Part 1 (2/2)
Chop fine six onions, and fry theallon saucepan with two ounces of butter or dripping fat, stirring theht colour; then add six ounces of flour or oatmeal, and moisten with three quarts of water; season with pepper and salt, and stir the soup while boiling for twenty minutes, and when done, pour it out into a pan or bowl containing slices of bread
No 7 BROTH MADE FROM BONES FOR SOUP
Fresh bones are always to be purchased fro per pound; they -pot with a quart of water to every pound of bones; and being placed on the fire, the broth must be well skimmed, seasoned with pepper and salt, a few carrots, onions, turnips, celery, and thyently for six hours; it is then to be strained off, and put back into the pot, with any bits of ristle which may have fallen fro per pound, and can be sold to the bone-dealers) Let this broth be thickened with peasee table-spoonful to every pint of broth, and stirred over the fire while boiling for twenty-five minutes, by which tiood housewives that, with a little trouble and good ement, a savoury and substantial meal may thus be prepared for a mere trifle
No 8 THICK MILK FOR BREAKFAST
Milk, buttermilk, or even skim-milk, will serve for this purpose To every pint of milk, mix a piled-up table-spoonful of flour, and stir theon the fire for ten minutes; season with a little salt, and eat it with bread or a boiled potato This kind of food is well adapted for the breakfast of women and children, and is far preferable to a sloppy mess of tea, which comes to more money
No 9 OATMEAL PORRIDGE FOR SIX PERSONS
To five pints of skim or buttermilk, add a couple of onions chopped fine, and set them to boil on the fire; meanwhile, mix six table-spoonfuls of oatmeal with a pint ofe on the fire for ten minutes; season with salt to taste
No 10 OX-CHEEK SOUP
An ox-cheek is always to be bought cheap; let it be thoroughly washed in several waters, place it whole in a three gallon boiling-pot filled up ater, and set it to boil on the fire; skim it well, season with carrots, turnips, onions, celery, allspice, pepper, and salt; and allow the whole to boil very gently by the side of the hob for about three hours and a-half, by which time the ox-cheek, etc, will be done quite tender; the cheek must then be taken out on to a dish, thecut up in pieces, put back into the soup again Next mix smoothly twelve ounces of flour with a quart of cold water, pour this into the soup, and stir the whole on the fire, keeping it boiling for about twenty-five er; when it will be ready for dinner One ox-cheek, properlyinstructions, furnish an ample quantity of substantial and nutritious food, equal to the wants of a large family, for three days'
consumption
No 11 SHEEP'S-HEAD BROTH
Get the butcher to split the sheep's head into halves, wash these clean, and put theallons of water; set this on the fire to boil, skim it well, add carrots, turnips, onions, leeks, celery, thyme or winter savory, season with pepper and salt; add a pint of Patna rice, or Scotch barley; and all the whole to keep gently boiling by the side of the fire for three hours, adding a little water to
No 12 COW-HEEL BROTH
Put a couple of cow-heels into a boiling-pot, with a pound of rice, a dozen leeks washed free frorit and cut into pieces, and some coarsely chopped parsley; fill up with six quarts of water, set the whole to boil on the fire, skim it well, season with thyently on the hob for about two hours You will thus provide a savoury meal at small cost
No 13 BACON AND CABBAGE SOUP
When it happens that you have a dinner consisting of bacon and cabbages, you invariably throay the liquor in which they have been boiled, or, at the best, give it to the pigs, if you possess any; this is wrong, for it is easy to turn it to a better account for your own use, by paying attention to the following instructions, viz:--Put your piece of bacon on to boil in a pot with two gallons ( to the number you have to provide for) of water, when it has boiled up, and has been well skireens, or sprouts, whichever may be used, ashed and split down, and also some parsnips and carrots; season with pepper, but _no_ salt, as the bacon will season the soup sufficiently; and when the whole has boiled together very gently for about two hours, take up the bacon surrounded with the cabbage, parsnips, and carrots, leaving a setables in the soup, and pour this into a large bowl containing slices of bread; eat the soup first, and make it a rule that those who eat est share of bacon
No 14 STEWED LEG OF BEEF
Four pounds of leg or shi+n of beef cost about one shi+lling; cut this into pieces the size of an egg, and fry theood sized saucepan, then shake in a large handful of flour, add carrots and onions cut up in pieces the same as the h to cover in the whole, stir the stew on the fire till it boils, and then set it on the hob to continue boiling very gently for about an hour and a half, and you will then be able to enjoy an excellent dinner
No 15 cockY LEEKY