Add them to the stock.
Boil for about two minutes and the soup will be ready to serve.
Cream may be added if liked.
Onion Soup.
_Ingredients_--6 Spanish onions.
3 oz. of butter.
2 quarts of water.
3 oz. of flour.
pint of milk or cream.
Pepper and salt to taste.
_Method._--Peel the onions, and cut them in slices.
Fry them in the butter, but do not let them discolour.
Then boil them in the water until quite soft.
Rub them with their liquor through a hair sieve.
Put this _puree_ into a stewpan on the fire to boil.
When boiling, stir in a thickening of the flour.
Stir and cook well.
Then add the milk or cream, pepper, and salt, to taste.
Let the soup boil up, and it is ready.
Serve with fried _croutons_ of bread.
Tapioca Cream.
_Ingredients_--1 pint of white stock.
1 oz. of crushed tapioca.
2 tablespoonfuls of cream.
The yolks of 2 eggs.
Pepper and salt to taste.
_Method._--Put the stock into a stewpan on the fire to boil.
When boiling, sprinkle in the crushed tapioca.
Stir and cook well for about ten minutes.
Beat the yolks lightly with the cream, and strain them.
Let the stock cool a little, and then add two or three tablespoonfuls of it gradually to the eggs and cream.
Pour the eggs and cream into the stock, and stir over the fire until the eggs thicken like custard.
Care must be taken that the stock does not boil after the eggs are in it, as that would curdle them.
Palestine Soup.
_Ingredients_--3 lb. of Jerusalem artichokes.
2 quarts of stock; or the liquor mutton or veal has been boiled in.
1 onion.
1 turnip.
head of celery.
pint of cream, or good milk.
Pepper and salt to taste.
_Method._--Peel and cut the artichokes and other vegetables into slices.
Boil them in the stock until tender.
Rub through a hair sieve.
Add the cream, and boil it in the soup.
Add pepper and salt; and serve with fried _croutons_ of bread.
Potato Puree.
_Ingredients_--1 lb. of potatoes.
1 onion.
1 stick of celery.
1 pint of white stock.
pint of cream or milk.
Pepper and salt to taste.
_Method._--Peel the potatoes, and cut them, as well as the onion and the celery, into thin slices.
Put them in the stock, and simmer gently until tender.
Rub through a tammy-cloth or hair sieve.
Add the cream to the soup, and make it hot.
Serve with fried _croutons_ of bread.