Page:Mrs Beeton's Book of Household Management.djvu/231

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Ingredients.—2 pints of white stock, 1 pint of milk, 1 large or 2 small heads of celery (the white part only), 2 small onions, a bouquet-garni (parsley, thyme, bay-leaf), 1 oz. of butter, 2 tablespoonfuls of rice, 2 tablespoonfuls of cream, salt and pepper.

Method.—Wash the rice well, slice the celery and onions. Melt the butter in a stewpan, and fry the vegetables in it for 10 minutes without their changing colour. Put in the stock, bouquet-garni, rice, salt and pepper, and simmer gently until tender, then strain. Rub the rice and vegetables through a hair sieve, return the soup and purée to the stewpan, add the milk and bring to the boil. Season to taste, stir in the cream, and serve.

Time.—1 to 1¼ hours. Average Cost.—1s. 9d. Seasonable from September to February. Sufficient for 6 persons.

Ingredients.—2 pints of water, 1 pint of milk, 2 ozs. of lean bacon or ham, 1 oz. of butter, 1½ tablespoonfuls of flour, 1 large head of celery, 2 onions, salt and pepper.

Method.—Cut the ham into dice or cubes, slice the onion and celery. Melt the butter in a stewpan, fry the vegetables without browning, put in the bacon, salt, pepper and water, and simmer for 30 to 40 minutes, or until the celery is tender. Strain, rub through a fine sieve, return to the saucepan, add the milk and bring to the boil. Mix the flour with a little milk, stir and cook for 5 or 6 minutes, then season to taste, and serve.

Time.—About 1 hour. Average Cost, 6d. to 8d. Seasonable from September to February. Sufficient for 6 persons.

Ingredients.—2 quarts of second stock, 1 quart of shelled peas, a handful of spinach, 2 or 3 sprigs of parsley, a sprig of mint, 1 small onion sliced, 2 tablespoonfuls of cream, salt and pepper.