Cookery Corner

Hawke's Bay Tribune, Volume XXV, Issue 136, 25 May 1935, Page 14

Cookery Corner

TEMPTING SOUPS FOF COLD DATS

White Sago Soup. Ingredients: One pint stock, I pint milk, 2 tablespoons sago, yolk of an egg, 2 tablespoons cream, salt and pepper.

Method: Put the stock on to boil, wash the sago nnd put it into the boiling stock and simmer till clear. Add milk am! seasoning and bring to tho boil. Beat up the yolk of egg with the cream, po'.ir tho boiling soup over it, stir well and servo. Onion Soup. Cut a turnip and stick of celery into small pieces and peel three Spanish onions. Cover with two pints of boiling water, adding seasoning. Simmer until the vegetables are tender, then rub them through a sieve, put back into the saucepan and add half a pint of milk. Thicken with loz. of flour blended with loz. of butter. Simmer and cool slightly, then add the wellbeaten yolks of two eggs. Stir well. Servo with little pieces of toast.

Barley Cream Soup. Simmer one tablespoon of pearl barley slowly in white stock for two hours with an onion, a carrot, a turnip and seasoning; remove the carrot and tur-

nip, and stew the rest until reduced to a pulp, pass through a sieve, add more stock until the thickness of cream. Bring to the boil, lift off and add the yolk of one egg beaten in a little milk; scatter chopped parsley over the soup when serving. Beetroot Soup. Ingredients: One quart of stock, loz. flour, loz. butter, 1 cooked beet, 1 stick of celery, J gill of cream, salt and pepper. Method: Put the butter in the pan and melt, add flour and stir and then add the boiling stem’-. Cut the beet and celery into si.ipj and add. Bring to the boil and simmer one hour. Sieve, putting only enough beet through to give the soup a good colour. Repeat, add cream and seasoning and serve very hot with fried croutons. Pea Soup. Boil for 10 minutes 3 moderatesized carrots, 2 turnips, 2 onions and a head of celery. (All vegetables to bo prepared and cut small). Put them into a saucepan with a pound of dried peas which have been soaked overnight. Add 2 cloves, 3ozs. of butter and 3 pints of boiling water, also seasoning of salt and pepper. Cook until the peas are soft, then pass through n wire sieve, removing the cloves. Boil up the soup, add more seasoning if required, and serve with slices of toast. Cheese Soup. Chop a small onion up finely and fry it in butter till it is soft but not browned. To this add a pint of milk and a pint of water. When it is nearly boiling stir in two eggs lightly beaten, a couple of ounces of grated cheese, and add salt and pepper to taste. It must not be boiled after fte eggs and cheese have been added. Veal Broth. Take 21bs. of knuckle of veal. Cut it in pieces and simmer gently in two quarts of water for two or three hours. Add two ounces of rice or pearl barley. When serving season with pepper and salt nnd dust a little chopped parsley over. Kidney Soup. Take 4ozs. kidney, 1 tablespoon chopped parsley, 2 onions, 1 tablespoon pearl barley. 2 carrots, 1 tablespoon lentils, 1 tablespoon fine tapioca, one quart of stock. Wash the kidney in warm water, dry it in flour, fry in dripping till brown, put in a saucepan and stew 11 hours if tho vegetables have been grated and longer if they are cut in.slices. Just before serving add a pint of milk, and if desired a I thickening of flour. J

Mock Hare Soup.

Fry half a pound of lean beef in an ounce and a half of dripping till brown; then add an onion stuck with throe or four cloves nnd fry also. Take out the meat and onion and mix an ounce of flour with the fat in which they have been cooked. Add a quart of stock, stir in and boil. Let this cool, add the meat cut up in small pieces, a carrot, the onion (not the cloves), and half a turnip, also cut up. Add a little thyme and parsley, a strip of lemon rind, salt and pepper and simmer for two or three hours.

Celery Soup. Take two fresh heads of eelcry. Chop this up finely with an onion and one large potato. Stew well until quite tender. Press through a eievc, adding the water in which the celery was boiled. To this add a pint of milk and a little cream or butter. Season to taste with pepper and salt and a little sugar. Bring to tho boil slowly.

Pumpkin Soup. Take a large slice of pumpkin, two large potatoes, two leeks, two table, spoons of cream, two pints of water. Put the pumpkin, potatoes and leeka

in a saucepan, with the cold water and pepper and salt to taste. Cook until tender, pass through a wire sieve, return to the fire to heat and just before serving take off the fire and add tho cream. Serve fried croutons with the soup.

Potato Soup. Take about 8 fairly large potatoes, an onion, a stick of celery, a tablespoonful of cornflour, a gill of milk, salt, pepper, an ounce of dripping, « dessertspoonful of chopped parsley and a quart of stock. Melt the dripping iu the soup pan, wash and slice the vegetables and cook them gently ia the melted dripping until they have absorbed it, but avoid letting them brown. Add tho stock, bring slowly to the boil, remove the scum from the top, and gently simmer for an hour and a half, breaking up the potatoes with a wooden spoon. Blend the cornflour with the milk, add to the soup—bring to the boil and season to taste. Put the chopped parsley in the soup dish, pour over the soup and serve hot.

Vegetable Stock. Method: Clean and wash the vegotables carefully, cut into squares; chop onions, fry in the stock pot in butter to a golden brown, add other vegetables and fry 5 minutes; cover with water, add salt to taste, and boil gently 1 hour. This stock may be used ns the foundation of all vegetable soups.

Vegetable Soup. Take one pint of water in which vegetables have been cooked, one pint of milk, two onions thinly sliced, two potatoes sliced, a tiny pinch of herns. Boil till tho vegetables soften, then rub through a sieve. Return to the pan and thicken slightly by adding a little flour mixed to a paste with butter, boil up and season to taste. A grating of cheese and a little chopped parsley adds to the flavour.

Watercress Soup. Soak a breakfnsteupfq! of dried peas overnight in a basin of water to which has been added a pirnh of bicarbonate of soda. Next day rinse and hoi! them in a quart of cold water with a good

lump of butter for a few hours. Then rub through a wire sieve, and make the puree up to a quart again with boiling water; wash and pick two bunches of watercress, removing■ the stalks, ('hop them a little, nnd wash nnd slice up a bunch of spring onions. Put the cress and onions info a pan with n tablespoonful of butter n’fd simmer for ten minutes. Pour on the pea-puree and simmer for twenty minutes. Add a tablespoonful of cream, a tablespoonful of chopped parsley, and pepper and salt before serving.