Portable Soup
By reducing ver very strong stock almost to a glaze, and forming it into little cakes, which should be perfectly dry, and stowed in tin canisters, portable soup can be made at home; but the many good preparations sold for the purpose save a great deal of trouble and answer excellently well. Johnson's fluid beef is one of the pleasantest, either simply POTATO CAKE. made with water, or better still with some simple vegetable stock.
Note. The desiccated soup made by F. King and Co., also answers the same purpose as this, as a very small packet will make a good quantity of nice soup.
Potage à la bonne femme.- INGREDIENTS for soup for 4 or 5 persons.- 1½ pint of white stock, 1 gill of new milk, 1 oz. of butter, a lettuce, an onion, a very small cucumber, the yolks of 2 eggs, a pinch of sugar, a handful of sorrel, a little chervil and tarragon, a French roll, salt, nutmeg.
AVERAGE COST, 1s. 9d.
Shred the vegetables, and put the onion in a saucepan with the butter, but do not brown it; add the vegetables to the onion, and stir them over a slow fire for 10 minutes. Put in the seasoning and stock boiling, and boil for another 10 minutes; then, when cool, add the yolks of the eggs and the milk. Cut the roll in thin slices, dry them in the oven, then put them in a tureen and pour the soup over.
TIME.- an hour.
SEASONABLE in spring or early summer.