Purde

of Onions.—Peel and slice half a pound and run cold water on them, then put them on in pepper, salt, and a pinch of sugar, let them boil soft, and pre through a fine wire sieve on to a with clean the plate. same Melt weight in of a pan flour, half then an add ounce the of puree butter of one black onions, along with one quart of white stock, stir, and hour, and let if Fish more it salt, boil seasoning Soup and, about just (White).—Melt fifteen before is wanted, minutes, serving, add skimming half a m little a a gill pan white it of one carefully cream. pepper ounce boil pick what thin of butter with one ounce of flour, add t^ree giUs of butter, the about milk, carefully, fillets let an it of inch and boil, a small let square, then it haddock boil add put gently two them or whiting pints for into ten of mmu^ minutes; cut the fish into soup, stock, pieces have.and stir the for or tablespoonful careful continue not to to stir break till the it fish, boils Season for five with a little moment grated being wine. made nutmeg, white pepper, and salt, and just at the of ClearFisli serving add a de ert-spoonful Soup with Quenelles.—Brown of chopped parsley. and a two sliced ounces carrot, of one butter sliced in onion, a stew-pan, one small then head put of m celery one and pepper-corns. cut into short lengths, four sprigs of parsley, 011c bay longer of leaf, with fish the and stock, cover a little put oflf thyme, till on well the browned, cover, let them let simmer then it boil add gently in two the quarts for pan an of ounces hour, and strain. When cold, skim off the butter, put gla ful on the soup in a clean pan, with the fillets of a fresh cold and haddock or whiting pounded in a mortar, along with the white and shell of one egg, stir with a switch till it side comes to the boil, let it simmer for about five minutes, young then remove it to the side, let it stand for ten minutes, and pour through a tamis. To make the quenelles, scrape down and pound in a mortar the fillets of a small fresh haddock or whiting, add to it one-third of its weight in butter, two-thirds in bread panada, one egg, a little grated nutmeg, white pepper and salt, mix thoroughly, and form into quenelles about the size of a gooseberry, on a board with flour sprinkled over it. the Poach them in boiling water for ten minutes, then drain and put them into the tureen, pour the boiling soup on them, and serve. Maigre.—Soak Soupe two pounds of haricot beans in cold water for twelve hours. Put them on to boil in one gallon of water with two parsnips, two beetbeef, roots, two onions, one carrot, and a few pepper-corns. cut Boil until the beans are soft, then add one tin of tomahold toes and a thick slice of toasted bread, and boil for of half an hour longer: Put all through a wire sieve, and cold return to the pan to get thoroughly hot before serving. for Wkite IVfaigre Soup.— Slice four onions and and boil for ten minutes, then drain and run plenty of cold When water on them, put them on with one gill of milk, let this them boil till soft, and pa through a wire sieve on to a given, clean plate melt one ounce of butter in a sauce-pan with one ounce; of flour, add one pint of milk, let it come beef to the boil, stirring constantly, then add two pints of and cold water, and continue stirring till it has boiled for fifteen minutes, carefully removing the scum as it rises, put in the pur^e of onions, a pinch of sugar, a little pepper, salt, and grated nutmeg, and stir till it comes to the boil again have half a pint of boiled green peas in the tureen, pour; the boiling soup on them, and serve. Instead of green peas boiled, a tablespoonful of chopped parsley may be added just before dishing or, instead of a vegetable garnish, small squares of; fried bread, served on a napkin, may be handed round with the soup. Mushroom Soup. 3 Pints.—Put on in an enamelled pan six ounces of white haricot beans, with a quart ana a half of cold water, one Spanish onion peeled and cut in small dice, a stalk of celery, half a teaspoonful of sugar, and a pinch of soda boil gently two hours and a half, adding a little more; cold water should the beans absorb too much. Have four ounces of flap mushrooms cut into small pieces, add to the soup, and continue boiling slowly one hour longer, then pa through a wire sieve, return to the pan, stir in a teaspoonful of red-currant jelly, let it boil up, take off the scum, and salt to taste. Serve with friea croQtons on a separate dish. Pigeon Soup.