* 2 lbs. Mixed Vegetables--4d. * * 2 oz. Butter--2d. * * 1/4 lb Haricot Beans--1d. * * Peppercorns, Salt, and Sugar * * 4 quarts of Water--1/2d. * * Total Cost--7 1/2 d. * * Time--One Hour and a Half. * Take any vegetables that may be in season, such as carrots, turnips, leeks, onions, and celery, and slice them up; put them into a saucepan with the haricot beans and the butter, and turn them all about till the butter is all absorbed; sprinkle over them a teaspoonful each of salt and sugar, add the peppercorns and the water, and boil until the vegetables are very soft. Rub them through a sieve, return to the saucepan and make thoroughly hot, and it is ready to serve. SEMOLINA SOUP * 2 oz. Semolina--2d. * * 1/2 pint of Milk * * 3 pints Bone Stock * * Salt and Pepper--1d. * * Total Cost--3d. * * Time--One Hour. * If the stock has been made without vegetables, as it must often be in hot weather, boil an onion, carrot, fagot of herbs, and a dozen peppercorns in it for half an hour, then strain the stock and put it back in the saucepan. Sprinkle in the semolina and stir until it boils; simmer till the semolina thickens, then add the milk, pepper, and salt, and boil up. Pour into a warm tureen, and send fried bread to table with it. CARROT SOUP * 6 Carrots--2d. * * 1 oz. Butter--1d. * * Sugar, Salt, and Pepper * * 3 quarts Bone Stock--1/2d. * * Total Cost--3 1/2 d. * * Time--One Hour. * Scrape and slice up the carrots and put them into a saucepan with the butter. Sprinkle over a teaspoonful each of salt and sugar and a quarter of a teaspoonful of pepper; turn them about in butter for five minutes, pour over the boiling stock and boil for an our. Rub through a sieve, return to the saucepan and boil up, season to taste, and serve very hot. TOMATO SOUP * 1 doz. Tomatoes--4d. * * 1 oz. Butter--1d. * * 2 Onions, 1 Carrot * * 2 oz. Flour * * Salt and 1 teaspoonful Sugar * * 2 doz. Peppercorns * * 3 quarts Bone Stock--1 1/2d. * * Total Cost--6 1/2 d. * * Time--One Hour. * Slice up the onions and carrot, and fry them in the butter with the peppercorns and sugar. Sprinkle over the flour and mix well together. Cut up the tomatoes and put them in, then pour over the boiling stock and stir until it boils. Simmer slowly for an hour. Rub through a sieve, return to the saucepan and make thoroughly hot, pour into a warm tureen, and serve with fried bread. JERSEY SOUP * 2 quarts White Stock--6d. * * 1 pint Milk--2 1/2d. * * 1 oz. Sage * * 1 Leek * * 1 Fagot of Herbs * * 1 doz. White Peppercorn * * Salt--1 1/2d. * * Total Cost--10d. * * Time--One Hour. * Put the stock into a stewpan; slice in the leek and add the fagot of herbs and the peppercorns. Boil them together for half an hour, strain out the vegetables and return to the saucepan; stir in the sage and continue stirring until it is clear and the soup is thick; pour in the boiling milk, boil up and pour into a tureen. Sprinkle finely chopped parsley on the top before serving. SCOTCH BROTH