Page:Mrs Beeton's Book of Household Management.djvu/233

Rh Time.—About 1¼ hours. Average Cost, 9d., exclusive of the stock. Sufficient for 6 persons. Seasonable at any time.

Put the corn removed from 3 cobs of corn (or Indian maize) into 1 pint of fast-boiling water, and cook for about 10 minutes. Drain them and cook till tender in 2 pints of stock and ¾ of a pint of milk. Season to taste with salt and pepper, and add a small piece of butter just before serving.

Time.—About 1 hour. Average Cost, 1s. 6d. to 1s. 9d. per quart. Sufficient for 5 persons. Seasonable at all times.

Ingredients.—1 large or 2 small cucumbers, 2 lettuces, 3 ozs. of fresh butter, 1 quart of white stock, the yolks of 3 eggs, 1 gill of cream, 1 tablespoonful of patent cornflour, salt and pepper, a handful of fried bread croûtons.

Method.—Peel the cucumbers and cut them into slices. Trim, wash, drain, and coarsely shred the lettuces; blanch the cucumber and lettuces in salted water containing a very small piece of soda. Strain off the water, and put the vegetables in a stewpan with the butter; stir for a few minutes, then add the stock. Mix a tablespoonful of cornflour with a little cold milk, and stir into the soup. Cook for about 30 minutes, rub it through a fine sieve, then return to the stewpan and reheat. Stir the yolks of the eggs and the cream together, pour this into the soup, and stir over the fire for a few seconds longer. Season to taste with pepper and salt. Put the fried bread croûtons in a soup tureen, pour the soup over them, and send to table.

Time.—About 1 hour. Average Cost, 2s. 9d. per quart. Seasonable, May to September. Sufficient for 5 persons.