Page:Mrs Beeton's Book of Household Management.djvu/232

188 Method.—Place a few peas aside to be used as garnish, put the remainder into the boiling stock, add the spinach, parsley, mint and onion, and boil gently until the peas are tender. Rub the whole through a wire sieve, re-heat, season to taste, add the cream and the whole peas, which must have been previously cooked, make thoroughly hot, and serve.

Time.—From ¾ to 1 hour. Average Cost, from 1s. to 1s. 3d., exclusive of the stock. Sufficient for 6 or 8 persons. Seasonable in summer.

Ingredients.—2 pints of white stock, 1 pint of milk, 1½ pints of chestnuts, 1 oz. of butter, 1 dessertspoonful of flour, 2 tablespoonfuls of cream, sugar, salt and pepper.

Method.—Cut off the tops of the chestnuts and roast or bake them for 20 minutes, then take off the outer and inner skins. Put the stock, chestnuts, salt and pepper into a stewpan and simmer until tender (about 45 minutes), then rub through a fine sieve. Return to the stewpan, add the milk, and boil up. Knead the butter and flour together, add the mixture to the soup, and stir until it becomes smoothly mingled with it. Season to taste, add the cream and a good pinch of sugar, and serve.

Time.—1½ to 1¾ hours. Average Cost, 1s. 10d. Seasonable from November to January. Sufficient for 6 persons.

Ingredients.—2 quarts of second stock, 4 ozs. of grated cocoanut, preferably fresh, 2 ozs. of rice flour, 2 tablespoonfuls of cream, mace, salt and pepper.

Method.—When desiccated cocoanut is used it should be previously soaked for 2 or 3 hours in a little of the stock. Boil the stock, add a small blade of mace and the cocoanut, and simmer gently for 1 hour. Mix the rice flour smoothly with a little stock, boil the remainder, add the blended rice flour, and stir and boil gently for about 10 minutes. Season to taste, stir in the cream, and serve.