Kelso Golf Club Bazaar

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pan with 2 quart's water, and boil. till tender. Press through a
fine wire sieve. Put milk and butter into a saucepan; when at
boiling point stir in ground rice. Simmer gently for 10 minutes,
add strained potatoes, and bring to boil. Should soup be too
thick, add a little milk; if too thin, a little ground rice. Should
celery not be in season, celery salt may be used.
BUTTER-BEAN AND TOMATO SOUP.
1 lb. butter beans.
1 pint strained tomatoes.
3 pints water.
1 tablespoonful cornflour.
1 cup cream (or rich milk with
butter size of walnut).
Soak butter beans over night in plenty of cold water; after
soaking, remove skins. Put into a saucepan and add 3 pints.
boiling water. Boil gently for 2 or 3 hours. Stir in stewed
tomatoes, pass through hair sieve, and return to saucepan. Rub
cornflour smooth with cream, add to soup; boil for a few min-
utes, add butter, salt to taste, and serve.
BARLEY AND LENTIL SOUP.
1 small cupful barley. 3 small cupfuls leeks cut into
4
in..
3 small cupfuls lentils. lengths.
or 11 cupfuls finely chopped parsley..
Wash barley and boil very gently in 4 pints of water for 3
hours. Wash lentils- and put into 3 pints of boiling water; cook
till tender, and rub through hair isieve. Boil leeks or parsley in
pint of water till quite tender, add to cooked barley, then stir-
in strained lentils, and allow to boil slowly for 10 minutes.
Add butter, the size of a walnut. If soup should be too thick,
add sufficient barley -water to make proper consistency.
FRUIT SALAD.
6 sweet oranges. 1 cupful cherries.
6 ripe bananas. 1 cupful double cream.
6 canned peaches with juice.
Peel and islice oranges and bananas very carefully. Mix in
salad bowl with peaches, and decorate with cherries and whipped
cream. Decorate immediately before serving. If cherries are
not in season, canned cherries can be used.
LETTUCE AND TOMATO SALAD.
3 lettuce (fresh and crisp). 3 hard boiled eggs.
3 tomatoes. 1 oz. grated cheese.
Thoroughly wash lettuce, and allow to stand in cold water for 10
,
or 15 minutes. Cut fine and put into a, coarse strainer for a few
minutes to drain water off. Peel tomatoes (dip first into boiling
water for a few sec's., then into cold water, when skin will peel
off quite easily). Slice tomatoes and eggs, and fill salad bowl
with alternate layers of -each ingredient, sprinkling in grated
cheese. Keep a few small leaves from heart of lettuce and a
few slices of egg and tomato to decorate top. Serve with
mayonnaise or lemon dressing.