The Northampton cookery book : favourite recipes tested by well-known ladies / edited by Mrs G. Jeffery.

Date:
1921
Catalogue details

Licence: In copyright

Credit: The Northampton cookery book : favourite recipes tested by well-known ladies / edited by Mrs G. Jeffery. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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    mutton. Allow this to boil gently for an hour, skimming •occasionally ; now add the cabbage (finely chopped), and other vegetables. Boil the whole for an hour longer, adding a little water to compensate the loss in boiling. Season to taste. The broth is now supposed to be done. Mrs. Ogilvie. SOUBiSE SOUP. Cut 4 onions in thin slices, put in a stew pan with 1 oz. of butter, and fry for 10 minutes. Mix in one dessertspoonful of ground rice, then stir into it 1 pint of boiling milk and 1 pint of stock or water ; bring it to the boil, and then simmer for one hour and a half; rub through a sieve and return to saucepan. If not as thick as single cream add flour and butter. Miss Perry, Harleston Road. TOMATO PUREE. 12 red tomatoes, i small minced onion, ■§ pint of boiling water, i pint of boiling milk, with | teaspoonful of soda stirred in. 2 tablespoonsful of butter, mixed with i tablespoonful of flour. i large tablespoonful of sugar. Pepper and salt. i teacupful of dried bread crumbs. Put the sliced tomatoes and onion over the fire with the water, and boil for half an hour, then strain and rub through a -colander, working the tomatoes to a pulp ; meanwhile, boil the milk and soda, stir in the butter and flour, and after one boil, keep hot. Put the pepper, salt and sugar with the tomatoes, and simmer for 5 minutes, pour them into the tureen, stir in the crumbs, and 1 minute later the thickened milk. Serve at once. (If the milk be cooked with the tomatoes it will be sure to •curdle). Florence M. Barnes, Enfield. TOMATO SOUP. 6 large tomatoes, i quart of good stock. Salt and pepper to taste 2 ozs. of butter. 3 cloves. i carrot (sliced). onion (Spanish preferred).