Miss Cameron's cookery book

Two quarts of stock, 1 carrot, 1 onion, a sprig each of tarragon and chervil, a sprig of parsley, salt and pepper to taste, J lb. gravy beef finely minced or 4 whites of eggs. Put the stock into a stewpan with the meat minced and freed from fat, or the whites of eggs, and the vegetables, whisk sharply over the fire until on the point of boiling, let it boil up for five minutes ; place the lid upon the saucepan, draw aside from the fire, and allow to stand ten minutes. Strain through a felt bag or coarse kitchen cloth (first pouring . a quart of boiling water through the cloth). If not quite clear, tirain a second time. Gravy beef to clear gives a richer flavour to the soup, but if not convenient the whites of eggs can be used. Consomme a la Royale. Clear soup served with savoury custard cut into fancy shapes. Soupe a la Portugaise. Clear soup served with strips of boiled leeks and prunes stewed in stock. Soupe a rimperatricB Clear soup served with tiny pieces of cooked chicken, cauliflower, and glacé cherries in it. Soupe a la Lurline. Clear soup served with strips of boiled cucumber skin, and baked almonds in it. \S Olear Mulligatawny Soup. Take 4 onions, 2 apples, 1 carrot, 2 shalots, 1 tables of curry powder, 1 tablespoonful curry paste, salt; 1 this together in 2 quarts stock for two hours, clarii whites of 3 eggs, strain, and put into tureen with pi chicken cut very small. White Stock. This is made in the same way as ordinary stock veal instead of beef. It can also be made from fc rabbit. Soupe a la Oantatrioe. Take 1 quart white stock and pour it into a sau when boiling, stir in 1 oz. crushed tapioca, or 2 desser fuls of fine Florador; simmer for ten minutes. Beat yolks of two eggs with 1 gill cream, add the stock gr to this, stirring all the time; salt to taste, pour tl back into the saucepan, and stir over the fire foi minutes. It must not boil, or it will curdle. Bonne Femme Soup. Wash and shred 2 small lettuces, 2 leaves sorrel, 4 tarragon, 2 sprigs chervil, and half a cucumber. Pu butter into a stewpan, and sweat the vegetables in 1 five minutes ; sprinkle over them a pinch of salt and Take 1 quart of white stock and put it into another sa bring it to the boil, then pour it into the stewpan w vegetables; let it all boil gently for ten minutes. I two eggs with 1 gill cream, and strain through a sie the soup ; stir till it thickens, taking care not to let Serve with fried dice of bread. Oyster Soup. Four dozen oysters, 4 oz. butter, and 2 oz. flour, white stock, a dust of nutmeg and cayenne, 1 teaspoonful anchovy sauce, \ pint of cream. Dissolve the butter in a saucepan over the fire; gradually stir in the stock, then the nutmeg, cayenne, and anchovy ; add the cream. Boil gently for fifteen minutes, carefully stirring it all the time. Cut the oysters into halves, and pour the hot soup over them in the tureen. Ourry Soup. Quarter lb. Carolina rice, 2 small onions, 1 apple, 1 tablespoonful curry powder, \ teaspocnful sugar, 1 oz. good dripping, 1 teaspoonful vinegar, \ teaspoonful salt, 3 pints cold water. Scald the onions and chop them finely, pare and chop the apple, melt the dripping in a saucepan, fry the onion and apple in it, draw the pan aside, wet the curry powder with a little cold water, put it and the rice and water into the saucepan, stir, put back on the range, and boil with the lid on about forty-five minutes, stirring occasionally. Portugal Soup. Divide two Portugal onions in half, cut them in slices, and fry in a saucepan with 2 spoonfuls of salad oil till they are a light brown ; add a teaspoonful of sweet red pepper, a little salt, and 1 quart of stock. Boil together for five uimntesa * aj1 ^ ^d small slices of any fish; boil for ten minutes, and serve with sippets of fried bread. Lentil Soup.