MENU V- LEEK SOUP.

2 bunches of leeks, 1-1/2 pints of milk, 1 oz. of butter, 1 lb. of potatoes, pepper and salt to taste, and the juice of 1 lemon. Cut off the coarse part of the green ends of the leeks, and cut the leeks lengthways, so as to be able to brush out the grit. Wash the leeks well, and see no grit remains, then out them in short pieces. Peel, wash, and cut up the potatoes, then cook both vegetables with 2 pints of water. When the vegetables are quite tender, rub them through a sieve. Return the mixture to the saucepan, add the butter, milk, and seasoning, and boil the soup up again. Before serving, add the Lemon juice; serve with snippets of toast or Allinson rusks.

ARTICHOKES À LA PARMESAN.

2 lbs. of artichokes, ¾ pint of milk, 1 tablespoonful of Allinson fine wheatmeal, 1 egg, juice of ½ a lemon, 2 oz. of grated Parmesan or any other cooking cheese. Proceed as in the recipe for “Celery à la Parmesan,” add the cheese to the sauce, and serve the same with sauce as above.

ARTICHOKES À LA SAUCE BLANCHE.

2 lbs. of artichokes, 1 oz. of Allinson fine wheatmeal, ¾ pint of milk, 1 egg, juice of ½ a lemon, pepper and salt to taste. Peel the artichokes, and boil them in water until tender; cut them into slices ½ an inch thick and place them on a dish. Make a sauce of the milk and meal with seasoning; when the sauce has thickened, remove it from the fire, beat up the egg with the lemon juice and add both to the sauce, pour it over the artichokes, and serve.

MUSHROOMS (STEWED).

1 lb. of mushrooms, 1 oz. of butter, ½ pint of water, ½ teaspoonful of herbs, ½ salt spoonful of nutmeg, pepper and salt to taste, juice of ½ a lemon, the yolk of 1 egg, 1 dessertspoonful of Allinson corn flour. Peel and clean the mushrooms, and wash them in water with a dash of vinegar in it. Wipe them dry with a cloth; have the water and butter ready in a saucepan with the herbs, and seasoning. Stew the mushrooms in this for 10 to 15 minutes. Thicken with the corn flour, then stir in the yolk of egg with the lemon juice, and serve.

SPINACH.

Wash the spinach thoroughly, and set it over the fire in a saucepan without any water, as enough water will boil out of the spinach to cook it. Heat it gently at first, stirring it a few times to prevent it burning, until enough water has boiled out of the spinach to prevent it from catching. Let the spinach cook 20 minutes, then strain it through a colander, pressing the water out with a wooden spoon or plate. Put a piece of butter in the saucepan in which the spinach was cooked; when melted, stir into it a spoonful of Allinson fine wheat meal, and keep stirring the meal and butter for 1 minute over the fire. Return the spinach to the saucepan, mix it well with the butter and meal, and add as much of the strained-off water as is necessary to moisten it; add pepper and salt to taste, and a little lemon juice. Let the spinach heat well through before serving. Have ready 1 or 2 hard-boiled eggs cut in slices, and decorate the spinach with them. Use 1 oz. of butter, an even tablespoonful of the meal, and the juice of ½ a lemon to 4 lbs. of spinach.