On making Stews, 112 to

a little first in the soup, which should be as thick as middling cream. Old Peas Soup.

Save the water of boiled pork or beef: if too salt, use only a part, and the other of plain water: or put some roast beef bones, or a ham or bacon bone to give a relish; or an anchovy or two. Set these on with some good whole or split peas, the smaller quantity of water at first the better: simmer till the peas will pulp through a colander; then set that, and some more of the liquor, besides what boiled the peas, some carrots, turnips, celery, and onion, or a leak or two, to stew till all be tender. Celery will take less time, and may be put in an hour before dinner. W h en ready, put fried bread in dice, dried mint rubbed small, pepper, and, if wanted, salt, in the tureen, and pour the soup upon them. Green Peas Soup.

In shelling, divide the old from the young, and put the former, with a bit of butter, and a little water into a stewpan, and the old parts of lettuce, an onion or two, a little pepper and salt. S i m m er till the peas will pulp through a colander; which when done, add to it some more water, and that which boiled the peas, the best parts of the lettuce, and the young peas, a handful of spinach cut small, pepper, and salt to taste. Stew till the vegetables are quite tender; and a few minutes before serving, throw in some green mint, cut fine.

Should the soup be too thin, a spoonful of rice, flour, rubbed down with a bit of butter, and boiled with it, will give it consistence.

Note. If soup or gravy be too weak, the cover of the saucepan should be taken off, and the steam let out, boiling it very quick.

W h en there is plenty of vegetables, green peas' soup needs no m e a t: but if approved, a pig's foot, or a small bit of any sort, may be boiled with the old peas, and removed into the second process till the juices shall be obtained. Observe, three or four ounces of butter, will supply richness to a soup without meat, or make it higher with it. Gravy Soup.

W a sh a leg of beef, break the bone, and set it over the fire with five quarts of water, a large bunch of herbs, two onions, sliced and fried, but not burnt, a blade or two of mace, three cloves, twenty Jamaica peppers, and forty black. Simm er till the soup be as rich as you choose; then { strain off the meat, which will be fit for the servants' table. Next day take off the cake of fat, and that will warm with vegetables; or make a piecrust for the same. Have ready such vegetables as you choose to serve, cut in dice, carrot, and turnip, sliced, and simmer till tender. Celery ! should be stewed in it »likewise; and before you serve, boil some vermicelli long enough to be tender, which it will be in fifteen minutes. Add a spoonful of soy, and one of mushroom catsup. Some people do not serve the vegetables, only boil for the flavour. A small roil should be made hot, and kept long enough in the saucepan to swell, and then be sent up in the tureen. J rich ' While Soup,

Boil in a small quantity of water a knuckle of veal, and scrag of mutton, mace, white pepper, two or three onidns, and sweet herbs, the day before you w r ant the soup. Next day take off the fat, and put the jelly into a saucepan, with a quar- | ter of a pound of sweet almonds blanched, and