2d. „


meal)


IS. 7d. „


Peas, dried


2d. „


Fruit (in season)


2d. lb.
Potatoes


gd. St.
Ginger powder


IS. 2d. „


Rice


2d. lb.
Golden syrup ...
2|d. „


Sugar


2fd. „


Haricot beans




Sultanas


6d. „


(brown and white) 2d. „


Tea


IS. 4d. „


Jam


3id. „


Turnip


id. „


Lemons


id.ea.
I. Soup with Pudding. — Brown haricot soup ; dumplings ;
bread ; baked jam roll. Total cost about gd., or i^d. per head.
Brown Haricot Scop.
li oz. flour.
Flavouring to taste (see note below).
Pepper and salt.
4 pints water.
I lb. brown beans.
i lb. onions.
i lb. carrots.
i lb. milk powder (from skimmed
mUk).
Method. — Soak the beans overnight, then wash and put them in a pan
with water, and bring to the boil. If possible, pass them through a sieve
and return them to the pan. Add the carrots and onions, cut small, and
cook until all are tender. Half an hour before serving add the suet
dumplings (see below). A few minutes before serving add the milk



HOMELY MEASURES. 255

powder and flavourings. Mix the flour with a little cold water to a
smooth paste, and add it to the soup. Stir quickly until it boils. Boil
three minutes longer ; season and serve.
Note. — The milk powder is added to increase the value of the soup.
That obtained from fiill cream milk can be used for puddings and in tea.
It keeps better than condensed milk. Ketchup, or Yorkshire relish, or
celery salt may be used alone or in combination. They greatly improve
the flavour.
Suet Ddmplings.
6 oz. flour. I \ teaspoonful salt.
\ teaspoonful baking powder. | 3 oz. suet (nutter or beef).
