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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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