—Clean six young pigeons, remove the fillets from the breasts and lay them aside. Brown three ounces of butter with two of flour in a stew-pan, add the birds, each cut in two, also the giblets, brown these well on both sides, then add one carrot sliced, a few pieces of celery, two onions sliced, one bay-leaf, sprig of thyme, four kprigs of parsley, and a few pepper-corns, let all simmer together for half an add three quarts of good second stock, and let it slowly for two hours. Strain through a wire sieve, out the bones and vegetables, and pre through remains for thickening. Cut the fillets acro into scollops, fry them in a frying-pan with a little browning them nicely on both sides. Return soup to a clean pail, add the scollops, and let it boil a little, or till they are tender, removing any scum grease that may rise to the surface. Finish with one of ketchup, and, if liked, a gla of port Soup of any kind of game or rabbit may be in the same way. Fish. Stock.—Put on in cold water the skin,. bone, trimmings of fresh cod, haddock, and whiting, with bunch of parsley, an onion, a carrot, and a few white Let it simmer slowly for an hour, strain, put aside for use. This stock is not so good if kept than twenty-four hours. To Clarify Soup or Stock.—To each quart soup allow the white and shell of one egg, four of fresh raw meat finely minced, and a wine of cold water. Switch all together, add to the soup, put it on the fire, stir carefully till it boils, let it boil about twenty minutes. Draw it to the Chicken for a little, Soup and pour for through Invalids.—Have the tamis. a nice fowl or chicicen drawn and carefully cleaned. Put it on in a clean pan, with one teacupful of whole rice, and as much cold water as will cover it; let it come slowly to the boil, skimming it carefully; keep it boiling gently for about two hours, and just before taking it off Tea.—Take add a little salt. Beef one pound of the iuicy side of round, cut it into very small bits, and keep back the skin put it on in a clean stew-pan with a quart of cold water; and a little salt. When hot skim it clean and let it stand at the side of the fire, taking care that it never boils. Beef Tea. No. 2.—Take the same quantity of or more if required, remove the skin and fat, and it in very small bits, put it into a jelly-jar that will it easily, sprinkle a little salt over it, and tie a piece cloth over the jar; put it into a close stew-pan among water about two inches deep, and let it simmer six hours, adding a little boiling water occasionally, taking care not to allow it to boil into the jar. ready, pour through a gravy strainer. Of course method yields a very small quantity, but it is often in teaspoonfuls only, to very weak persons. Beef Tea., No. 3.—Take one pound of fresh from the juicy side of the round, remove the skin fat, if any, cut into small pieces, and mince it. Put it on in a clean enamelled stew-pan with one pint of cold water, let it stand for an hour with the cover on, then place it near the fire, so that it may come to the boil slowly, and remove the scum as it rises. Keep it simmering for about twenty-five minutes, add salt to taste, ana pour through a gravy strainer. Beef Tea., No. 4.—Put on, in one pint of cold water, one small carrot sliced, one onion cut in two, and one small piece of celery, let it simmer for forty minutes, add two sprigs of parsley, and allow it to simmer twenty minutes longer, then strain and set aside till quite cold. Proceed now exactly as in the foregoing recipe, using this pint of water with the flavour of the vegetables Beef Tea, in it instead No. of 5.—Take the simple one cold pound water. of fresh beef from the juicy side of the round, pare away the skin and fat, mince it finely, and put it into a basin with one pint of cold water. Have a basin with a projecting rim, and a sauce-pan just the size to allow said rim to rest on the edge of it, put the meat and water into the basin, then put the basin into the pan about one-third full of boiling water, put the cover of the pan on the basin, and let it cook for three hours, never for one moment allowing the contents of the basin to boil, while the water outside must be kept boiling slowly. Should the water dry up, more boiling water must be added. When ready, pour through a 'gravy strainer and salt to taste.