TOMATO SOUP (2).

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 which the soup should be made.  When the onion is browned add the tomatoes (the fresh ones should be sliced), the bay leaves and 3 pints of water; let all cook together for 1/2 an hour.  Then drain the liquid through a strainer or sieve without rubbing anything through; return the soup to the saucepan, add seasoning and the vermicelli, and allow the soup to cook until the vermicelli is soft, which will take from 5 to 10 minutes.

VEGETABLE SOUP.

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 up and serve.

VEGETABLE MARROW SOUP.

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, pepper, and salt.  Rub through a sieve, return the soup to the saucepan, rub the fine wheatmeal smooth with the milk, add this to the soup, allow it to simmer for 5 minutes, and add the parsley before serving.

WHITE SOUP.

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 vermicelli is soft, and serve.

BATTERS

These dishes take the place of omelets and frequently of pies, to both of which they are in many particulars similar.  The batter is used to keep the ingredients together, and adds to their wholesomeness.

BATTER CELERY.

1 large head of celery, 1 pint of milk, 3 eggs, 6 oz.  Allinson fine wheatmeal, 2 oz. butter, 1 English onion, pepper and salt to taste.  Prepare the celery, cut it into small pieces, chop up the onion pretty fine, and stew both gently in half the milk and the butter and seasoning.  Make a batter meanwhile with the rest of the milk, the eggs and the wheatmeal.  When the celery and onion are quite tender mix the batter with them; grease a pie-dish, pour the mixture into it, and bake the savoury for 1-1/2 hours.  Eat with potatoes and tomato sauce.