Page:Mrs Beeton's Book of Household Management.djvu/1711

Rh of marmalade. Bake in a moderate oven for ½ an hour, then sprinkle liberally with castor sugar, and serve.

Time.—5 hours. Average Cost, 2s. 3d. to 2s. 9d. Sufficient for 10 persons. Seasonable from September to April.

Ingredients.—4 medium-sized onions cut into dice, 2 ozs. of butter or 1½ ozs. of good dripping, a few scraps of stale bread cut into small pieces, a few rinds of bacon, the water in which a cauliflower has been cooked.

Method.—Melt the butter in a stewpan, put in the onions, cover closely, and let them cook very slowly for 1 hour. Meanwhile, boil the cauliflower in slightly salted water, drain it, and pour the water over the onions when they are sufficiently cooked. Add the bacon rinds, bread and a little pepper, cover and cook gently for 1 hour, then press the whole through a fine sieve. Replace the soup in the stewpan; if too thin, let it boil rapidly until sufficiently reduced; or if too thick, add a little milk. Re-heat, season to taste, and serve.

Time.—2¼ to 2½ hours. Average Cost, 4d. Sufficient for 4 or 5 persons. Seasonable at any time.

Ingredients.—4 medium-sized onions cut into dice, 2 ozs. of butter, 1 pint of milk, ½ a pint of white stock or water, the crumb of 1 or 2 slices of bread, salt and pepper.

Method.—Heat the butter in a stewpan, put in the onions, cover closely, and cook very gently for 1 hour, taking care that they do not acquire the least colour. Then add the bread, milk, stock or water, continue the slow cooking for about ¾ of an hour longer, and rub the whole through a fine sieve. Re-heat, season to taste, and serve.

Time.—From 2 to 2¼ hours. Average Cost, 7d. Sufficient for 3 or 4 persons. Seasonable at any time.

Ingredients.—4 medium-sized onions cut into dice, 2 ozs. of butter, 2 tablespoonfuls of grated gruyère cheese, 1 pint of milk, ½ a pint of white stock or water, the crumb of 1 or 2 slices of bread, salt and pepper.

Method.—Prepare the soup as directed in the preceding recipe. Re-heat after sieving, add seasoning to taste, and sprinkle in the cheese,