Reform Cookery Book (4th edition) | Page 6

soaked tapioca, ground rice, cornflour, &c., as a liaison. Boil till that is clear, stirring well. Serve with croutons of toast or fried bread. This soup may be varied in many ways, as by adding some finely minced green onions, leeks, or chives either before or after straining and some parsley a few minutes before serving.
White Windsor Soup.
Take 4 breakfast cupfuls white stock or water, add 6 tablespoonfuls mashed potato and 1 oz fine sago. Stir till clear and add 1 breakfast cup milk and some minced parsley. Let come just to boiling point but no more. If water is used instead of stock some finely shred onion should be cooked without browning in a little butter and added to the soup when boiling. Rub through a sieve into hot tureen.
White Soubise Soup.
Melt in lined saucepan 2 oz. butter, and into that shred 1/2 lb. onions. Allow to sweat with lid on very gently so as not to brown for about half an hour. Add 1-1/2 pints white stock and about 6 ozs. scraps of bread any hard pieces will do, but no brown crust. Simmer very gently for about an hour, run through a sieve and return to saucepan with 1 pint milk. Bring slowly to boiling point and serve. To make
Brown Soubise Soup
toast the bread, brown the onions, and use brown stock.
Almond Milk Soup.
Wash well 1/4 lb. rice and put on to simmer slowly with 1-1/2 pints milk and water, a Spanish onion and 2 sticks of white celery. Blanch, chop up and pound well, or pass through a nut-mill 1/4 lb. almonds, and add to them by degrees another 1/2 pint milk. Put in saucepan along with some more milk and water to warm through, but do not boil. Remove the onion and celery from the rice (or if liked they may be cut small and left in), and strain the almonds through to that. See that it is quite hot before serving.
NOTE.--For this and other soups which are wanted specially light and nourishing, Mapleton's Almond Meal will be found exceedingly useful. It is ready for use, so that there is no trouble blanching, pounding, &c.
Brazil Soup.
Put 1 lb. Brazil nuts in moderate oven for about 10 minutes, remove shells and brown skin--the latter will rub off easily if heated--and grate through a nut-mill. Simmer gently in white stock or water with celery, onions, &c., for 5 or 6 hours. Add some boiling milk, pass through a sieve and serve. A little chopped parsley may be added if liked.
Chestnut Soup.
Chop small a good-sized Spanish onion and sweat in 1 oz. butter for twenty minutes. Add 2 to 3 pints stock and 1 lb. chestnuts previously lightly roasted and peeled. Simmer gently for one hour or more, pass through a sieve and return to saucepan. Bring to boil, remove all scum, add a cupful boiling milk or half that quantity of cream, and serve without allowing to boil again.
Plain White Soup.
Into enamelled saucepan put 2 ozs. butter, and as it melts stir in 2 ozs. flour. Add very gradually a breakfast cup milk, and stir over a slow heat till quite smooth. Add 3 or 4 breakfast cupfuls white stock, bring slowly to boil and serve.
Velvet Soup.
Prepare exactly as for Plain White Soup, but just before serving beat up the yokes of 2 or 3 eggs. Add to them a very little cold milk or cream, and then a little of the soup. Pass through strainer into hot tureen, strain through the rest of the soup, and mix thoroughly.
Parsnip Soup.
Take 1/2 lb. cooked parsnips or boil same quantity in salted water till tender, pass through a sieve and add to a quantity of Plain White Soup or Stock. Bring to boil, and if sweet taste is objected to add strained juice of half a lemon.
Turnip Soup.
is made in exactly the same way as Parsnip Soup, substituting young white turnips or "Golden Balls" for the parsnips, and many people will prefer the flavour. A little finely chopped spring onion or chives and parsley would be an improvement to both soups. These--except the parsley--should be boiled separately and added just before serving.
Palestine Soup.
A very fine soup is made thus:--Pare and boil 2 lbs. Jerusalem Artichokes in milk and water with a little salt till quite soft, then pass through a sieve or potato masher, and add to quantity required of Velvet Soup.
Westmoreland Soup.
Put in soup pot some very plain stock, or water will do quite well. Add 1 lb. lentils, 1/2 lb. onions, small carrot, piece of turnip, and a stick or two of celery, all chopped small, also a teacupful tomatoes. Boil slowly for two hours, pass through a sieve and return to soup pot. Melt a dessert-spoonful butter and stir slowly into it twice as much flour, add