CARROT SOUP

CARROT SOUP (1).
4 good-sized carrots, 1 head of celery, 1
onion, 3 oz. of Allinson wholemeal bread
without crust, 1 oz. of butter, pepper and
salt, and 1 blade of mace. Wash, scrape,
and cut the carrots into dice. Prepare
and cut up the onions and celery. Set the
vegetables over the fre with 3 pints of
water, adding the mace and seasoning.
Let all cook until quite soft, which will
probably be in 1-1/2 hours. If the carrots
are old, they will take longer cooking.
When the vegetables are tender, rub all
through a sieve, return the soup to the
saucepan, add the butter, allow it to boil
up, and serve with sippets of toast.


CARROT SOUP (2).
4 good-sized carrots, 1 small head of

celery, 1 fair-sized onion, 1 turnip, 3 oz.
of breadcrumbs, 1-1/2 oz. of butter, 1
blade of mace, pepper and salt to taste.
Scrape and wash the vegetables, and cut
them up small; set them over the fre
with 3 pints of water, the butter, bread,
and mace. Let all boil together, until the
vegetables are quite tender, and then rub
them through a sieve. Return the mixture
to the saucepan, season with pepper and
salt, and if too thick add water to the
soup, which should be as thick as cream,
boil the soup up, and serve.

Read More

CAPER SOUP

CAPER SOUP.
2 pints of water, 1 pint of milk, 1 large
tablespoonful of capers, ½ lemon, 2 eggs,
1-1/2 oz. of Allinson fne wheatmeal, ½
oz. of butter, pepper and salt to taste.
Boil the milk and water and butter, with
seasoning to taste; thicken it with the
wheatmeal rubbed smooth with a little
milk. Chop up the capers, add them and
let the soup cook gently for 10 minutes;
take it off the fre, beat up the eggs and
add them carefully, that they may not
curdle; at the last add the juice of the half
lemon, re-heat the soup without allowing
it to boil, and serve.

Read More

CABBAGE SOUP (French)

CABBAGE SOUP (French).
1 medium-sized cabbage, 1 lb. of
potatoes, 1 oz. of butter, 3 pints of milk

and water equal parts, pepper and salt
to taste, 1 dessertspoonful of fnely
chopped parsley, and 2 blades of mace,
and 1 dessertspoonful of Allinson fne
wheatmeal. Wash the cabbage and shred
it fnely, peel the potatoes and cut them
into small dice; boil the vegetables in the
milk and water until quite tender, adding
the mace, butter, and seasoning. When
quite soft, rub the wheatmeal smooth
with a little water, let it simmer with the
soup for 5 minutes, add the parsley, and
serve.

Read More

BARLEY SOUP

8 oz. of pearl barley, 2 onions, 4
potatoes, ½ a teaspoonful of thyme, 1
dessertspoonful of fnely chopped parsley,
3-1/2 pints of water, ½ pint of milk, 1 oz.
of butter. Pick and wash the barley, chop
up the onions, slice the potatoes. Boil the
whole gently for 4 hours with the water,
adding the butter, thyme, pepper and salt
to taste. When the barley is quite soft,
add the milk and parsley, boil the soup
up, and serve.

Read More

HARICOT SOUP

HARICOT SOUP.
1 lb. of haricot beans, ½ lb. of onions,
1 lb. of turnips, 2 carrots, 2 sticks of
celery, 1 teaspoonful of mixed herbs, ½
oz. of parsley, 1 oz. of butter, 2 quarts of
water, pepper and salt to taste. Cut up
the vegetables and set them to boil in
the water with the haricot beans (which
should have been steeped over night in
cold water), adding the butter, herbs, and
seasoning. Cook all very gently for 3-1/2
to 4 hours, stirring occasionally. When
the beans are quite tender, rub the soup
through a sieve, adding more water if
needed; return it to the saucepan, add
the parsley chopped up fnely, boil it up
and serve.

