Method.—The stock should be well flavoured, otherwise it must be simmered with a little onion, carrot, celery and herbs, and then strained for use. Bring the stock to boiling point, sprinkle in the sago, or whatever is used in its place, and stir and cook until it becomes transparent, then let the soup cool slightly. Mix the yolks of the eggs and the cream together (a ¼ of a pint of milk may be substituted when it is not convenient to use cream), add to the soup and stir till it thickens: it should have the consistency of single cream. When a thicker soup is desired, mix a teaspoonful of flour or cornflour with a little milk, and add it to the soup at the same time as the sago. Season to taste, and serve.
Time.—20 to 30 minutes. Cost, about 9d., not including the stock. Seasonable at any time. Sufficient for 8 persons.
90.—TOMATO SOUP. (Fr.—Potage aux Tomates.)
Ingredients.—1 quart of second stock or water, 2 lb. of tomatoes, either fresh or tinned, 2 ozs. of lean ham (this may be omitted when using stock), 1 oz. of butter, 1 tablespoonful of fine sago, 1 onion, 1 carrot, or bouquet-garni (parsley, thyme, bay-leaf), salt, pepper, castor-sugar.
Method.—Slice the tomatoes, onion and carrot; cut the ham into small dice cubes. Melt the butter, add to it the ham, carrot and onion, fry for 5 minutes, put in the tomatoes and herbs, and cook for 15 minutes longer. Pour in the stock or water, and cook gently until the vegetables are tender, then rub the ingredients through a wire sieve. Return the soup to the stewpan, and when boiling sprinkle in the sago and cook until it becomes transparent. Season to taste, add a good pinch of sugar, and serve. Croûtons, or small slices of fried or toasted bread, should be served separately.
Time.—About 1 hour. Average Cost, 9d. to 10d. without the stock. Seasonable at any time, but more especially in summer. Sufficient for 6 persons.
91.—TOMATO SOUP (without meat). (Fr.—Potage de Tomate Maigre.)
Ingredients.—2 lb. of fresh tomatoes, 1 Spanish onion, a small bunch of mixed herbs, 3 pints of water, salt and pepper, 1 oz. of crushed tapioca or semolina, 2 ozs. of butter.
Method.—Peel and slice the onion, cut the tomatoes into small slices. Fry the onion a nice light brown in the butter, add the tomatoes, and fry them a little, then put in the water and the bunch of herbs. Allow