Page:Mrs Beeton's Book of Household Management.djvu/204

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Ingredients.—3 pints of consommé (see Recipe No. 42, p. 156), 1½ oz. of fine sago, salt and pepper.

Method.—Wash the sago in 2 or 3 waters. Boil up the stock, sprinkle in the sago, boil gently until it becomes transparent, then season to taste, and serve.

Time.—About 20 minutes. Average Cost, 2s. 3d. Sufficient for 6 persons. Seasonable at any time.

Ingredients.—3 pints of consommé (see Recipe No. 42, p. 156), 1½ oz. of semolina, salt and pepper.

Method.—Boil up the stock, and sprinkle in the semolina. Cook gently for 20 minutes, stirring almost continuously, then season to taste, and serve.

Time.—About 30 minutes. Average Cost, 2s. 3d. Sufficient for 5 or 6 persons. Seasonable at any time.

Ingredients.—1 quart of clear soup, (see Recipe No. 42, p. 156), 2 ozs. of choux paste.

Method.—Make the stock and choux paste as directed, and season the latter well with salt and pepper. Have ready a deep pan of hot fat, dip into it the bowl of a small teaspoon, fill it with choux paste, and smooth the surface with a knife previously dipped into the hot fat. As the shapes are formed drop them into the fat, and fry them slowly until crisp and lightly browned. Drain well, and add them to the soup when on the point of serving.

Time.—About 15 minutes, to fry the shapes. Average Cost, 2s. 3d. Sufficient for 4 persons. Seasonable at any time.

Ingredients.—3 pints of unclarified stock, ¼ gill each of green peas, french beans, asparagus tops, and chopped lettuce, 1 young carrot, 1 small onion, a bouquet garni, ¼ lb. of gravy beef, the white of 1 egg; seasoning.

Method.—Prepare the vegetables, and scoop out some small pea shapes of carrot. Cook all the vegetables separately in salted water. Put the