QUEERS SOUP.

Otago Witness, Issue 2516, 4 June 1902, Page 63

QUEERS SOUP.

Take two old fowls, wash them well in cold water, and place in a etewpan with enough 1 water to cover. Simmer the fowls till the breasts are quite tender, adding a good-sized ! bunch of parsley. Then iake up the fowls i and soak the crumbs of two French rolls m v the liquor. Cut the meat off the fowls (preseiving the white meat for a fricassee if necessary) and pound it in a mortar, adding the soaked crumb and the yolks of three or four haid-boiled eggs. Force this through a coarse sieve with the liquor, return to ife© saucepan, season with pepper and salt to taste, then add fca-11 a pint of thick cream and serve at once.

This i 3 thi movt oiinl; soup itr.aKir.able, an 3 ib In no iK!iai:s cxiia\agart. if the v. b'te meat of ii.c '"owl be saved for a fricassee. HOT SUPPEE DISHES. Savoury Toast. — Cut some thick slices oi biead, topsfc quickly on both sides, butter the tops, spread, a little mustard on, cut into four.then cover with a thick layer of grated cheese/ seasoned with pepper, or of cheese and ham in equal proportions. Place in a Dutch oven to melt the cheese and serve very hotHam Toast. — Chop finely 3oz lean boiled ham, add to it loz butter and a teaspoonful of cream : put the whole into a saucepan and stir over the fire till it comes to the boil ; then remove the pan. on to the hob and stir in the yolk oi an egg ; siir over a gentle fire, being careful not to let it boil, for a minute or two ; spread upon hot buttered toast, and serve at once.