PUREES These are made by rubbing the materials of which the soup is made through a sieve ; the puree, or pulp, thus made is then mixed in with the thin part of the soup, as in lentil soup, spinach puree. THICK SOUP Soups are thickened by the addition of either (a) flour, cornflour, rice-flour, tapioca, semolina, or small sago ; or (b) a mixture of yolks of eggs and milk or cream. BROTH is stock made from beef, mutton, veal, chicken, etc. ; it is not clarified, and usually small pieces of the meat and vegetables are served in it — e.g., Scotch broth, mutton broth. RECIPES JULIENNE SOUP Required : One quart of clear soup. One pint of stock. One carrot and turnip. One white stick of celery. One leek. Half a small lettuce. Six leaves of tarragon. One ounce of butter. One saltspoonful of castor sugar. Salt and pepper. A/so, -when in season : A tablespoonful of peas. Four French beans. Wash and prepare the vegetables, and cut them all into fine shreds about one and a quarter inches long. Leave the peas whole. Melt the butter in a stew-pan, add all the vegetables except the tarragon and lettuce, let them cook gently in the butter until they become slightly coloured. Then add to them the stock, sugar, and a little salt, and cook them gently until they are tender, skimming off all the grease as it rises. About ten minutes before the other vegetables are done, add the lettuce and tarragon. Heat the clear soup, strain off the stock from the vegetables and add them to the clear soup. Bring the soup to boiling-point, see that it is nicely seasoned, and serve it in a hot tureen. CLEAR SOUP A LA ROYALE Required : One quart of clear soup. For the garnish of savoury custard i One egg and two extra yolks. Salt and pepper. Quarter of a pint of stock. First prepare the savoury custard. Beat up the q^%^ and yolks until they are well blended together without being frothy, add the stock and salt and pepper to taste. Thickly butter a small jar, strain the custard into it, twist a piece of buttered paper over the jar and put it in a saucepan with boiling water barely half way up the jar. Put the lid on the pan and let it cook gently for about twenty minutes or until the custard is set. See that the water does not actually boil, or the custard will be full of holes instead 97 KITCHEN AND COOKERY ol being solid all through. Turn it carciully out of the jar, cut it into slices about one- eighth of an inch thick, then .stamp these out into any fancy shapes with a cutter ; if, however, you have no small cutters, it is quite easy to cut out squares and diamonds with a knife. Heat the clear soup, |X)ur it into a hot tureen, and sUp the custard shapes gently into it. CONSOMME AUX (EUFS FILES Required : One quart of clear soup. One egg. Quarter of an ounce of flour. One small tablespoonful of cream. Salt and pepper. Put the flour in a basin, break the egg on to it, and mix them smoothly together ; then add the milk and a little salt and pepper. Put the clear soup in a pan on the fire ; when it boils hold a pointed gravy strainer over the pan, pour the batter into it and stir it through with a spoon, moving the strainer about mean- while over the soup. Let it boil for about two minutes, when the cooked batter should resemble fine threads all through the soup. Serve it in a hot tureen. VARIOUS OTHER GARNISHES SOUP Clear smip a la jardiniere Clear soup with macaroni Clear soup with vermicelli Clear soup with rice GARNISH Half a teacupful each of cooked peas, small balls of carrot, turnip, and cucumber to a quart of soup. Also shreds of lettuce, tarragon and chervil. A breakfastcupfulof cooked macaroni, cut in half-inch lengths, and two tablespoonfuls of grated Parmesan cheese. A teacupful of cooked vermicelli and two table- spoonfuls of cheese. Two tablespoonfuls boiled CaroHna rice. of SPINACH PUREE This is an example of a vegetable puree. Required : Two pounds of spinach. Half a pint of milk. One and a half pints of white stock. One ounce of butter. One ounce of flour. One teaspoonful of chopped shallot or onion. Salt, pepper, and nutmeg to taste. Pick over and stalk the spinach, then wash it very thoroughly in several waters, other- wise it is apt to be gritty. Put it in a pan with a dust of salt, but no water except what remains on the leaves after washing it. Put the lid on the pan and cook the spinach gently until it is tender ; stir it occasionally, and if it seems too dry add just one or two tablespoonfuls of water. Melt the butter in
