Simmer half an hour.
2.--On ironing day cut off the narrow ends from two or three sirloin
steaks, chop them into morsels and put in a stewpan with a little
salt, a tablespoonful of rice and a pint of cold water, and simmer
slowly for three hours. Then add water enough to make a quart of soup,
a tablespoonful of tomato catsup, and a little browned flour mixed
with the yolk of an egg.
3.--Pare and slice very thin four good sized potatoes, pour over them
two cups of boiling water, and simmer gently until the potatoes are
dissolved. Add salt, a lump of nice butter, and a pint of sweet milk
with a dust of pepper. Let it boil up once, and serve. You wouldn't
think it, but it is real good, and children cry for it.
4.--One pint meat broth, one pint boiling water, slice in an onion,
or a parsnip, or half a turnip--or all three if liked--boil until the
vegetables are soft, add a little salt if needed, and a tablespoonful
of Halford sauce.
5.--Let green corn, in the time of green corn, be grated, and to a
pint of it put a pint of rich milk, a pint of water, a little butter,
salt and pepper. Boil gently for fifteen or twenty minutes.
SPLIT PEA SOUP.--Take beef bones or any cold meats, and two pounds of
corned pork; pour on them a gallon of hot water, and let them simmer
three hours, removing all the scum. Boil one quart of split peas two
hours, having been previously soaked, as they require much cooking:
strain off the meat and mash the peas into the soup; season with black
pepper, and let it simmer one hour; fry two or three slices of bread a
nice brown, cut into slices and put into the bottom of the tureen, and
on them pour the soup.
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