Cut up the celery and onions very small, boil them in t' e stock until quite tender, add the milk and the rice, and boil to- gether until quite a pulp, add pepper and salt and a little roux, strain through a fine hair sieve or metal strainer, and boil a few minutes, taking care it does not burn. Serve some small crou- tons of fried bread with it. 22, Tomato Soup —lIngredients—4 Ibs. of tomatoes, 2 onions, I carrot, 2 qts of stock or broth, pepper and salt, a little roux, 2 oz. of fresh butter. Cut up the onions and carrots, place them in a stewpan with the butter, and lightly fry them. Takethe seeds out of the tomatoes, then put them in the stewpan with the fried onions and carrot, add the stock, pepper and salt, and let them boil for one hour, occasionally stirring them : add alittle roux to thicken the soup, and strain through a fine hair sieve. Serve the soup very hot, and send to table with it some small pieces of fried bread, sprinkled with chopped parsley. 23. White Soup—lIngredients—6 oz. of sweet almonds, 6 0z. of the breast of roasted chicken, 3 oz. of white bread, some veal stock, 1 pt. of thick cream✪ White Soup. Pound six ounces of sweet almonds, six ounces of the breast of roasted chicken, and three oz. of white bread soaked in veal stock and squeezed dry. Beat all to a paste and pour over it two quarts of boiling veal stock, strain through a hair sieve, add one pint of thick cream, and serve as soon as it is on the point of boiling. 24. Apple Soup-—Ingredients—1z2 large fresh apples, 2 spoonfuls of sugar or syrup, % lb. of raisins or apples, 1 spoonful of potato meal✪ Apple Soup. Dry well twelve large fresh apples,cut them in quarters, and put them into a pan with boiling water. When the soup has a strong taste of apples, strain it through a hair sieve, and add more water, until there are about nine pints; add two good spoonfuls of sugar or syrup, half a pound of well-washed and picked raisins, or apples pared and cut in pieces, which must be boiled until soft. The soup is to be thickened with a good spoonful of potato-meal, dissolved in a little water. It is best cold. 25. Soup A La Dauphine—lIngredients— 6 pounds of lean beef, 4 carrots, 2 turnips, 4 onions, 1 head of celery, 4 oz. of lean ham, pepper and salt, a little soy, 2 bay leaves, a bunch of herbs, a few allspice, 2 blades of mace, 5 qts. of water✪ Soup A La Dauphine. af Sethe Soa ht es R 2 Gite tol aL ae ae ee J Ces 5G alae z 5 OR os oe te s t nk - - SOvrS. 19 Cut up the onions, carrots, turnips, and celery into small pieces, and lay in the bottom of a large stewpan ; cut up the six Ibs. of lean beef, and lay on the top of vegetables, sprinkle a little salt over it, and cook over the fire (taking care it does not burn) for two hours, add five quarts of water, and bring it toa boil ; take off the fat and scum, add alittle more cold water, and throw in two blades of mace, two bay leaves, a bunch of herbs, four ounces of lean ham cut up very fine,and a few allspice, color a light brown with a little soy, and simmer for five hours, and then strain through a fine cloth, and with a sheet of paper take off any floating fat ; boil again, and before serving throw in the soup some green taragon leaves, and a little chervil. 26. Julienne Soup—Ingredients—1 carrot, I turnip, I stick of celery, 3 parsnips, 2 or 3 cabbage leaves, butter, 1 lettuce, 1 handful of sorrel and chervil, stock, salt and pepper. Cut in very small slices a carrot, a turnip, a stick of celery, three parsnips, and two or three cabbage leaves, put them in a saucepan with butter and give them a nice color, shaking the saucepan to prevent them from sticking to the bottom,thcenadda lettuce and a handful of sorrel and chervil torn in small pieces, moisten these with stock and leave them on the fire for a few minutes, then boil up, add the whole of the stock and boil gently for three hours ; season with salt and pepper.

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Cut up the celery and onions very small, boil them in t' e stock until quite tender, add the milk and the rice, and boil together until quite a pulp, add pepper and salt and a little roux, strain through a fine hair sieve or metal strainer, and boil a few minutes, taking care it does not burn. Serve some small croutons of fried bread with it. 22. Tomato Soup—Ingredients—4 Ibs. of tomatoes, 2 onions, I carrot, 2 qts of stock or broth, pepper and salt, a little roux, 2 oz. of fresh butter. Cut up the onions and carrots, place them in a stewpan with the butter, and lightly fry them. Takethe seeds out of the tomatoes, then put them in the stewpan with the fried onions and carrot, add the stock, pepper and salt, and let them boil for one hour, occasionally stirring them : add alittle roux to thicken the soup, and strain through a fine hair sieve. Serve the soup very hot, and send to table with it some small pieces of fried bread, sprinkled with chopped parsley. 23. White Soup—Ingredients—6 oz. of sweet almonds, 6 0z. of the breast of roasted chicken, 3 oz. of white bread, some veal stock, 1 pt. of thick cream. Pound six ounces of sweet almonds, six ounces of the breast of roasted chicken, and three oz. of white bread soaked in veal stock and squeezed dry. Beat all to a paste and pour over it two quarts of boiling veal stock, strain through a hair sieve, add one pint of thick cream, and serve as soon as it is on the point of boiling. 24. Apple Soup—Ingredients—12 large fresh apples, 2 spoonfuls of sugar or syrup, % lb. of raisins or apples, 1 spoonful of potato meal. Dry well twelve large fresh apples,cut them in quarters, and put them into a pan with boiling water. When the soup has a strong taste of apples, strain it through a hair sieve, and add more water, until there are about nine pints; add two good spoonfuls of sugar or syrup, half a pound of well-washed and picked raisins, or apples pared and cut in pieces, which must be boiled until soft. The soup is to be thickened with a good spoonful of potato-meal, dissolved in a little water. It is best cold. 25. Soup A La Dauphine—Ingredients— 6 pounds of lean beef, 4 carrots, 2 turnips, 4 onions, 1 head of celery, 4 oz. of lean ham, pepper and salt, a little soy, 2 bay leaves, a bunch of herbs, a few allspice, 2 blades of mace, 5 qts. of water. af Sethe Soa ht es R 2 Gite tol aL ae ae ee J Ces 5G alae z 5 OR os oe te s t nk - - SOvrS. 19 Cut up the onions, carrots, turnips, and celery into small pieces, and lay in the bottom of a large stewpan ; cut up the six Ibs. of lean beef, and lay on the top of vegetables, sprinkle a little salt over it, and cook over the fire (taking care it does not burn) for two hours, add five quarts of water, and bring it toa boil ; take off the fat and scum, add alittle more cold water, and throw in two blades of mace, two bay leaves, a bunch of herbs, four ounces of lean ham cut up very fine,and a few allspice, color a light brown with a little soy, and simmer for five hours, and then strain through a fine cloth, and with a sheet of paper take off any floating fat ; boil again, and before serving throw in the soup some green taragon leaves, and a little chervil. 26. Julienne Soup—Ingredients—1 carrot, I turnip, I stick of celery, 3 parsnips, 2 or 3 cabbage leaves, butter, 1 lettuce, 1 handful of sorrel and chervil, stock, salt and pepper. Cut in very small slices a carrot, a turnip, a stick of celery, three parsnips, and two or three cabbage leaves, put them in a saucepan with butter and give them a nice color, shaking the saucepan to prevent them from sticking to the bottom,thcenadda lettuce and a handful of sorrel and chervil torn in small pieces, moisten these with stock and leave them on the fire for a few minutes, then boil up, add the whole of the stock and boil gently for three hours ; season with salt and pepper.

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