IN THE KITCHEN.

Auckland Star, Volume LIX, Issue 261, 3 November 1928, Page 4 (Supplement)

IN THE KITCHEN.

SOME SOUP RECIPES.

Bone Soup. Ingredients—2lb fresh boms, 2 quarts water, 2 onion©, 2 turnips, 2 carrota, 1 teaspoon salt. Method: Ohop the bones up into small pieces, clean and cut the vegetables, put into saucepan with cold water and salt. Bring to a boil and skim and simmer gently for three hours. Strain and use for soup. Lentil Soup. InTedients —lib red lentils, 1 onion, loz dripping, pepper and salt, 2 quarts water. Melt the fat in the saucepan, and stir in the lentils, cut the onion in slices, add to the lentils, also add the water, pepper and salt. Let these boil together for about 20 minutes, until quite soft. Season again if necessary. Run through the sieve, return to the saucepan and boil up again. Serve at once. Milk Soup: Another Recipe. Ingredients —lib potatoes, 1 onion, 1 bay "leaf, loz butter, 5 white peppercorns, 1 teaspoonful of salt, $oz cornflour, 1 quart of boiling water or a quart of white stock, and £ pint milk. Method: Put the butter into a clean, white stewpan; peel and slice thinly the potato and onion, and cook these gently in the butter with the seasoning and the bay leaf for about 5 minutes, taking care not to let it brown. Pour on the quart of boiling water or stock, and let all boil together until quite soft. Then pass it through a wire sieve with a wooden spoon. Return to the stewpan and add the milk. When boiling, mix the cornflour with a little cold water to a smooth cream, pour it into the soup, stir well, and let it simmer for a few minutes; it is then ready to serve. Haricot Soup Ingredients —1 breakfastcupfnl haricot beans, 1 onion, i pint milk, 1 quart white stock, i teaspoonful salt, 5 white peppercorns, 1 blade of mace. Method: Soak the beans in cold water for 12 hours. Then put the stock on to boil and add the beans, the onion sliced, I mace and seasoning. Let it boil gently for four hours. Pass all the contents through a wire sieve, return to stewpan, add the milk, and stir well; when it is thoroughly hot it is ready to serve. Beef Tea. Ingredients—Jib gravy beef without fat, J pint cold water. Method: Put the meat twice through the mincing machine, and let it soak in the water for 20 minutes. Put it in an earthenware jar and cover closely. A piece of brown paper tied down with string is a good cover The jar is put h a saucepan of boiling water, which must be simmered gently for 2J hours. A double saucepan with a good lid on the inner vessel may be used, or the jar may be placed in a slow oven. If the beef tea is wanted quickly, soak as before for 20 minutes, ther place in a small pan, put in a thermometer, and keep the temper at'ire at about 200deg Fah. until the food " needed.