From the category archives:
Tweet No. g. — Haricot Bean Soup. I pint soaked haricot beans. I good-sized carrot. 1 good-sized turnip. 2 onions. 1 small head of celery. 2 ounces butter. 1 teaspoon salt. 2 quarts water. Dissolve the butter in a saucepan, place in the onions sliced and fry five minutes ; then add the other vegetables [...]
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Tweet No. 8.— Green Kale Soup. I quart water. I teaspoon salt. I dozen peppercorns, and a suspicion each of mace and sweet herbs. 2 pounds green kale. I onion. 1 Spanish ditto. 2 potatoes. 1 ounce butter. 2 teaspoons sago. Dissolve the butter in a saucepan, and place in it the onions and potatoes [...]
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Tweet No. 7. — French Bean Soup. 3 pints water. 1 pint soaked haricot beans. 2 potatoes. I ounce butter. I onion. I pound French beans. I teaspoon salt. I dozen peppercorns. Dissolve the butter in a saucepan and fry in it the potatoes and onion sliced for five minutes, then add the haricot beans [...]
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Tweet No. 6. — Chestnut Soup. I pound chestnuts, li pints water. Yolk of one ^gg, or i tea- spoon cream. I onion. I small turnip. I ounce butter. \ teaspoon salt. 6 peppercorns, and a very small pinch of mixed herbs. Boil the chestnuts for half an hour. In the meantime dissolve the butter [...]
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Tweet No. 5. — Celery Soup. 2 ounces butter. I ounce flour. i~ teaspoons salt. ^ pint milk. I pinch of mace; 3 large heads of celery. I large onion. I potato. 3 pints water. I dozen peppercorns. Dissolve one ounce of butter in a good-sized saucepan, then add the vegetables sliced, and all the [...]
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Tweet No. 4. — Carrot Soup. 1 pint haricot beans. 5 pints water. 2 ounces butter. I ounce salt. 6 large carrots. 2 large onions. I small head of celery. I teaspoon peppercorns. Dissolve the butter in a large saucepan. Slice the vegetables, and place them in the saucepan together with the water and peppercorns, [...]
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Tweet No. 3. — Brown Soup. 6 cold boiled potatoes. 2 onions stuck with cloves. 1 tomato. 2^ pints stock. 2 ounces butter. I strip of lemon peel. 3 whole allspice. I dozen peppercorns. I teaspoon Worcester sauce. Pepper and salt to taste. I dozen forcemeat balls, No. 78. Slice the potatoes and fry them [...]
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Tweet No. 2. — Asparagus Soup. 60 heads of asparagus. 1 cabbage lettuce. \ 2 quarts of water. I ounce of butter. 6 medium-sized onions. A sprig of mint. 1 tablespoon of sago. 2 teaspoons of salt. i teaspoon of pepper. 2 or 3 drops of spinach extract. Dissolve the butter in a large saucepan, [...]
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Tweet No. I. — Artichoke Soup. 3 pounds Jerusalem arti- chokes after peeling. 2 pints water. 1 pint milk. 2 ounces butter. 2 teaspoons salt. 2 shalots. 2 teaspoons chopped celery. I tablespoon sago. I dozen peppercorns, with a suspicion of mace and cin- namon tied in muslin. Peel the artichokes and throw them into [...]
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Tweet Lentils. Next in usefulness to the haricot bean comes the German lentil. This must not be confounded with the Egyptian lentil, which closely resembles the split pea ; for not only is the former double the price of the latter, but I may add double its worth also, at least from a culinary point [...]
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