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Page:Mrs Beeton's Book of Household Management.djvu/1484

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3073.—CHEESE SOUP (Fr.—Crème au Fromage.)

Ingredients.—2 ozs. of grated Parmesan cheese, 1 oz. of butter, 2 eggs, 1 pint of milk, 1 pint of water, 1 small onion finely chopped, 1 French roll, salt and pepper.

Method.—Cut the roll across into slices, and dry them well in the oven. Heat the butter in a stewpan, fry the onion without browning, then add milk and water, and when nearly boiling put in the eggs slightly beaten, the grated cheese, salt and pepper to taste, and stir the ingredients until the soup thickens, but it must not boil, otherwise the eggs may curdle. Place the slices of bread in a tureen, pour the soup over, and serve. This soup is prepared in a few minutes.

Time.—Altogether, about ½ an hour. Average Cost, 8d. to 9d. Sufficient for 5 or 6 persons.


Ingredients.—¼ of a lb. of Scotch barley, 3 ozs. of split peas, 12 oz. of potatoes, 2 tablespoonfuls of vinegar, 2 quarts of water, ¼ of a lb. of bread or breadcrusts, salt, sweet herbs.

Method.—First boil the barley, peas and water for 2 hours very slowly; then add the potatoes, vinegar and salt, and simmer for another hour. Put in the bread just before serving.

Time.—3 hours. Average Cost, 3½d. to 4d. Sufficient for 4 or 5 persons.

Note.—If the soup is cooked too rapidly, it will be necessary to add more water to supply the deficiency caused by evaporation.


Ingredients.—1 quart of vegetable stock No. 3071, 2 tablespoonfuls of sherry, 1 tablespoonful of mushroom ketchup, 1 teaspoonful of walnut ketchup, 1 teaspoonful of arrowroot, browning, salt and pepper.

Method.—Make the stock as directed, and if at all cloudy clear it with the whites and shells of 2 eggs. Mix the ketchup and arrowroot smoothly together, stir it into the stock, season to taste, add a few drops of browning and the sherry. Simmer and stir for 3 or 4 minutes, then serve garnished with shredded vegetables, cooked macaroni, vermicelli, pâtes d'Italie, perles de Nizam, or small egg balls (see Clear Soup).

Time.—10 minutes, after the stock is made. Average Cost, 5d. or 6d., in addition to the garnish. Sufficient for 4 or 5 persons.

3076.—GREEN PEA SOUP. (Fr.Purée de Pois verts.)

Ingredients.—1 pint of peas, with their shells, 1 small lettuce, 1 sprig of parsley, 1 sprig of mint, 1 small leek, 2 quarts of water, ½ a pint of milk, or milk and cream, salt and pepper, soda, sugar.