Poor Man's Soup. Shred three ounces of onions and put them into a clean three-quart saucepan, with one ounce of butter or dripping or skim mings of saucepans, cook to a pale brown color, constantly stirring; now add one ounce of flour, and cook it for five minutes in the dripping, add three pints of boiling water and stir till it boils up, skim, add one pound of potatoes, shredded or cut into small slices, and boil till they are cooked, add pepper and salt and a dessertspoon ful of chopped parsley, boil up, and pour into the tureen over half inch squares of bread. This soup can be made very nourishing by using oatmeal or peameal instead of flour, If too thick, add a little more water. A milk liaison is a valuable addition to this soup. See that the fat and onions do not burn, or get too dark a color.
Ox Tail Soup. Take two ox tails of aver age size, cut them up at the joints, obtain as nearly as possible pieces of the same bulk. Put them into cold water with a little salt, and let them remain two hours to remove the blood.
Drain them and dry them in a clean cloth ; put them into a three-quart stewpan with two ounces of butter, .and a few pieces of lean beef, and cook till nicely browned, add two quarts of stock, ode onion with two cloves stuck in it, and a bouquet garni. Bring to the boil, and skim and simmer for three or four hourS, till the tails are cooked. While the soup is simmering slice three young carrots, and cook them with fifteen, button onions in a little stock. Take the pieces of tail from the soup, remove the bones, and put the meat only into the tureen with the carrots and strain over the soup and serve. Careful Cooking in the butter, and tender carrots are ,required.
Mulligatawny Soup. Take a small knuckle of veal, cut it up, break the bones, and put it into stewpan with one half ounce of butter, a quarter of a pound of lean ham, a small carrot and turnip, two onions and four apples, all cut into quarters; add half a pint of water. Set the stewpan over a brisk fire, moving . the meat frequently with a woodeu spoon; let it remain until the bottom of the stewpan is covered with a brownish glaze, then add three tablespoonfuls of. curry-powder, one of curry paste, and a quarter of a pound of flour; stir we]] in, and add four or five pints of water, a teaspoonful of salt, half a teaspoonful of sugar; when boiling place it at the corner of the fire, and let it simmer for two hours and a half, skimming off all the fat, then pass it • through a tammy into a tureen.
Trim some of the pieces of veal and put them back into the stewpan to boil up, and add them to the soup, and serve with plain boiled rice, on a separate dish. Ox-tails, or pieces of rabbit, or fowl, left from a previous dinner, may be served in it instead of veal, or the pieces of veal may be prepared separately, and the soup strained over them in the tureen. Have a good curry powder, and give constant attention until water is added, Giblet Soup. Scald and pick very clean two sets of goose, or four of duck giblets, (the fresher the better), wash them we]] in two or three warm waters, cut off the beaks and split the heads, divide the gizzards and necks into mouthfuls. If the 'gizzards are not cut into pieces the rest of the meat will be done too much. Crack the bones of the legs, put them into a stewpan, cover them with cold water; when they boil take off the scum, then put in a bundle of herbs, such as lemon thyme, winter savory, or majoram, about thre,e sprigs of each, and double the quan tity of parsley. Twenty berries of allspice, the same 'of black pepper; tie these up in a muslin bag and stew very gently till the gizzards are tender. This will take hour and a half to two hours and a half, according to the size and age of the giblets Take them up with a skimmer, put them into the tureen, and cover down close to'keep warm till the soup is ready. Melt an ounce of butter in a clean stewpan, stir in a dessertspoonful of flour; then pour to it by degrees, a gill or half a pint of the giblet liquor, add the remainder by degrees; let it boll about ten minutes, stirring it all the while ; skim it and strain through a fine sieve into a basin; wash out the stewpan, then return the soup into it, and season it with a glass of wine, a little mush room catsup, and a little salt; let it have one boil up, and then put the giblets in to get hot, and the soup is lady. Young giblets and free dom from scum are essential.
Vegetable Soup. Shred three good sized onions, fry them to a nice brown color in an ounce and a half of sweet dripping or butter, then put them into a saucepan with three pints of water. Cut into small slices one large or two small turnips, and the same of carrots, add them to the onions with a pinch of dried herbs, pepper and salt. Boil gently three hours without the lid, then thicken with a spoonful of flour or oatmeal; boil ten minutes longer, and serve with pulled bread. Young turnips and sweet dripping are necessary, and the onions carefully fried.