Oyster Soup. — Six dozen oysters, two quarts of white stock, one- half pint of cream, two ounces of butter, and one and a half ounce of flour ; salt and pepper to taste. Scald the oysters in their own liquor ; take them out, beard them, and put them in a tureen. Take a pint of the stock, put in the beards and the liquor, which must be carefully strained, and simmer for half an hour. Take it off the fire, strain it again, and add the remainder of the stock with the season- ing. Bring it to a boil, add the thickening of butter and flour, sim- mer for five minutes, stir in the boiling cream, pour it over the oysters, and serve. This quantity of oysters will make soup for eight persons, or more if the oysters are large. This soup can be made less rich by using milk instead of cream. Oyster Soup (2). — Two quarts of good mutton broth, six dozen oysters, two ounces butter, one ounce flour. Beard the oysters, and scald them in their own liquor; then add it, well strained, to the broth ; thicken with the butter and flour, and simmer for quarter of an hour. Put in the oysters, stir well, but do not let it boil, and serve very hot. Macaroni Soup. — Three ounces of macaroni, a piece of butter the 412 THE hearthstone; or, life at home, size of a walnut, salt to taste, two quarts of clear stock. Throw the macaroni and butter into boiling water with a pinch of salt, and sim- mer for half an hour. When it is tender, drain and cut it into thin rings or lengths, and drop it into the boiling stock. Stew gently for fifteen minutes, and serve grated Parmesan cheese with it. Three- quarters of an hour is sufficient time to cook it. Pea Soup with Celery. — One-quarter pound each of onions and carrots, two ounces of celery, three-quarters of a pound of split peas, a little mint shred fine, one tablespoonful of coarse brown sugar, salt and pepper to taste, four quarts of water, or liquor in which a joint of meat has been boiled. Fry the vegetables for ten minutes in a little butter or dripping, previously cutting them up in small pieces ; pour the water on them, and when boiling add the peas. Let them simmer for nearly three hours, or until the peas are thoroughly done. Add the sugar, seasoning, and mint; boil for quarter of an hour, and serve. Pea Soup. — Boil split peas till they are in a thorough mash ; melt a little finely chopped suet well in a pan, frizzle in it a finely chopped onion✪ Pea Soup; mix this with the peas; add more warm water to make the soup ; then pepper, salt, and powdered sage ; let it simmer well for twenty minutes. Vermicelli Soup. — One and one-half pound of bacon, stuck with cloves; one-half ounce of butter worked up in flour; one small fowl, trussed for boiling ; two ounces of vermicelli, two quarts of white stock✪ Vermicelli Soup. Put the stock, bacon, butter and fowl into the stewpan, and stew for three-quarters of an hour. Take the vermicelli, add it to a little of the stock, and set it on the fire till it is quite tender. It should be cooked'two hours. When the soup is ready, take out the fowl and bacon, and put the bacon on a dish. Skim the soup as clean as possible ; pour it, with the vermicelli, over the fowl. Cut some bread thin, put in the soup, and serve.

AI-modernized reading of the original text

Oyster Soup. — Six dozen oysters, two quarts of white stock, onehalf pint of cream, two ounces of butter, and one and a half ounce of flour ; salt and pepper to taste. Scald the oysters in their own liquor ; take them out, beard them, and put them in a tureen. Take a pint of the stock, put in the beards and the liquor, which must be carefully strained, and simmer for half an hour. Take it off the fire, strain it again, and add the remainder of the stock with the seasoning. Bring it to a boil, add the thickening of butter and flour, simmer for five minutes, stir in the boiling cream, pour it over the oysters, and serve. This quantity of oysters will make soup for eight persons, or more if the oysters are large. This soup can be made less rich by using milk instead of cream. Oyster Soup (2). — Two quarts of good mutton broth, six dozen oysters, two ounces butter, one ounce flour. Beard the oysters, and scald them in their own liquor; then add it, well strained, to the broth ; thicken with the butter and flour, and simmer for quarter of an hour. Put in the oysters, stir well, but do not let it boil, and serve very hot. Macaroni Soup. — Three ounces of macaroni, a piece of butter the 412 THE hearthstone; or, life at home, size of a walnut, salt to taste, two quarts of clear stock. Throw the macaroni and butter into boiling water with a pinch of salt, and simmer for half an hour. When it is tender, drain and cut it into thin rings or lengths, and drop it into the boiling stock. Stew gently for fifteen minutes, and serve grated Parmesan cheese with it. Threequarters of an hour is sufficient time to cook it. Pea Soup with Celery. — One-quarter pound each of onions and carrots, two ounces of celery, three-quarters of a pound of split peas, a little mint shred fine, one tablespoonful of coarse brown sugar, salt and pepper to taste, four quarts of water, or liquor in which a joint of meat has been boiled. Fry the vegetables for ten minutes in a little butter or dripping, previously cutting them up in small pieces ; pour the water on them, and when boiling add the peas. Let them simmer for nearly three hours, or until the peas are thoroughly done. Add the sugar, seasoning, and mint; boil for quarter of an hour, and serve. Pea Soup. — Boil split peas till they are in a thorough mash ; melt a little finely chopped suet well in a pan, frizzle in it a finely chopped onion; mix this with the peas; add more warm water to make the soup ; then pepper, salt, and powdered sage ; let it simmer well for twenty minutes. Vermicelli Soup. — One and one-half pound of bacon, stuck with cloves; one-half ounce of butter worked up in flour; one small fowl, trussed for boiling ; two ounces of vermicelli, two quarts of white stock. Put the stock, bacon, butter and fowl into the stewpan, and stew for three-quarters of an hour. Take the vermicelli, add it to a little of the stock, and set it on the fire till it is quite tender. It should be cooked two hours. When the soup is ready, take out the fowl and bacon, and put the bacon on a dish. Skim the soup as clean as possible ; pour it, with the vermicelli, over the fowl. Cut some bread thin, put in the soup, and serve.

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Pea SoupOyster SoupOyster Soup (2)Macaroni SoupPea Soup with CeleryVermicelli SoupSoup

The hearthstone; or, Life at home