whole, adding occasionally the remainder; when nearly done, put in the crumb of a French roll, and when soaked, strain the whole through a sieve, and serve hot in a tureen.

* * * * *

CARROT SOUP.

Take a dozen carrots scraped clean, rasp them, but do not use the core, two heads of celery, two onions thinly sliced, season to taste, and pour over a good stock, say about two quarts, boil it, then pass it through a sieve; it should be of the thickness of cream, return it to the saucepan, boil it up and squeeze in a little lemon juice, or add a little vinegar.

* * * * *

PALESTINE SOUP.

Stew a knuckle of veal, and a calf's foot, and one pound of chorissa, and a large fowl, in four quarts of water, add a piece of fresh lemon peel, six Jerusalem artichokes, a bunch of sweet herbs, a little salt and white pepper, and a little nutmeg, and a blade of mace; when the fowl is thoroughly done, remove the white parts to prepare for thickening, and let the rest continue stewing till the stock is sufficiently strong, the white parts of the fowl must be pounded and sprinkled with flower or ground rice, and stirred in the soup after it has been strained, until it thickens.

* * * * *

A SIMPLE WHITE SOUP.

Break a knuckle of veal, place it in a stewpan, also a piece of chorissa, a carrot, two onions, three or four turnips, and a blade of mace, pour over two or three quarts of water or weak broth, season with salt, a sprig of parsley, and whole white pepper; when sufficiently boiled, skim and strain it, and thicken with pounded vermicelli.

* * * * *

VERMICELLI SOUP.

Make a fine strong stock from the shin of beef, or any other part preferred, and add, a short time before serving, a handful of vermicelli, which should be broken, so that it may be in pieces of convenient length, the stock should be more or less flavoured with vegetables, and herbs, according to taste.

* * * * *

MATSO SOUP.

Boil down half a shin of beef, four pounds of gravy beef, and a calf's foot may be added, if approved, in three or four quarts of water; season with celery, carrots, turnips, pepper and salt, and a bunch of sweet herbs; let the whole stew gently for eight hours, then strain and let it stand to get cold, when the fat must be removed, then return it to the saucepan to warm up. Ten minutes before serving, throw in the balls, from which the soup takes its name, and which are made in the following manner:

Take half a pound of matso flour, two ounces of chopped suet, season with a little pepper, salt, ginger, and nutmeg; mix with this, four beaten eggs, and make it into a paste, a small onion shred and browned in a desert spoonful of oil is sometimes added; the paste should be made into rather large balls, and care should be taken to make them very light.

* * * * *

TOMATA SOUP.

Take a dozen unpealed tomatas, with a bit of clarified suet, or a little sweet oil, and a small Spanish onion; sprinkle with flour, and season with salt and cayenne pepper, and boil them in a little gravy or water; it must be stirred to prevent burning, then pass it through a sieve, and thin it with rich stock to the consistency of winter pea-soup; flavour it with lemon juice, according to taste, after it has been warmed up and ready for serving.

* * * * *

ALMONDEGOS SOUP: A SUPERIOR WHITE SOUP.

Put a knuckle of veal and a calf's foot into two quarts of water, with a blade of mace and a bunch of sweet herbs, a turnip, a little white pepper, and salt; when sufficiently done, strain and skim it, and add balls of forced meat, and egg balls. A quarter of an hour before serving beat up the yolks of four eggs with a desert spoonful of lemon juice, and three ounces of sweet almonds blanched and beaten with a spoonful of powdered white sugar. This mixture is to be stirred into the soup till it thickens, taking care to prevent its curdling.

* * * * *

A FINE VEGETABLE OR FRENCH SOUP.

Take two quarts of strong stock made of gravy beef, add to this, carrots, turnips, leek, celery, brocoli, peas and French beans, all cut as small as possible, add a few lumps of white sugar, pepper, and salt, let it simmer till the vegetables are perfectly soft, and throw in a few force-meat balls.

* * * * *

ASPARAGUS SOUP.

Take eight pounds of gravy beef, with five pints of water, a few sweet herbs, and an onion shred, with a little pepper and salt; when the strength of the meat is sufficiently extracted, strain off the soup, and add to it a bundle of asparagus, cut small, with a little chopped parsley and mint; the asparagus should be thoroughly done. A few minutes before serving, throw in some fried bread cut up the size of dice; pound a little spinach to a pulp, and squeeze it through a cloth, stir about a tea-cup full of this essence into the soup, let it boil up after to prevent a raw taste.

* * * * *

SOUP MAIGRE.

Chop three lettuces, a large handful of spinach, a little chervil, a head of celery, two or three carrots, and four onions, put them on the fire with half a pound of butter, and let them fry till slightly browned, season with a little salt, sifted white sugar, and white pepper, stew all gently in five pints of boiling water for about two hours and a half, and just before serving the soup, thicken it with the beaten yolks of four eggs, mixed first with a little of the soup, and then stirred into the remainder.

* * * * *

SUMMER PEA SOUP.

Take a peck of peas, separate the old from the young, boil the former till they are quite tender in good stock, then pass them through a sieve, and return them to the stock, add the young peas, a little chopped lettuce, small pieces of cucumber fried to a light brown, a little bit of mint, pepper, and salt; two or three lumps of sugar give a fine flavor.

* * * * *

WINTER PEA SOUP.

Soak a quart of white peas in water, boil them till soft, in as much water as will cover them, pass them through a sieve, and add them to any broth that may be ready, a little piece of chorissa or smoked beef will improve the flavour; this soup should be served with mint and fried bread.

* * * * *

GIBLET SOUP.

Add to a fine strong well-seasoned beef stock, of about three quarts, two sets of giblets, which should be previously stewed separately in one quart of water (the gizzards require scalding for some time before they are put in with the rest); white pepper, salt, and the rind of lemon should season them; when they are tender, add them with their gravy to the stock, and boil for about ten minutes together, then stir in a glass of white wine, a table spoonful of mushroom ketchup, and the juice of half a lemon; it will require to be thickened with a little flour browned; the giblets are served in the soup.

* * * * *

BARLEY SOUP.

Put in a stew-pan, a knuckle of mutton, or four pounds of the neck, with three quarts of water, boil it gently and keep it