4 oz. of ground almonds, 1 pint of milk, 1 pint of water, 1 oz. of
vermicelli, 2 blades of mace, pepper and salt. Let the almonds and
mace simmer in the water and milk for 1/2 of an hour, remove the mace,
add pepper and salt to taste, and the vermicelli. Let the soup cook
gently until the [...]
1 medium-sized marrow, 1 onion, 1/2 oz. of finely chopped parsley, 2
tablespoonfuls of Allinson fine wheatmeal, 1 pint of milk, 1 quart of
water, 1/2 oz. of butter, pepper and salt to taste. Remove the pips
from the marrow, cut it into pieces, chop up fine the onions, and cook
the vegetables for 20 minutes, adding the butter, [...]
2 large turnips, 2 large carrots, 2 Spanish onions, 1 teacupful of
pearl barley, 1-1/2 oz. butter, 1/2 pint of milk, salt and pepper to
taste. Cover the vegetables with cold water and allow them to boil
from 2 to 3 hours, then rub through a sieve and add butter and milk.
It too thick, add more milk. Boil [...]
1 tin of tomatoes, or 2 lbs. of fresh ones, 1 large Spanish onion or 2
small ones, 2 oz. of butter, pepper and salt to taste, 1 oz.
vermicelli, and 2 bay leaves (these may be left out it desired). Peel
the onion and chop it up roughly. Fry it brown with the butter in the
saucepan in [...]
1-1/2 lbs. of tomatoes (or 1 tin of tomatoes), 1 oz. of butter, 3
pints of water (only 2 if tinned tomatoes are used), 2 oz. of rice, 1
large onion, 1 teaspoonful of herbs, pepper and salt to taste. Cut the
tomatoes into slices, chop fine the onion, and let them cook with the
water for about 20 [...]