Part 16 (1/2)
_Seasonable_ in the winter.
_Sufficient_ for 8 persons.
THE PRINCE Of WALES.--This soup was invented by a philanthropic friend of the Editress, to be distributed among the poor of a considerable village, when the Prince of Wales attained his majority, on the 9th November, 1859. Accompanying this fact, the following notice, which appears in ”BEETON'S DICTIONARY OF UNIVERSAL INFORMATION” may appropriately be introduced, premising that British princes attain their majority in their 18th year, whilst mortals of ordinary rank do not arrive at that period till their 21st.--”ALBERT EDWARD, Prince of Wales, and heir to the British throne, merits a place in this work on account of the high responsibilities which he is, in all probability, destined to fulfil as sovereign of the British empire. On the 10th of November, 1858, he was gazetted as having been invested with the rank of a colonel in the army. Speaking of this circ.u.mstance, the _Times_ said,--'The significance of this event is, that it marks the period when the heir to the British throne is about to take rank among men, and to enter formally upon a career, which every loyal subject of the queen will pray may be a long and a happy one, for his own sake and for the sake of the vast empire which, in the course of nature, he will one day be called to govern. The best wish that we can offer for the young prince is, that in his own path he may ever keep before him the bright example of his royal mother, and show himself worthy of her name.' There are few in these realms who will not give a fervent response to these sentiments. B.
November 9th, 1841.”
POTAGE PRINTANIER, OR SPRING SOUP.
149. INGREDIENTS.--1/2 a pint of green peas, if in season, a little chervil, 2 shredded lettuces, 2 onions, a very small bunch of parsley, 2 oz. of b.u.t.ter, the yolks of 3 eggs, 1 pint of water, seasoning to taste, 2 quarts of stock No. 105.
_Mode_.--Put in a very clean stewpan the chervil, lettuces, onions, parsley, and b.u.t.ter, to 1 pint of water, and let them simmer till tender. Season with salt and pepper; when done, strain off the vegetables, and put two-thirds of the liquor they were boiled in to the stock. Beat up the yolks of the eggs with the other third, give it a toss over the fire, and at the moment of serving, add this, with the vegetables which you strained off, to the soup.
_Time_.--3/4 of an hour. _Average cost_, 1s. per quart.
_Seasonable_ from May to October.
_Sufficient_ for 8 persons.
RICE SOUP.
I.
150. INGREDIENTS.--4 oz. of Patna rice, salt, cayenne, and mace, 2 quarts of white stock.
_Mode_.--Throw the rice into boiling water, and let it remain 5 minutes; then pour it into a sieve, and allow it to drain well. Now add it to the stock boiling, and allow it to stew till it is quite tender; season to taste. Serve quickly.
_Time_.--1 hour. _Average cost_, 1s. 3d. per quart.
_Seasonable_ all the year.
_Sufficient_ for 8 persons.
[Ill.u.s.tration: EARS OF RICE.]
RICE.--This is a plant of Indian origin, and has formed the princ.i.p.al food of the Indian and Chinese people from the most remote antiquity. Both Pliny and Dioscorides cla.s.s it with the cereals, though Galen places it among the vegetables. Be this as it may, however, it was imported to Greece, from India, about 286 years before Christ, and by the ancients it was esteemed both nutritious and fattening. There are three kinds of rice,--the Hill rice, the Patna, and the Carolina, of the United States. Of these, only the two latter are imported to this country, and the Carolina is considered the best, as it is the dearest. The nouris.h.i.+ng properties of rice are greatly inferior to those of wheat; but it is both a light and a wholesome food.
In combination with other foods, its nutritive qualities are greatly increased; but from its having little stimulating power, it is apt, when taken in large quant.i.ties alone, to lie long on the stomach.
II.
151. INGREDIENTS.--6 oz. of rice, the yolks of 4 eggs, 1/2 a pint of cream, rather more than 2 quarts of stock No. 105.
_Mode_.--Boil the rice in the stock, and rub half of it through a tammy; put the stock in the stewpan, add all the rice, and simmer gently for 5 minutes. Beat the yolks of the eggs, mix them with the cream (previously boiled), and strain through a hair sieve; take the soup off the fire, add the eggs and cream, stirring frequently. Heat it gradually, stirring all the time; but do not let it boil, or the eggs will curdle.
_Time_.--2 hours. _Average cost_, 1s. 4d. per quart.
_Seasonable_ all the year.
_Sufficient_ for 8 persons.
SAGO SOUP.