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Leeks, Soup Of

Trim off the roots and outer leaves from eight fine leeks. Wash them quite free from grit, divide them lengthwise into quarters, and cut them into pieces an inch long. Put these into boiling water for five minutes, then drain them, and fry them in a little hot butter till they are lightly browned. Pour over them two quarts of good stock, season with two tea-spoonfuls of salt and half a tea-spoonful of pepper, and simmer gently for an hour. Place a roll cut into small pieces at the bottom of the tureen. Thicken the soup with three ounces of flour, first mixed smoothly with a little stock, and afterwards added to the rest. Boil a quarter of an hour longer, and serve as hot as possible. If preferred, half a pint of cream can be substituted for the sliced roll. Probable cost, 5d. per quart. Sufficient for six or eight persons.