Read More

CABBAGE SOUP

CABBAGE SOUP.
1 fair-sized cabbage, a large Spanish
onion, 1-1/2 oz. of butter, pepper and
salt to taste, ½ saltspoonful of nutmeg,
1-1/2 pints of milk, 2 tablespoonfuls of
Allinson fne wheatmeal. After preparing
and washing the cabbage, shred up very
fne, chop up the onion, set these two in
a saucepan over the fre with 1 quart of
water, the butter and seasoning, and let
all cook gently for 1 hour, or longer it the
vegetables are not quite tender. Add the
milk and thickening when the vegetables
are thoroughly tender, and let all simmer
gently for 10 minutes; serve with little
squares of toasted or fried bread, or
Allinson plain rusks.

Read More

BREAD SOUP

BREAD SOUP.
½ lb. of stale crusts of Allinson wholemeal
bread, 4 onions, 2 turnips, 1 stick of celery,
1 oz. of butter, ½ oz. of fnely chopped
parsley, 8 pints of water, ½ pint of milk.
Soak the crusts in the water for 2 hours
before they are put over the fre. Cut up
into small dice the vegetables; add them
to the bread with the butter and pepper
and salt to taste. Allow all to simmer gently
for 1 hour, then rub the soup through
a sieve, return it to the saucepan, add
the milk and parsley, and, if the favour
is liked, a little grated nutmeg; boil the
soup up and serve at once.

Read More

ARTICHOKE SOUP

ARTICHOKE SOUP.
1 lb. each of artichokes and potatoes, 1
Spanish onion, 1 oz. of butter, 1 pint of
milk, and pepper and salt to taste. Peel,
wash, and cut into dice the artichokes,
potatoes, and onion. Cook them until
tender in 1 quart of water with the butter
and seasoning. When the vegetables are
tender rub them through a sieve. Return
the liquid to the saucepan, add the milk,
and boil the soup up again. Add water if
the soup is too thick. Serve with Allinson
plain rusks, or small dice of bread fried
crisp in butter or vege-butter.

Read More

African Lions HQ

Read More

What to do if you can’t copy a website content?

Don't be single forever!

Some website disabled user from “Right Click”, “Copy” or “Selecting”. This is due to licensing or copyright issue. Not to say they are evil, the main reason they are doing this is to protect themselves from content thief. On the other side, user hate that. User can’t copy and paste the content from the site for future references. Content such as lyrics, article and story are most protected and most wanted to be copied by user. So today, we came to a simple solution.

Disable Javascript

The real evil behind it is Javascript. Just disable it when you wanted to copy something protected. Re-Enable it when you want to surf normal otherwise, lot’s of website is going mess up.

Disabling Javascript on Firefox

1. Navigate to Options. Click on “Firefox Menu” > Under “Options” > Click “Options”

2. Under “Content” tab > Uncheck “Enable JavaScript”

3. Done. Try to refresh your site and start copying. If it’s still didn’t work, try restarting the browser. Remember to Re-enable JavaScript when you are done copying.

Disabling Javascript on Google Chrome

1. Click Google Chrome “Menu” > Click “Setting”

2. On “Under the Bonnet” tab > click “Content setting” under privacy

3. Select “Do not allow any site to run JavaScript”

4. That’s all. Happy copying.

Read More

12 Cool things about Gmail

You might like Gmail for its simplicity and ample of space (10GB). We like Gmail more than any other email services. Today, we came across many tricks that you don’t know about Gmail. Here we listed them down and hope you will apply it.

Accessing Gmail Offline

Gmail Offline – Access your Gmail even you are not connected. Read your email on the go without troublesome setup in email client software (e.g. Mozilla Thunderbird, Microsoft Outlook). All you need is just Google Chrome.

Configuring Gmail to work with email Client

Email client are typically for people who have multiple email. Gmail support both POP and IMAP client. Click here to set up Gmail on your email client for PC or mobile devices.

