Part 14 (2/2)

_Seasonable_ in winter.

_Sufficient_ for 4 persons.

CHEAP ONION SOUP.

139. INGREDIENTS.--8 middling-sized onions, 3 oz. of b.u.t.ter, a tablespoonful of rice-flour, salt and pepper to taste, 1 teaspoonful of powdered sugar, thickening of b.u.t.ter and flour, 2 quarts of water.

_Mode_.--Cut the onions small, put them in the stewpan with the b.u.t.ter, and fry them well; mix the rice-flour smoothly with the water, add the onions, seasoning, and sugar, and simmer till tender. Thicken with b.u.t.ter and flour, and serve.

_Time_.--2 hours. _Average cost_,4d. per quart.

_Seasonable_ in winter.

_Sufficient_ for 8 persons.

[Ill.u.s.tration: ONION.]

THE ONION.--Like the cabbage, this plant was erected into an object of wors.h.i.+p by the idolatrous Egyptians 2,000 years before the Christian era, and it still forms a favourite food in the country of these people, as well as in other parts of Africa.

When it was first introduced to England, has not been ascertained; but it has long been in use, and esteemed as a favourite seasoning plant to various dishes. In warmer climates it is much milder in its flavour; and such as are grown in Spain and Portugal, are, comparatively speaking, very large, and are often eaten both in a boiled and roasted state. The Strasburg is the most esteemed; and, although all the species have highly nutritive properties, they impart such a disagreeable odour to the breath, that they are often rejected even where they are liked. Chewing a little raw parsley is said to remove this odour.

PAN KAIL.

140. INGREDIENTS.--2 lbs. of cabbage, or Savoy greens; 1/4 lb. of b.u.t.ter or dripping, salt and pepper to taste, oatmeal for thickening, 2 quarts of water.

_Mode_.--Chop the cabbage very fine, thicken the water with oatmeal, put in the cabbage and b.u.t.ter, or dripping; season and simmer for 1-1/2 hour. It can be made sooner by blanching and mas.h.i.+ng the greens, adding any good liquor that a joint has been boiled in, and then further thicken with bread or pounded biscuit.

_Time_--1-1/2 hour. _Average cost_, 1-1/2d. per quart.

_Seasonable_ all the year, but more suitable in winter.

_Sufficient_ for 8 persons.

THE SAVOY.--This is a close-hearted wrinkle-leaved cabbage, sweet and tender, especially the middle leaves, and in season from November to spring. The yellow species bears hard weather without injury, whilst the _dwarf_ kind are improved and rendered more tender by frost.

PARSNIP SOUP.

141. INGREDIENTS.--1 lb. of sliced parsnips, 2 oz. of b.u.t.ter, salt and cayenne to taste, 1 quart of stock No. 106.

_Mode_.--Put the parsnips into the stewpan with the b.u.t.ter, which has been previously melted, and simmer them till quite tender. Then add nearly a pint of stock, and boil together for half an hour. Pa.s.s all through a fine strainer, and put to it the remainder of the stock.

Season, boil, and serve immediately.

_Time_.--2 hours. _Average cost_, 6d. per quart.

_Seasonable_ from October to April.

_Sufficient_ for 4 persons.

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