Put a young fowl, cut up as usual, into a small, ■well- tinned stew-pan, with two spoonfuls of rice, and two quarts of water ; liaving skimmed it, add some coriander seed and two pinches of poppy grains ; boil it gently for two hours ; add six or eight crayfish, and give it twent}' minutes' boiling ; then throw in a handful of borage leaves ; cover it, and take the pan from the fire to infuse for a quarter of an hour. In putting the fowl on, add tAvo spoonfuls of pearl barley, and when passed through a sieve, add two ounces of barley- suga✪ Chicken Broth for the Consumptiver (sugar boiled with an infusion of marsh-mallows) ; when this is dissolved, use it lukewarm and perfectly skimmed. Capons are prepared for broths and teas like chickens, but they are much more nutritious, and are more suitable for men than for women and children. I may add that I have known wondrous benefit to result from the use of this chicken broth.] 8, Julienne Soup. A carrot, turnips, onions, leeks, and celer}', accordmg to quantity required ; cut the carrots in thin slices ; cut them again across into small thin strips ; if the carrots are old, peel off only the parts that are red ; slice all your vegetables equally ; put three ounces of butter into a stew-pan ; when it is melted put in the onions, and fr}- for four minutes ; add the remainder of yottr vegetables, pass them quickly with a tablespoonful of powdered sugar, and keep continually tossing them so that they shall not catch. When they are beginning to look somewhat dry, add a quart of clarified consomme ; let it boil gently at the corner of the fire for twent}- mmutes, and be very careful to skim it well. A greasy Julienne is SOUPS. 81 destruction ; only, the vegetables must be lightly fried, or rather bro^\'ned, in the butter, else your soup will not be a Julienne at all. Some cooks add sorrel leaves and cabbage-lettuce, and a little picked chervil, cut small ; but to my mind these additions make a highly artistic soup a rude mess of pottage. Serve it — as indeed you should serve all souj)s and all warm dishes — as hot as ever you possibly can. The heat, Mrs. Cook, should be in the dishing-up and in the plates, not in the seasoning. 9. French Brown Soup (Brunoise). To clear broth (No. 2) add carrots and turnips, cut into dice, straws, or like small pears, etc., and first slightly fried and drained if young ; if old, blanched. Soak toasted sippets in a basin of broth, and put them into the tureen after the soup is dished, lest they crumble and spoil the clearness of the soup. This is essential whenever bread is used. Skim off the fat from the tureen and serve. You may cut leeks and celery✪ Julienne Soup in lozenges, the turnips and carrots m ribands, and Avith these^ cooked, you have a second kind of Julienne soup. If gravy-soup is not sufficiently clear, it may be imj^roved by the whites of two or three eggs, well whisked, being boiled up with it before it is strained a second time. This is one of the " secrets of the kitchen " Avith Avhich all experienced cooks should be familiar; if there be any impurities in the soup, they will gather in a kind of ragged ball about the whites of the eggs, and this ball you throw a^vay. 10. Autumn Soup. Cut, as for a Julienne (Xo. S), the white parts of four leeks, the same of two heads of celery, and a lettuce ; wash, G 82 THE TIIOBOUGH GOOD COOK. ✪ Autumn Soup

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Put a young fowl, cut up as usual, into a small, ■well- tinned stew-pan, with two spoonfuls of rice, and two quarts of water ; liaving skimmed it, add some coriander seed and two pinches of poppy grains ; boil it gently for two hours ; add six or eight crayfish, and give it twent}' minutes' boiling ; then throw in a handful of borage leaves ; cover it, and take the pan from the fire to infuse for a quarter of an hour. In putting the fowl on, add tAvo spoonfuls of pearl barley, and when passed through a sieve, add two ounces of barley- sugar (sugar boiled with an infusion of marsh-mallows) ; when this is dissolved, use it lukewarm and perfectly skimmed. Capons are prepared for broths and teas like chickens, but they are much more nutritious, and are more suitable for men than for women and children. I may add that I have known wondrous benefit to result from the use of this chicken broth.] 8, Julienne Soup. A carrot, turnips, onions, leeks, and celer}', accordmg to quantity required ; cut the carrots in thin slices ; cut them again across into small thin strips ; if the carrots are old, peel off only the parts that are red ; slice all your vegetables equally ; put three ounces of butter into a stew-pan ; when it is melted put in the onions, and fr}- for four minutes ; add the remainder of yottr vegetables, pass them quickly with a tablespoonful of powdered sugar, and keep continually tossing them so that they shall not catch. When they are beginning to look somewhat dry, add a quart of clarified consomme ; let it boil gently at the corner of the fire for twent}- mmutes, and be very careful to skim it well. A greasy Julienne is SOUPS. 81 destruction ; only, the vegetables must be lightly fried, or rather bro^\'ned, in the butter, else your soup will not be a Julienne at all. Some cooks add sorrel leaves and cabbage-lettuce, and a little picked chervil, cut small ; but to my mind these additions make a highly artistic soup a rude mess of pottage. Serve it — as indeed you should serve all souj)s and all warm dishes — as hot as ever you possibly can. The heat, Mrs. Cook, should be in the dishing-up and in the plates, not in the seasoning. 9. French Brown Soup (Brunoise). To clear broth (No. 2) add carrots and turnips, cut into dice, straws, or like small pears, etc., and first slightly fried and drained if young ; if old, blanched. Soak toasted sippets in a basin of broth, and put them into the tureen after the soup is dished, lest they crumble and spoil the clearness of the soup. This is essential whenever bread is used. Skim off the fat from the tureen and serve. You may cut leeks and celery in lozenges, the turnips and carrots m ribands, and Avith these^ cooked, you have a second kind of Julienne soup. If gravy-soup is not sufficiently clear, it may be imj^roved by the whites of two or three eggs, well whisked, being boiled up with it before it is strained a second time. This is one of the " secrets of the kitchen " Avith Avhich all experienced cooks should be familiar; if there be any impurities in the soup, they will gather in a kind of ragged ball about the whites of the eggs, and this ball you throw a^vay. 10. Autumn Soup. Cut, as for a Julienne (Xo. S), the white parts of four leeks, the same of two heads of celery, and a lettuce ; wash, G 82 THE TIIOBOUGH GOOD COOK.

The thorough good cook