730—Potage Miss Betsy

Proceed exactly as for “Potage à l’Aurore” (No. 715, Potage à l’Aurore), but (1) flavour potage Miss Betsy with curry; (2) substitute for the celery peeled, cored apples cut into dice and cooked in butter.

N.B.—Both these soups (Aurore and Miss Betsy) are subject to much variation. All that is needed is to alter the flavouring element and the garnish. Thus the quantity of tomato may be reduced by half, and combined with one-quarter lb. of peas and their cooking-liquor (the peas in this case being cooked in one pint of water with a little salt and sugar); or with the same quantity of French beans, asparagus-heads, or sorrel cooked in butter, &c.