Kelso Golf Club Bazaar

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Stir all together for 2 or 3 minutes, then add the stock. Boil
gently 1 hour. Strain. Mix the flour with a little cold water,
add this to the soup, and allow it to boil up. Small pieces of
veal, rabbit, or fowl should be added to the ,strained soup. Just
before serving add the juice of a lemon, and salt to taste. Serve
boiled rice with this soup.—Miss Marian Middlemas, Kelso.
TOMATO SOUP.
Slice 3 small onions, slice 6 tomatoes, or a tin of tomatoes,
I oz. butter. Fry tomatoes in butter till brown. Put in a pan
tivith 6 breakfastcupfuls of boiling water, I carrot sliced, and
boil gently for two hours. Pulp the whole through a hair sieve.
Return soup to pan and thicken with a little cornflour or fine
.sago.----Miss Robson, Helenslea.
TOMATO SOUP.
Put 2 or 3 lbs. of tomatoes into a pan with 2 or 3 pints of
stock. Boil for 1 hour. Pass through a hair sieve. Return it
to the pan. Thicken with 2 ozs. of rice flour mixed with a little
milk. Stir till it boils; add a. lump of loaf sugar and 1 teacupful
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of milk, stir and then serve.—Mr Oliver Wight, St Mary's, Kelso.
CREAM POTATO
SOUP (French Recipe).
2 ozs. butter.
1 large Spanish onion sliced.
soup plateful potatoes thinly sliced.
2 quarts boiling water.
I pint milk.
1 small tablespoonful fine sago.
Put butter in pan; when melted add potatoes and onion. Stir
till quite hot, but not brown, then add boiling water. Boil
vegetables till tender, rub through colander. Return to pan.
Add milk in which sago has been soaked. Season to taste. If
desired add 1 teaspoonful curry powder. Put small teacupful
cream in very hot tureen and pour soup over. Flavour with nut-
meg if desired.—Mr Alex. MacDougall, Glasgow.
GIBLET SOUP.
three sets of giblets (either duck or a bunch of herbs.
chicken). pepper and salt.
1 oz. ham. 1 quart water.
1 carrot, turnip, and onion. 1 oz. butter.
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2 sticks of celery. 1 oz. flour.
`Nash well the giblets and cut them up in pieces; put there
into a pan with water and salt. Bring slowly to the boil and
skim well. Then add the vegetables cut in blocks, the herbs,
and pepper, and simmer steadily for 3 or 4 hours. Strain