SPINACH SOUP (French Recipe).
155. INGREDIENTS.--As much spinach as, when boiled, will half fill a vegetable-dish, 2 quarts of very clear medium stock, No. 105.
_Mode_.--Make the cooked spinach into b.a.l.l.s the size of an egg, and slip them into the soup-tureen. This is a very elegant soup, the green of the spinach forming a pretty contrast to the brown gravy.
_Time_.--1 hour. _Average cost_,1s. per quart.
_Seasonable_ from October to June.
[Ill.u.s.tration: SPINACH.]
SPINACH.--This plant was unknown by the ancients, although it was cultivated in the monastic gardens of the continent in the middle of the 14th century. Some say, that it was originally brought from Spain; but there is a wild species growing in England, and cultivated in Lincolnshire, in preference to the other. There are three varieties in use; the round-leaved, the triangular-leaved, and Flanders spinach, known by its large leaves. They all form a useful ingredient in soup; but the leaves are sometimes boiled alone, mashed, and eaten as greens.
TAPIOCA SOUP.
156. INGREDIENTS.--5 oz. of tapioca, 2 quarts of stock No. 105 or 106.
_Mode_.--Put the tapioca into cold stock, and bring it gradually to a boil. Simmer gently till tender, and serve.
_Time_.--Rather more than 1 hour. Average cost. 1s. or 6d. per quart.
_Seasonable_ all the year.
_Sufficient_ for 8 persons.
TAPIOCA.--This excellent farinaceous food is the produce of the pith of the ca.s.sava-tree, and is made in the East Indies, and also in Brazil. It is, by washing, procured as a starch from the tree, then dried, either in the sun or on plates of hot iron, and afterwards broken into grains, in which form it is imported into this country. Its nutritive properties are large, and as a food for persons of delicate digestion, or for children, it is in great estimation. "No amylaceous substance," says Dr.
Christison, "is so much relished by infants about the time of weaning; and in them it is less apt to become sour during digestion than any other farinaceous food, even arrowroot not excepted."
TURNIP SOUP.
157. INGREDIENTS.--3 oz. of b.u.t.ter, 9 good-sized turnips, 4 onions, 2 quarts of stock No. 106, seasoning to taste.
_Mode_.--Melt the b.u.t.ter in the stewpan, but do not let it boil; wash, drain, and slice the turnips and onions very thin; put them in the b.u.t.ter, with a teacupful of stock, and stew very gently for an hour.
Then add the remainder of the stock, and simmer another hour. Rub it through a tammy, put it back into the stewpan, but do not let it boil.
Serve very hot.
_Time_.--2-1/2 hours. _Average cost_, 8d. per quart.
_Seasonable_ from October to March.
_Sufficient_ for 8 persons.
_Note_.--By adding a little cream, this soup will be much improved.
[Ill.u.s.tration: TURNIP.]
THE TURNIP.--Although turnips grow wild in England, they are not the original of the cultivated vegetable made use of in this country. In ancient times they were grown for cattle by the Romans, and in Germany and the Low Countries they have from time immemorial been raised for the same purpose. In their cultivated state, they are generally supposed to have been introduced to England from Hanover, in the time of George I.; but this has been doubted, as George II. caused a description of the Norfolk system to be sent to his Hanoverian subjects, for their enlightenment in the art of turnip culture. As a culinary vegetable, it is excellent, whether eaten alone, mashed, or mixed with soups und stews. Its nutritious matter, however, is small, being only 42 parts in 1,000.
VEGETABLE-MARROW SOUP.
158. INGREDIENTS.--4 young vegetable marrows, or more, if very small, 1/2 pint of cream, salt and white pepper to taste, 2 quarts of white stock, No. 107.
_Mode_.--Pare and slice the marrows, and put them in the stock boiling.
When done almost to a mash, press them through a sieve, and at the moment of serving, add the boiling cream and seasoning.
_Time_.--1 hour. _Average cost_, 1s. 2d. per quart.
_Seasonable_ in summer.
_Sufficient_ for 8 persons.
[Ill.u.s.tration: VEGETABLE MARROW.]
THE VEGETABLE MARROW.--This is a variety of the gourd family, brought from Persia by an East-India ship, and only recently introduced to Britain. It is already cultivated to a considerable extent, and, by many, is highly esteemed when fried with b.u.t.ter. It is, however, dressed in different ways, either by stewing or boiling, and, besides, made into pies.
VEGETABLE SOUP.
I.
159. INGREDIENTS.--7 oz. of carrot, 10 oz. of parsnip, 10 oz. of potato, cut into thin slices; 1-1/4 oz. of b.u.t.ter, 5 teaspoonfuls of flour, a teaspoonful of made mustard, salt and pepper to taste, the yolks of 2 eggs, rather more than 2 quarts of water.
_Mode_.--Boil the vegetables in the water 2-1/2 hours; stir them often, and if the water boils away too quickly, add more, as there should be 2 quarts of soup when done. Mix up in a basin the b.u.t.ter and flour, mustard, salt, and pepper, with a teacupful of cold water; stir in the soup, and boil 10 minutes. Have ready the yolks of the eggs in the tureen; pour on, stir well, and serve.
_Time_.--3 hours. _Average cost_, 4d. per quart.
_Seasonable_ in winter.
_Sufficient_ for 8 persons.
II.
160. INGREDIENTS.--Equal quant.i.ties of onions, carrots, turnips; 1/4 lb.
of b.u.t.ter, a crust of toasted bread, 1 head of celery, a f.a.ggot of herbs, salt and pepper to taste, 1 teaspoonful of powdered sugar, 2 quarts of common stock or boiling water. Allow 3/4 lb. of vegetables to 2 quarts of stock, No. 105.
_Mode_.--Cut up the onions, carrots, and turnips; wash and drain them well, and put them in the stewpan with the b.u.t.ter and powdered sugar.
Toss the whole over a sharp fire for 10 minutes, but do not let them brown, or you will spoil the flavour of the soup. When done, pour the stock or boiling water on them; add the bread, celery, herbs, and seasoning; stew for 3 hours; skim well and strain it off. When ready to serve, add a little sliced carrot, celery, and turnip, and flavour with a spoonful of Harvey"s sauce, or a little ketchup.
_Time_.--3-1/2 hours. _Average cost_,6d. per quart.
_Seasonable_ all the year. _Sufficient_ for 8 persons.
III.
(_Good and Cheap, made without Meat_.)