35
	
	
	
	


	SOUPS.
	
	
	
	

1. Mixed Vegetable Soup.
	
	
	
	
	


	
	For
	36.
	For
	100.

Mixed vegetables ...
	...             ...
	7
	lb.
	20
	lb.

Water seasoning ...
	...
	9
	qts.
	25
	qts.

Fat.........
	
	6
	oz.
	1
	lb.

Method : Most vegetables are suitable for soup of this type,
preferably carrots, turnips, onions, leeks, celery, peas, beans,
cabbages and cauliflower. Prepare and cut up the vegetables
into small pieces. Melt the fat, add the vegetables and cook
them gently for about ten minutes. Add the water and season-
ing, and simmer gently until all the vegetables are tender.

2.  Pea Soup.

For 36.         For 100.

Split peas............         2\ lb.            6\ lb.

Onions       ............         1 lb.              3 lb.

Carrots      ............         lib.              3 lb.

Turnips     ............         1 lb.              31b.

Fat.........        ......         6 oz.             lib.

Water        ............         9 qts.          25 qts.

Seasoning.

Method.—Wash the peas, then soak them for about 12 hours
in cold water. Use this water in making the soup. Prepare
and cut up the vegetables and cook them lightly in the melted
fat, but do not brown them. Add the peas, water and season-
ing, bring to the boil and cook gently for about 3 hours.

3.  Scotch Broth.

For 36.         For 100.

Scrag end of neck of mutton     ...         6 1b.            171b.

Onions      ............         lib.              31b.

Carrots      ............         1 lb.              31b-

Turnips     ............         1 lb.              3 lb.

Pearl barley         .........        \ lb.          1 lb. 6 oz.

Water       ............         9 qts.          25 qts.

Seasoning.

Method.—Wipe the meat and cut it up. Prepare and cut up
the vegetables into small pieces. Wash the barley. Put all the
ingredients together in a stewpan and simmer for about 3 hours.