WHOLEMEAL SOUP.

Chop fine any kinds of greens or vegetables, stew in a little water until thoroughly done, then add plenty of hot water, with pepper and salt to taste, and a 1/4 of an hour before serving, pour in a cupful of the “Sweet Batter,” and you get a thick, nourishing soup.  To make it more savoury, fry your vegetables before making into soup.

A MONTH’S MENUS FOR ONE PERSON.

No. 1.

CAULIFLOWER SOUP.

1/2 small cauliflower, 1/2 pint milk and water, small piece of butter, 1 teaspoonful of fine wholemeal, pepper and salt to taste.  Wash and cut up the cauliflower, cook till tender with the milk and water, add butter and seasoning; smooth the meal with a little water, thicken the soup with it, boil up for a minute and serve.

WHOLEMEAL BATTER.

2 oz. wholemeal, 1 gill of milk, 1 egg, seasoning to taste.  Make a batter of the ingredients, butter a flat tin or a small pie-dish, turn the batter into it, and bake it from 20 to 30 minutes.  Eat with vegetables.

BLANCMANGE.

1 even dessertspoonful of wheatmeal, 1 ditto cornflour, 1/4 pint milk, sugar and vanilla to taste.  Smooth the meal and cornflour with a little of the milk, bring the rest to the boil, stir in the mixture, add flavouring, let it all simmer for 5 to 8 minutes, stirring all the time.  Pour into a wetted mould, and turn out when cold.

No. 2.

ARTICHOKE SOUP.

1/4 lb. artichokes, 1/4 lb. potatoes, 3/4 pint milk and water (equal parts), 1/4 oz. butter, pepper and salt to taste.  Peel, wash, and cut up small the vegetables, and cook them in the milk and water, until tender.  Rub them through a sieve, return to saucepan, add butter and seasoning, boil up and serve.

FLAGOLETS.

3 oz. of flagolets, 1/4 pint parsley sauce.  Cook the flagolets till tender, season with pepper and salt, and serve with the sauce.  Make it as follows; 1 gill of milk, 1 teaspoonful of cornflour, 1 teaspoonful of finely chopped parsley, pepper and salt, and a small bit of butter.  Boil up the milk, thicken with the cornflour, previously smoothed with a spoonful of water; boil up, season, and mix with the parsley before serving.

WHEATMEAL PUDDING.

2 oz. of fine wheatmeal, 1 egg, 1/2 gill of milk, 1 tablespoonful sultanas washed and picked, 1/2 oz. of oiled butter, a little grated lemon peel, sugar to taste.  Beat up the egg and mix well all ingredients; butter a small pie-dish, and bake the pudding about 1/2 hour.

No. 3.

CARROT SOUP.