SOUP FOR COLD DAYS.

Hawera Star, Volume XLV, 9 May 1925, Page 15

SOUP FOR COLD DAYS.

Lentil Soup.—Half a pint of red Egyptian lentils, one large onion, one ounce of butter or dripping, a stick or two of celery, one quart of stock or water. The quantities will make one quart of soup. Soak the lentils overnight in cold water, then drain off and throw the remaining water away. Melt the butter in a saucepan, add the lentils, sliced celery, an onion, and stir over the fire for five minutes. Then add the stock, and boil gently about three quarters of an hour, or till soft.,' Then if preferred, rub' it through the sieve boil well and season. Then .serve with toast or fried bread.

Ox-Tail Soup. —One ox-tail, one ounce of butter, one carrot, one turnip, two sticks of celery. two cloves, twelve peppercorns. Cut the ox-tail into pieces at each joint; remove all fat. ■ Put the pieces into pan, with enough cold Water to cover. Bring them to the boil, then strain and throw away the water, and wipe the pieces of meat. Melt the butter in a saucepan, make it quite hot, and fry the ox. tial in it till brown.

Poll]' away all the butter, hut keep back the gravy. Pour in the wilter, add a little salt, and slowly bring to the boil. Then skim it. Cut the vegetables in quarters; put in also the cloves and peppercorns.

Simmer very gently for three hours and a, half. Strain it into a clean basin; save the pieces of ox-tail. Let the soup go cold and remove all fat. to serve it: Make it hot, season nicely, and,,if liked, cook a little vermicelli, sago, or Italian paste in it. • Cauliflower Cream Soup.—Hue quart of white stock, one pint of milk, one large cauliflower, one ounce of butter one tablespoonful of chopped parsley, half a blade of mace, one small onion, one ounce of flour, pepper and salt. Cut off one large brenkfastspoonfnl or the best sprays of the' cauliflower. The remainder put in a clean pan with the , stock, milk, onion,, mace, sqlt, and] .pepper, and cook until the cauliflower j is quite tender. Take out the inace and rub the rest through a hair or wire sieve. , . , , Put the sprays on the fire in a pan of boiling, salted water, and cook till just tender. Keen them hot while you thicken the soup. Serna I ina Soup.—Two pints of stock,; half pint of milk, two ounces of seraalina salt. Put the stock into a saucepan, and when it boils, stir in the semnlina. .Boil for about fifteen minutes; then add milk and seasoning; it boil up. Pour into a warm tureen and serve with fried bread.