all to cook till tender, rub through a hair sieve, return to the stewpan, season to taste with salt and pepper. When boiling, gradually add the tapioca or semolina, and cook for 10 minutes longer. Serve with small croûtons of fried bread.
Time.—One hour. Average Cost, 1s. 3d. to 1s. 7d. Seasonable at any time. Sufficient for 6 persons.
92.—TOMATO AND LENTIL SOUP. (Fr.—Potage de Tomates et Lentilles.)
Ingredients.—2 pints of stock or water, 1 pint of milk, ½ a pint of lentils, 2 ozs. of lean bacon or ham, 1½ ozs. of butter, 1 oz. of flour, 1 lb. of tomatoes (fresh or preserved), 1 onion, 1 carrot, ½ a turnip, 1 small leek, a bouquet-garni (parsley, thyme, bay-leaf), 12 peppercorns, 2 cloves, salt and pepper.
Method.—Wash and soak the lentils for 12 hours, and drain well before using. Slice all the vegetables, and cut the bacon into dice. Melt the butter in a stewpan, put in the ham and all the vegetables, except the tomatoes, and cook slowly for a few minutes, then add the tomatoes and lentils, cover closely, and steam the contents of the stewpan for 15 or 20 minutes. Add the stock or water, bouquet-garni, peppercorns, and cloves, and simmer for 3 hours, or until the lentils are tender. Strain, return to the saucepan, and when boiling add the milk. Mix the flour smoothly with a little stock or milk, and add it to the boiling soup. Stir and simmer for a few minutes to cook the flour, then season to taste, and serve.
Time.—4 to 4½ hours. Average Cost, 11d. or 1s. without the stock. Seasonable at any time. Sufficient for 5 or 6 persons.
93.—TURKEY SOUP. (Fr.—Potage de Dinde.)
Ingredients.—2 quarts of white second stock, the remains of a cold roast turkey, 2 ozs. of cooked macaroni, 1½ ozs. of crème de riz (rice-flour), 1 small onion, 1 bay-leaf, 1 small blade of mace, salt and pepper.
Method.—Divide the remains of the turkey and the bones into small pieces, put them into a stewpan with the onion, bay-leaf, mace, and a little salt and pepper or peppercorns, add the stock, and simmer gently for 3 hours. Strain, return to the saucepan, add the crème de riz, previously blended smoothly with a little cold stock or milk, stir and boil gently for 7 or 8 minutes. Have the macaroni ready boiled and cut into very short lengths, put it into the soup, season to taste, make thoroughly hot, and serve.
Time.—About 3½ hours. Average Cost, 4d., in addition to the stock and turkey. Sufficient for 5 or 6 persons. Seasonable in winter.
The Turkey (Fr.: Dindon).—This well-known bird is a native of North America, where it abounds in a wild state. It was introduced into England in the sixteenth century. The plumage of the wild male bird is a golden bronze, shot with violet and green, banded with black. The turkey is much esteemed for the excellence of its flesh and eggs. In its domesticated state it is a very delicate bird and difficult to rear.
