The ideal cookery book / by M.A. Fairclough. With 48 coloured plates by A.H. Sands, and about 250 illustrations in the text.

  • Fairclough, M. A. (Margaret Alice)
Date:
[between 1910 and 1919?]
Catalogue details

Licence: In copyright

Credit: The ideal cookery book / by M.A. Fairclough. With 48 coloured plates by A.H. Sands, and about 250 illustrations in the text. 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.

    100/1072 page 70
    376. PUREE DE CELERI (CELERY SOUP). 3 heads of white celery. I 1 small onion. I fried croutons of bread I 1 pint milk. 1 quart white stock (No. 314). | 1 oz. butter. | (served separately). I ^ gill cream. Wash the celery ; cut up into small pieces, taking away the outside sticks ; peel and slice the onion. Melt the butter ; put in the celery and onion ; cook for a few minutes ; then pour on the stock and half of the milk. Boil until the celery is tender. Rub through a hair sieve ; return to the saucepan ; season with salt ; stir in the rest of the milk, also the cream. Heat up, and serve. Average cost. Is. Time required, 45 minutes. In season from October to February. Sufficient for 7 persons. 377. PUREE DE CHOUX DE BRUXELLES (BRUSSELS SPROUTS SOUP). 1 lb. brussels sprouts. | 1 quart white stock (No. 314). | ^ giU cream. | 1 oz. butter. | salt. Trim the sprouts ; boil in salted water until tender ; drain them carefully. Melt the butter in a saucepan ; add the sprouts. Stir for a few minutes over the fire, then moisten with the stock ; let this simmer for ten minutes. Rub through a hair sieve ; return to the saucepan, add the cream and salt, and serve. Average cost, 6d. Time required, 30 minutes. In season from November to March. Sufficient for 5 persons. 378. POTAGE CRESSONIRRE (WATERCRESS SOUP). 1 lb. watercress. I 1 pint puree of pota- I 1| pints white stock, j 2 yolks of eggs. IJ^ ozs. butter. | toes. | 1 gill cream or milk. I seasoning. Pick and chop the watercress. Melt the butter in a saucepan, add to it the water- cress, and cook for a few minutes ; then stir in the puree of potatoes ; mix together, dilute with the stock, and let it simmer for ten minutes. Pass through a hair sieve ; return to the saucepan, and reheat. Mix the yolks and cream, or milk, together ; add to the soup, and bring to the boil, but do not let it actually boil. Season to taste, and garnish the soup with some watercress-leaves which have been parboiled for three minutes. Average cost. Is. 6d. Time required, 20 minutes. Sufficient for 6 persons. 379. CR£ME DE CHAMPIGNONS (MUSHROOM SOUP). 2 onions. 1 ^ lb. mush- 1 1 quart stock. 1 2 ozs. flour. 1 2 egg-yolks. 3 ozs. butter. 1 rooms. 1 J pint milk. i giU cream. 1 seasoning. Slice the onions ; clean and peel the mushrooms, and chop them finely. Melt the butter in a saucepan ; put in the vegetables, and cook for about five minutes ; add the fiour ; dilute wth the stock. Stir imtil boihng ; simmer for thirty minutes ; then add the boiling milk. Strain through a hair sieve ; return to the saucepan, add the cream and egg-yolks, bring to boiling-point, season to taste, and serve. Average cost. Is. 6d. Time required, 45 minutes. Seasonable aU the year. Sufficient for 6 or 8 persons. 380. PUREE DE CONCOMBRES (CUCUMBER SOUP). 2 large cucumbers. I ^ pint milk. i 1 tablespoonful cream ^ 1 oz. butter. 1 quart stock (No. 314). I 3 yolks of eggs. ] (if liked). i salt. Peel the cucumber; cut into slices. Melt the butter in a saucepan ; put in the cucumber, and stir over the fire, without browning, for a few minutes ; then add the stock, and let it simmer imtil the cucumber is tender. Rub through a hair sieve ; return to the saucepan, and season with salt. Beat the yolks in a basin ; stir in the milk and cream ; add these to the soup. Stir over the fire until the eggs are cooked, but it must not be allowed to boil. If the soup is found to be too thick, a httle more stock must be added. Average cost. Is. 6d. Time required, 45 minutes. In season from March to August. Sufficient for 5 persons.
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