The Pattern cook-book

Having removed every particle of fat from the meat, cut off a pound of the lean and set it aside ; then cut the remainder into small pieces, cover with the water, heat slowly, and, when boiling, move back on the range where it will keep at the bubbling point for six hours. At the end of this time add all the seasoning, having the herbs tied in a muslin bag ; simmer one hour, remove from the fire, strain, and set away to cool. The next morning remove any fat that may have collected on the stock. Chop very fine the pound of meat that was reserved, and place it in the soup on the fire, beating the whites of eggs at the same time and adding them, with the shells, while the soup is yet cool. Heat slowly, and when bubbling set the soup back, tightly covered, and keep it at this degree of heat for one hour. Now add salt, if necessary, and strain through a napkin ; the soup is then ready to serve. AMBER SOUP (cOxNSOMME). This is served at almost all company dinners. It is a light soup and, therefore, a wise choice. Four pounds of the shin of beef, j Four pounds of knuckle of veal, or \ Three pounds of fowl. Four quarts of water. Two ounces of lean ham or bacon. Six cloves. Six pepper corns. One bouquet of herbs. One table-spoonful of salt. Three onions. One carrot. One turnip. Two stalks of celery. Two sprigs of parsley. Three eggs (whites and shells). One salt-spoonful of celery seed. One lemon (rind and juice). Two table-spoonfuls of tomato ketchup. Cut the meat and break the bones into small pieces, reserving one pound of the beef. Place the balance on the fire with the water, and simmer six hours. Add the vegetables and spices to cook the last two hours, having first fried the vegetables in hot fat; also brown the pound of beef set aside, and add it with the vegetables. socrps. When the soup has cooked six hours, strain it, and set away to cool. Next morning remove the fat that has formed and add tlie well beaten whites of the eggs and the shells, and also the celery seed, lemon, salt and pepper. Heat slowly to boiling, and cook ten minutes. Strain through the finest sieve, add more salt if necessary, and heat again before serving. This soup is more often served clear than otherwise, but many cooks add boiled rice, spaghetti, macaroni or pearl barley just before serving. Whatever is added in this line is cooked in a separate stew-pan, as the soup would be too much diminished in quantity if this thickening were boiled in it until done. JULIENNE SOUP. This soup is served with the vegetables in it. Two quarts of stock. * One pint of turnip. One pint of carrot. One pint of celery. One pint of fine shredded lettuce. One gill of sorrel. Four table-spoonfuls of butter. Cut the vegetables in slices or in fancy shapes with vegetable cutters, and put them in a frying-pan with the butter. Set the pan over a quick fire for a few minutes, tossing the vegetables about until they are covered with a thin glaze, and being careful they do not burn. Now draw the pan back on the range where the vegetables will cook slowly for twenty minutes, after which, draw them to one side of the pan, and press out as much of the butter as possible. Meantime place the lettuce in