Take 4 Onions, 1 oz. Butter, 1 1/2 oz. Flour, 1 gill of Milk, 2 quarts of Stock, Salt and Pepper as necessary. Peel and slice up the onions and fry ...

1 small Spanish onion, 1 medium-sized potato, 1/4 oz. of butter, pepper and salt and a pinch of mixed herbs, a little milk. Cut up the vegetables ...

6 oz. of coarse oatmeal, the outer part of a head of celery, 1 Spanish onion, 1 turnip, 1 oz. of butter, and pepper and salt. Wash and cut the ...

Put two heaping tablespoonfuls of oatmeal into a quart of boiling water, and cook in a double boiler for two hours or longer. Strain as for gruel, ...

One cold roast chicken, two quarts of stock (any kind), one of water, quarter of a pound of salt pork, one quart of green okra, an onion, salt, ...

...

Two quarts of oysters, one quart of milk, two tablespoonfuls of butter, one teacupful of hot water; pepper, salt. Strain all the liquor from the ...

Scald one gallon of oysters in their own liquor. Add one quart of rich milk to the liquor, and when it comes to a boil, skim out the oysters and set ...

Take a quart of well scraped, thinly sliced parsnips, one cup of bread crust shavings (prepared as for Brown Soup), one head of celery, one small ...

Wash, pare, and slice equal quantities of parsnips and potatoes. Cook, closely covered, in a small quantity of water until soft. If the parsnips are ...