Auto forwarding your email

Have multiple Gmail and need to read them all from one email account? Use Forwarding, automatically forward whatever that is received in Gmail Account A to B (work with any email) and forget about Gmail A.

Amazing Keyboard Shortcut

Save a few more mouse click and drag with keyboard shortcut. Hit “?” in Gmail to get complete list of Gmail keyboard shortcut cheat sheet.

Login without @gmail.com

Open up Gmail and try to access without typing @gmail.com.

Display Density

Note: There is an error in the illustration. “Cozy” should be “Comfortable”.

Remember those time where you have lots of new email and inbox seems unclutter and hard to be read.  It is time to switch your Gmail display density. See the differences between cozy and comfortable.

To switch around them, go to the gear icon which is located on the most right. Click on it and select Display Density based on Comfortable, Cozy or even Compact.

Get a Theme

Gmail interface might get a bit of bored, why don’t give it a new fresh look. Simple navigate to the most right, under setting select Themes and click any theme you like to apply.

Own signature at the bottom

Signature allows email to be signed with a name, sentences or phrases at the bottom of mail you sent. So, you don’t need to type in your unique signature every time you create an email. Signature is usually used for legal disclaimer or contact information.

Auto Reply

It’s good to respond to sender when you received his/her email. If you were on vacation and you don’t want the sender to worry, then, let vacation responder do the trick. Write something about your vacation and clear things up.

Filters things out

If you used Gmail for multiple purposes (e.g. work, school, family and friends), you might like to filter them up, group all your email from friends and put them in “Friends” inbox. Group all your email from your working colleague and group them in “Colleague” folder and …… So, whenever you received any email from your friends, it will automatically in “Friends” inbox. You can specific who to be in “friends” inbox. If you still don’t get what I mean, read here.

Using Gmail as temporary cloud storage

All Gmail came with 10GB of space. That’s the size of 2+ DVD. So, if you forget to bring your pen drive. No worry. Gmail is here. You can upload any file into Gmail as attachment first then when you get home , just download into PC. To do this, click “Compose” as usual, then click “Attach a file” below subject. When you done uploading, click “Save now”. It’s now in stored in “Draft”.

Some crazy experimental stuff

Add some cool functionality to Gmail via Gmail labs. Example: Calendar, Undo Send, Google Docs preview, Google maps preview and etc. All you need to do is go to “Setting” and click “Labs” in Setting tab.

Read More

Liberty Reserve Maintenance update

Liberty Reserve

Official Liberty Reserve Blog

8/22/2012

Maintenance update

Dear friends, it has come to our attention that some of our customers became concerned with our latest maintenance continuation and erroneous account status change for a group of our clients. Please find below an official explanation of reasons behind both instances:

1. There is a group of blocked accounts which were erroneously blocked by an automated script that was tested in the beginning of August and apparently has failed to perform properly. Script was designed to automatically secure in account in the event of multiple suspicious login attempts. During this maintenance we have identified the problem, addressed it and it is now being solved.

2. Since we were forced to perform extended maintenance, we saw an opportunity to add some of the additional features that were pending to be added to the website. As the web site appears shortly, you will discover Credit Card Funding option (available ONLY to a verified users), along with other minor improvements and enhancements.

We sincerely apologize for any inconvenience this maintenance may have brought to you and would like to assure you that both issues are addressed in a timely manner and currently being worked on around the clock for the quickest and safest resolution. During this final stage of maintenance we are identifying erroneously blocked accounts and updating their statuses to "normal". This is a long and tedious process so your patience is appreciated. While we are doing everything possible to bring the system back faster, these processes make take an additional up to 2-4 days to complete.

Any other explanation of this maintenance that you may come across online in various online forums is inaccurate or simply put - false and misleading.

Posted by Jeniffer at 4:38 PM

Read More

180 National Geographic Wallpapers 1600 X 1200

Read More