The new practical housekeeping

of six eggs boiled hard ; mixing the almonds, whilst pounding, with a little of the soup, lest the former should grow oily ; pound them till they are a mere pulp, and keep adding to them, by degrees, a little soup until they are thoroughly mixed together. Let soup be cool while adding above and stir till perfectly smooth. Just before serving add gill thick cream. Or take a quart of jellied White Stock ; let heat and add to it water if needed, and a pint of cream made hot in custard kettle flavored with rind of a lemon. Add the almonds and a thickening of two tablespoons butter and three of flour, with a seasoning of salt and pepper and a little mace. Let cook twenty minutes, and serve. Apple Soup, — Peel, quarter and core about two pounds good cooking apples and stew gently in three quarts stock till tender; rub all through a puree sieve, add six cloves, white pepper, cayenne and ginger to taste, boil up once and serve. Or slice half dozen pared apples and cook till tender in a very little water adding teacup sugar and juice of one lemon; take off and let cool. Slice twelve apples and put into two quarts water with third of a pound each currants and seeded raisins and cook till soft, add cup sugar and strain through a cloth or puree sieve ; pour this over the cooked sliced apples, adding juice of another lemon, if wished, and serve when cold, with a piece of ice in each dish. Or With Dried Apples j to three quarts water add cup prunes or part raisins ; cook an hour, add cup dried apples, soaked if necessary, two tablespoons sago and a small stick cinnamon ; when apples are tender, in about an hour, add juice of one lemon, or slices of a pared lemon ; sweeten to taste and serve hot in winter or iced in summer. Corn-starch mav be used instead of the sago, adding it just before serving ; if too tnick add water till consistency of good cream. Can be made same with fresh apples, and is a delicious soup with either. Amber Soup. — Slice a medium-sized onion, carrot and half a white turnip and fry with some ham or salt pork, cut in dice, fifteen minutes ; put in soup kettle, add a bunch of sweet herbs and a gallon of any stock made without vegetables. Cook three-quarters of an hour, strain, clarify, reheat, add teaspoon Caramel, season to taste and serve. Asparagus Soup, — Boil a pint and a half split pease two hours, rub through sieve and add cap stock, stew half pint asparagus, cut small, in three quarts water with four young onions, a head of lettuce, shredded, and h ilf head cut celery till tender, then put all together, stew a few minutes, add half pint cream and little Spinach Coloring and serve. Green Pease may be used same way. Barley Soup. — Put into a pot two pounds shin of beef, quarter pound pearled barley, large bunch parsley, four onions, six potatoes, salt and pepper to taste and four quarts water. Simmer gently four hours, rub through sieve, boil up once and serve. For Cream of Barley Soup, put a cup pearled barley with an onion and small piece each of mace and cinnamon in three pints of chicken stock and cook slowly for four or five hours ; rub through a sieve and add one and a half pints of boiling cream or milk. •