A FRENCH SOUP.

TAKE some coarse beef, a knuckle of veal, and a fowl cut into quarters. Put these into a stew-pan, with a sufficient quantity of water; boil slowly, and skim well during boiling. Add six turnips, six carrots, six large onions, six leeks, three parsnips, a stick of celery, some parsley roots, sweet basil and burnet, one handful, lovage and chives, half a handful. Let this stock boil. gently for eight hours, then strain and let it stand till the next day, when the fat should be taken clean off. Take some chervil, turnips, celery, onions, endive, sorrel, cabbage-lettuce, and the leaves of white beet. Stew these very slowly in a little more than half a pint of the soup till they become quite tender; then add of these what portion you please to the quantity of soup that is required. Send up hot with a French roll or without it.

OBS.

THIS is a most excellent tasted soup, but the preparation is attended with a great deal of trouble, and perhaps the want of precision in the quantity of the ingredients may be objected to.

It may be generally observed of gravy soups, that they should be divested of fat, which can only be accomplished by preparing them over night, and suffering them to stand till the fat has become cold. So managed, the soup will become as clear as amber, and do the Cook some credit; nothing is so disagreeable as a muddy gravy soup.

A WHITE SOUP.

TAKE a knuckle of veal, two calfs feet, two anchovies, a slice of ham, two heads of celery, three onions, a few sweet herbs, a few peppercorns, and one ounce of sweet almonds blanched and beat fine. Stew all over a slow fire, with the required quantity of water, taking off the scum as it rises. Strain the liquor off, and, when put upon the fire next day to boil, add to it two ounces of vermicelli. Just before it is sent up, put in half a pint of cream, and give it a gentle boil.

OBS.

THIS SOUP is very restorative, and cannot but agree with constitutions that require a bland nourishment.

A MAIGRE ONION SOUP.

TAKE twelve large onions, two carrots, two heads of celery, and one turnip. Slice these ingredients very thin, and fry them in half a pound of butter till they become brown. Then add four quarts of boiling water, four anchovies,, four blades of mace, and a few pepper-corns. Two penny rolls of white bread. rolls of white bread. Boil all together till the bread is reduced to a pulp. Then strain through a hair sieve, and set it again upon the fire. Skim it well, and thicken with the yolks When sent up, add fried bread cut

of six eggs.

in the form of dice, or a French roll.

OBS...

THIS is a very good maigre soup, the ingre

dients being well defined.

A GREEN PEASE SOUP,

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TO a gallon of water, put a quart of full grown green pease, three onions, a head of celery, one carrot, half a turnip, a sprig of mint, a slice of lean ham, two or three anchovies, and a few pepper-corns. Boil till the ingredients become quite soft, and after being strained and pressed through a hair sieve, put the soup into a stew-pan, with some cucumber that has been previously fried. Add half a pound of butter rolled in flour and melted. Into the soup pour the butter and cucumber together. Add a little cabbage-lettuce sliced, and a pint of very young pease. Stew together till the soup become of a proper thickness,.. taking care to stir it very often. Serve up hot with a French roll. Some add a lump of sugar.

A WHITE DUNELM SOUP.

TAKE a large knuckle of veal, a fowl, or the scrag-end of a neck of mutton, a slice of lean ham, three anchovies, two heads of celery, one turnip,

a bunch of sweet herbs, five onions, and a few corns of white pepper. Put to these a gallon of soft water. Stew till of sufficient strengh, then run the soup through a hair sieve into an earthen vessel. When cold, take off the fat, and have ready the yolks of six hard eggs, a slice of fine white bread, steeped in a pint of milk poured boiling hot upon it. A quarter of a pound of sweet almonds beat very fine. Rub these through a sieve into the soup, then set it on a slow fire, and pour in half a pint of cream within a short time of sending up. Stir the soup till it become of a proper thickness. Put to it a French roll, or thin slices of bread, which must be heated in the soup before serving up.

OBS.

THIS Soup is rich, wholesome, and restorative.

TAKE twelve carrots, and after scraping them clean, rasp them to the core, which must not be used. Four heads of celery cut small, two large