1 teaspoonful Sugar

3 pints Stock

Salt—2d.

Total Cost—7d.

Time—One Hour.

Peel the vegetable marrow, slice it up, and take out the seeds; slice up the tomatoes and put them, with the marrow, into the saucepan with the butter, sugar, salt, and peppercorns; sweat them for five [...]

FRESH PEA VEGETABLE SOUP

1 lb. Split Peas—3d.

2 Onions and 1/4 Head of Celery—1d.

1 oz. Butter or Dripping—1d.

2 Carrots

2 doz. Peppercorns

3 quarts Water—1d.

Total Cost—6d.

Time—Four Hours.

Wash the peas well in cold water, and put them into a saucepan with the vegetables sliced up, the peppercorns and the water. Bring to the boil and boil steadily for four [...]

LENTIL VEGETABLE SOUP

1 lb. Split Lentils—2d.

1/2 oz. Butter—1d.

3 Onions and 2 doz. Peppercorns

1 teaspoonful Sugar

3 quarts Water

Salt—1d.

Total Cost—4 d.

Time—Four Hours.

Wash the lentils well in two or three waters and put them into a saucepan with the onions, peppercorns, sugar, salt, and half the butter, and sweat them for five minutes. Pour over the boiling water [...]

VEGETABLE SCOTCH BROTH

2 quarts of the Liquor in which Mutton has been cooked

Salt

1 oz. Rice

1 Carrot

1/2 Turnip, and Stalk of Celery

Total Cost—1 1/2 d.

Time—One Hour.

Carefully remove all the fat from the liquor; put it into a saucepan. Wash the rice and cut all the vegetables into dice; stir them in, and simmer by the side [...]

TOMATO VEGETABLE SOUP

1 doz. Tomatoes—4d.

1 oz. Butter—1d.

2 Onions, 1 Carrot

2 oz. Flour

Salt and 1 teaspoonful Sugar

2 doz. Peppercorns

3 quarts Bone Stock—1 1/2d.

Total Cost—6 1/2 d.

Time—One Hour.

Slice up the onions and carrot, and fry them in the butter with the peppercorns and sugar. Sprinkle over the flour and mix well together. Cut up the tomatoes and [...]