The royal baker and pastry cook : $b A manual of practical cookery

soup and simmer together 10 minutes. Proportion, ½ cup cooked material to 1 quart stock. Vegetables should be boiled in salted water, cut in shapes, and added to stock in same proportion. =Tomato Soup with Stock.=—1 quart stock, 1 can tomatoes, salt, pepper, and sugar to taste. Stew and strain tomatoes; add to boiling stock, season, and simmer 10 minutes. =Tomato Soup without Stock.=—Stew together for 10 minutes 1 can tomatoes, 1 pint water, 1 teaspoon salt, 1 tablespoon sugar, 5 cloves, ½ teaspoon peppercorns, 1 tablespoon chopped onion, 1 tablespoon chopped parsley. Rub through sieve, return to fire, and thicken with 1 tablespoon butter and 1 tablespoon flour rubbed together and stirred in. =Mock Bisque Soup.=-½ can tomatoes, 1½ tablespoons butter, 1½ tablespoons flour, 1 quart milk, salt and pepper. Stew and strain tomatoes; scald milk in double boiler and thicken with the flour and butter; season tomatoes well and reheat. Take both from fire and mix together; if tomatoes are acid add pinch of soda. If mixed on fire soup is apt to curdle. =Scotch Broth.=—Soak ½ cup pearl barley overnight. Cut 2 pounds neck of mutton in bits, add 2 quarts water, soak 1 hour. Heat slowly, skim, add barley, skim again; simmer 1 hour, add ½ cup each diced onion, carrot, turnip, celery fried for 5 minutes in 1 tablespoon dripping. Simmer 3 hours. Season well, thicken a little with flour, add 1 tablespoon chopped parsley, and serve. =Consommé.=—1 chicken, 3 pounds lean beef, 1 onion, 1 turnip, 2 carrots, bunch sweet herbs, 7 quarts cold water, ½ cup sago soaked in cold water, pepper and salt. Cut beef in strips and disjoint chicken, slice vegetables, chop herbs, put all on with water to cook slowly for 6 hours. Take out chicken and beef; salt and pepper and put into jar. Strain soup, pulping vegetables through a sieve. Season and divide it, pouring ½ on meat in jar, and setting in pot of hot water to cook, covered, 2 hours more. Heat the rest and skim; put in sago, simmer for ½ hour, then pour out.