Palestine Soup

Ingredients

3 lbs. of Jerusalem artichokes, 3 turnips, 1 head of celery, 1 onion, 1 lump of sugar, salt and cayenne to taste, and sufficient white stock (from mutton or veal) to cover them.

Method

Put these all together into a stewpan, and boil gently for an hour, or until the vegetables are quite tender; then rub them through a sieve put back into the stewpan, and boil up once more. Just before serving add 1/2 a pint of milk or cream - a little more if the soup is very thick - but after this is added it must not be allowed to boil again. Send to table with a dish of fried bread cut into very small dice. This is an excellent white table soup.

Note. - If preferred, the artichokes may be boiled separately in water, then pressed through the sieve, and added to the stock. This method saves any waste of the soup.

Sheep's Head Soup

Ingredients

1 sheep's head, 4 quarts of cold water, 2 turnips, 2 carrots, 2 heads of celery, a bunch of sweet herbs, 1 onion, a cup of milk thickened with cornflour. For the Forcemeat Balls: The tongue and brains, with an equal quantity of fine breadcrumbs, pepper and salt to taste, a little minced parsley, 1 egg.

Method

Get the butcher to clean and prepare the head as he would a calf's head for soup, with the skin on, and split it so that the tongue and brains can be taken out. Break the bone of the head, wash it well in several waters and lay in salted water for half-an-hour; cover with fresh water and heat gradually to a boil, then drain off all the water, so as to remove any* peculiar odour. Now cover it with 4 quarts of cold Water, and put in all the vegetables, which should be chopped small, simmer from 4 to 6 hours, and strain into a basin, pressing all the nourishment out of the meat, then let it stand till cold so that the fat can be removed. Press the vegetables through a colander and reserve them till the fat has been taken from the soup. Meanwhile the tongue and brains should have been boiled separately and chopped up, then rubbed to a paste together, mixed with the bread crumbs, pepper, salt, and parsley, bound with the beaten egg, and rolled into small balls dipped in flour. Set these balls on a tin so that they do not touch each other, and place them in a quick oven till a crust is formed upon the top, then let them cool. Return the skimmed broth to the fire with the vegetables, boil up once, remove the scum and add the milk thickened with cornflour; simmer for 2 minutes after it boils, stirring all the time. Put the forcemeat balls in the tureen and pour the soup gently over, so as not to break them.

Note. - This soup should be made the day before it is wanted, it can then be heated, and the milk and forcemeat balls added just before serving.

Tomato Soup (Vegetables Only)

Ingredients

12 large red tomatoes, peeled and sliced, 1 small onion sliced, 2 tablespoonfuls of dripping, 1 tablespoonful of chopped parsley, pepper and salt, 1 teaspoonful of sugar, 1 small cup of boiled rice, 1 quart of boiling water, 1 tablespoonful of butter rolled in flour.

Method

Put the onion and dripping into a stew-pan, and simmer till of a reddish brown, add the tomatoes and stir all up till very hot, then pour upon them the boiling water and parsley; stew for half-an-hour and strain, rubbing the tomato through a sieve into the hot liquid. Return it to the stew-pan, season with pepper, salt, and sugar, and when boiling again add the floured butter, and a minute later the rice; simmer ten minutes and serve.

Puree Of Tomatoes

Ingredients

12 red tomatoes, 1 small minced onion, \ pint of boiling water, 1 pint of boiling milk with 1/2 teaspoonful of soda stirred in, 2 tablespoon-fuls of butter mixed with 1 tablespoonful of flour, 1 large teaspoonful of sugar, pepper and salt, 1 teacup of dry breadcrumbs.

Method

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 five minutes, pour them into the tureen, stir in the crumbs, and one minute later the thickened milk. Serve at once. If the milk be cooked with the tomatoes it will be sure to curdle.