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Potato Soup (INGREDIENTS for soup) (II)

INGREDIENTS for soup for 9 or 10 persons.-1 lb. of shin of beef, 1 lb. of potatoes, 1 onion, 1/24 a pint of peas, 2 oz. of rice, 2 heads of celery, pepper and salt to taste; 3 quarts of water.

Cut the beef into thin slices, chop the potatoes and onion, and put them into a stewpan, with the water, peas and rice.

Stew gently till the gravy is drawn from the meat; strain it off, take out the beef, and. pulp the other ingredients through a coarse sieve. Put the pulp back into the soup, cut up the celery in it, and simmer till this POTATO SOUP. is tender. Season, and serve with fried bread cut into it.

TIME.-3 hours.

SEASONABLE from September to March.

Potato Soup. (Very Economical.) - INGREDIENTS for soup for 4 persons.-4 middle-sized potatoes, well pared, a thick slice of bread, 6 leeks, peeled and cut into thin slices as far as the white extends upwards from the roots, a teacupful of rice, a teaspoonful of salt, and half that of pepper, and 2 quarts of water. AVERAGE COST, 3d.

The water must be completely boiling before anything is put into it; then add the whole of the ingredients at once, with the exception of the rice, the salt and the pepper. Cover, and let these come to a brisk boil; put in the others, and let the whole boil slowly for an hour, or till all the ingredients are thoroughly done, and their several juices extracted and mixed.

TIME.-2 hours.

SEASONABLE at any time.

Potatoes. To Sir Walter Raleigh has generally been attributed the introduction of these valuable vegetables into England, but as a matter of fact, Sir Francis Drake brought them into this country year before, in 1585, just 20 years after they had been taken to Ireland by Sir John Hawkins.

Besides being in themselves a most useful, in fact, now an almost indispensable food, from potatoes other foods are obtained. The best substitute for arrowroot is made from the starch in potatoes, and, where flour is scarce, they are largely used in bread. Spirit is also made from potatoes by boiling the starch with weak sulphuric acid, which changes it into what is called grape water, this, being fermented, yielding alcohol. Potatoes are deficient in flesh-formers, but rich in heat-giving properties.

CONSTITUENT PARTS OF 1 LB. OF POTATOES. ... ... .16 ... ... ... ...

Water Albumenoids Starch, sugar, etc.

Fat ... ...

Mineral Matter Potatoes, -Potatoes. ... ... ... ... ... ... ... ... oz. grs. 12 0 0 161 POTATOES, TO BOIL. as possible; wash them in lukewarm water, and scrub them well, for the browned skin of a baked potato is by many persons considered the better part of it. Put them into a moderate oven and bake them for about two hours, turning them three or four times whilst they are cooking. Serve them in a napkin immediately they are done, as, if kept a long time in the oven, they have a shrivelled appearance. Potatoes may also BAKED POTATOES. be roasted before the fire in an American oven; but when thus cooked they must be done very slowly. Do not forget to send to table with them some butter.

TIME. Large potatoes, in a hot oven, 1½ to 2 hours; in a cool oven, 2 to 2 hours.

SEASONABLE all the year, but not good just before and whilst new potatoes are in season.