On making Salads and boiling Vegetables, 115 to

bsaten to a paste in a mortar with a little water to prevent oiling, and put to it a piece of stale white bread, or crumb- of a roll, a bit of cold veal, or white of chicken. Beat these all to a paste with the almond paste, and boil it a few minutes with a pint of raw thick cream, a bit of fresh lemonpeel, and half a blade of mace pounded; then add this thickening to the soup. Let it boil up and strain it into the tureen: if not salt enough, then put it in. If macaroni or vermicelli be served, they should be boiled in the soup, and the thickening be strained after being mixed with a part. A small rasped roll may be put in.

Instead of the cream thickening, as above, ground rice, and a little cream may be used. A plainer White Soup.

Of a small knuckle of veal, two or three pints of soup may be made, with seasoning as before, and both served together, with the addition of a quarter of a pint of good milk. An excellent Soup.

A scrag or knuckle of veal, slices of undressed gammon, onions, mace, and a small quantity of water, simmered till very strong, and lower it with a good beef broth made the day before, and stewed until the meat is done to rags. Add cream, vermicelli, almonds as before, and a roll. Carrot Soup.

Put some beef bones, with four quarts of the liquor in which a leg of mutton or beef has been boiled, two large onions, one turnip, pepper and salt, into a saucepan, and stew for three hours. Have ready six large carrots, cut thin after they are scraped; strain the soup on them, and stew till 6oft enough to pulp through a hair sieve or*

coarse cloth: then boil the pulp with the soup; which is to be as thick as peas soup. Use two wooden spoons to rub the carrots through. Make the soup the day before it is to be used. Add Cayenne.

Onion Soup.

To the water that has boiled a leg or neck of mutton, put carrots, turnips, and, if you have one, a shank bone, and simmer till the juices are obtained. Strain it on six onions previously sliced, and fried a light brown ; with which simmer it three hours. Skim it carefully, and serve it. Put into it a little roll or fried bread. Vegetable Soup.

Pare and slice five or six cucumbers, the inside of as many cos lettuces, a sprig or two of mint, two or three onions, sortie pepper and salt, a pint and an half of young peas, and a little parsley. Put these, with half a pound of fresh butter, into a saucepan to stew in their own liquor near a gentle fire half an hour; then pour two quarts of boiling water to the vegetables, and stew them two hours: rub down a little flour into a teacup of water; boil it with the rest, fifteen or twenty minutes, and serve it. Another Vegetable Soup.

Peel and slice six • large onions, six potatoes, six carrots, and four turnips: fry them in half a pound of butter: pour on them four quarts of boiling water, and toast a crust of bread as brown and hard as possible, but do not burn it: put that, some celery, sweet herbs, white pepper and salt, to the above: stew gently four hours, strain through a coarse cloth : have ready sliced carrot, celery, and a little turnip, and add to your liking;