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Nelson Evening Mail, Volume LIII, Issue 129, 4 June 1919, Page 3

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SOU PH. Brussels Sprouts Soup.---Required: Ulh Brussels sprnu s. (luce pints stock, 10/, cornflour, salt. pepper, one gill milk. Trim, wash, ami cook the sprouts in boiling sailed watel eon tabling a little soda. Drain them well ami mi) them through a sieve. Put the puree in a saucepan with the .stock. Mix the cornflour with a lit le stock or milk, and add to the soup. Bring to the boil, stirring all the time; then allow the soup to simmer gently lor It minn tea. Take off the 1 scum, season to taste wi-h salt and pepper ami a grate of nutmeg. Reheat with the soup, and add the milk. (When reheating do not- let the soup | boil again. Serve hot in a tureen. Brown Onion Soup. —Required : Two to three Spanish onions, 2oz dripping or margarine, 2oz flour, one quartstock, two cloves, one-half bayleaf, one small blade of mace, a few peppercorns, salt and pepper to taste. Peel and slice the onions and chop them finely. Melt the pit in a saucepan, add the onions, and fry carefully till , fairly brown, but not burnt. Next sprinkle over the flour, and stir un il of a golden brown colour. Pour on e the stock, add salt and pepper _to taste, and the herbs (tied in muslin). Biing to the boil, skim, and let simmer for about one hour and a-half, or > until the onions arc quite tender. • I Artichoke Soup.—Required: IJllb I Jerusalem artichokes, 2oz butter or a margarine, loz cornflour, one quart I whi e stock, three-quarters of a pint I mik, salt and pepper. Wash, peel, and I slice the artichokes and place them in fi water with a few drops of vinegar or | lemon-juice. Melf, the margarine in a | saucepan and add the artichokes, fry I for a few mimltes, but- do not brown. Pour on the stock gradually, add a pinch of salt, and bring to the boil. Skim and simmer slowly for about three-quarters of an hour. Rub the whole through a'fine sieve, return the I soup to the saucepan, and season to I taste. Mix the cornflour and mik to 8 gether, stir it into the soup, and bring I again to the boil; boil for ten minutes. | Servo hot in a soup tureen. | A Delicious White Soup.—The water I in which any well-washed fish have I been boiled. Boil the stock down vmI til there is but half the quantity, add | an equal quantity of milk (fresh or condensed), add 'salt, and then mix into a half-cupful of the soup a pinch of curry powder. Thicken with corn- ' flour to make the soup of the consistency of cream. Put a little- finelychopped parsley in the hot tureen and pour in the soup.

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