Potato Puree

12 medium sized potatoes 2 ozs. (2 heaping table-spoonfuls) butter Salt and pepper 1 quart (4 cups) white stock.

1 pint (2 cups) cream.

2 tablespoonfuls flour.

2 tablespoonfuls melted butter 1 teaspoonful onion juice.

Boil the potatoes in their skins till tender, then cool and peel them. Cut them into quarters and put them into an earthenware pan with the two ounces of butter to brown just a very little in places.

Season with the salt and pepper, then add the stock, cream, and the onion juice.

Allow to boil up, and strain through a sieve; return the puree to the pan and stir into it the melted butter mixed with the flour.

Boil for three minutes and serve hot.

Scotch Broth

2 lbs. mutton (neck) 1/2 lb. (1 cup) barley 1/2 pint (1 cup) peas 1 carrot.

1 turnip.

1 teaspoonful sugar.

3 onions or leeks.

1 teaspoonful dripping.

1 small cabbage.

1 tablespoonful chopped parsley.

4 quarts (16 cups) water or stock.

Salt and pepper to taste.

Prepare the vegetables and cut them into small pieces. Put the water or stock into a large earthenware pan, and when it boils, add the meat and the barley. Boil up, skimming frequently, add the vegetables, and then simmer for three hours.

Now stir in one extra carrot grated, the salt and pepper, sugar and dripping. Simmer again for thirty minutes.

Add the parsley and the broth is ready to serve.

The mutton may be served separately with potatoes.

Shrimp Chowder

3 cupfuls picked shrimps.

2 ozs. (2 heaping table-spoonfuls) butter.

2 ozs. (2 heaping table-spoonfuls) flour.

1 blade mace.

1/4 cupful salt pork fat cut in cubes.

1 chopped onion.

Salt and red pepper to season.

2 pints (4 cups) milk.

1/2 pint (1 cup) hot cream.

Cook the onion in the salt pork fat. Melt the butter in a casserole, stir in the flour and seasoning, then add the milk very gradually and stir till boiling, allow to cook for five minutes, then add the shrimps and cook for twenty-five minutes; add the strained salt pork fat, the hot cream, and serve hot.

Soup To Serve In Petites Marmites

4 lbs. beef from the round 1 fowl weighing 3 lbs. 8 inches beef marrow bone 6 pints (12 cups) cold water.

1 large onion.

2 cloves.

1 large carrot.

1 turnip 4 stalks celery Some toasted bread Salt.

1 bay leaf 1 blade mace 12 peppercorns.

Remove the marrow from the bone. Saw the bone into inch lengths and put it into a large stoneware soup pot with the beef and the water.

Soup en Marmite.

Let it come slowly to boiling point, remove the scum, and set on a cool part of the stove to simmer for half an hour. Draw, truss, and roast the fowl for twenty minutes, then, when well browned, put it into the soup pot, adding the giblets well cleaned. Remove the beef and the chicken as soon as they are tender. Keep hot a part of the beef and a part of the breast of the chicken to serve in the petites marmites.

The remainder can be used for other dishes. Press the cloves into the onion and add it to the soup with the bay leaf, mace, peppercorns, carrot, turnip, and celery, cleansed and pared, and cut into neat pieces. Allow to simmer until the vegetables are tender.

Remove the fat and strain the soup; add salt to taste and re-heat it. Into each small soup pot put two pieces each of chicken, beef, and vegetables, and pour over them the soup. Place on the covers and serve with small pieces of toasted bread.

Vegetable Soup

2 lbs. lean beef or mutton 4 onions 2 turnips.

4 carrots.

5 skinned tomatoes.

6 potatoes.

2 parsnips.

1 teaspoonful white pepper 1 tablespoonful salt.

3 stalks celery.

3 quarts (12 cups) cold water.

Cut the meat into small, neat slices; put it into a deep earthenware pan, sprinkle in the salt and pepper; add the tomatoes, sliced, the other vegetables all pared or scraped and cut into neat pieces, and the water. Cover tightly and cook slowly in the oven for two and a half hours.

If too thick, add a little boiling water before serving.

White Stock

4 lbs. shin of veal 1 onion.

1 blade mace.

2 stalks celery 1 fowl.

2 quarts (8 cups) water.

1 teaspoonful white peppercorns 1 teaspoonful salt Some bones.

Wipe the meat and cut it up into small pieces; and put it into a large marmite or casserole; add the bones and the water and bring slowly to boiling point; skim thoroughly, add the other ingredients, and simmer for four hours; strain through a fine sieve, and when cold remove the fat.

The fowl should be cleaned and added with the meat.

The bones may be boiled again for cheaper stock.