which the chestnuts are boiled can be used for the soup, when its sweetness is not objected to; or it may in part be added to it. Chestnuts, 1 lb. stewed from 3 to 1 hour. Soup, 2 quarts; seasoning of salt, mace, and cayenne: 1 to 3 minutes. Cream, pint (when used).

JERUSALEM ARTICHOKE, OR PALESTINE SOUP.

Wash and pare quickly some freshly-dug artichokes, and to preserve their colour, throw them into spring-water as they_are done, but do not let them remain in it after all are ready. Boil three pounds of them in water for ten minutes; lift them out, and slice them into three pints of boiling stock; when they have stewed gently in this from fifteen to twenty minutes, press them, with the soup, through a fine sieve, and put the whole into a clean saucepan with a pint and a half more of stock; add sufficient salt and cayenne to season it, skim it well, and after it has simmered two or three minutes, stir it to a pint of rich boiling cream. Serve it immediately.

Artichokes, 3 lbs. boiled in water: 10 minutes.

Veal stock,

3 pints: 15 to 20 minutes. Additional stock, 11⁄2 pint; little cayenne and salt: 2 to 3 minutes. Boiling cream, 1 pint.

Obs.-The palest veal stock, as for white soup, should be used for this; but for a family dinner, or where economy is a consideration, excellent mutton-broth, made the day before, and perfectly cleared from fat, will answer very well as a substitute milk, too, may in part take the place of cream, when this last is scarce the proportion of artichokes should then be increased a little.

;

Vegetable-marrow, when young, makes a superior soup even to this, which is a most excellent one. It should be well pared, trimmed, and sliced into a small quantity of boiling veal stock, or broth, and when perfectly tender, pressed through a fine sieve, and mixed with more stock, and some cream. In France, the marrow is stewed first in butter, with a large mild onion or two, also sliced; and afterwards in a quart or more of water, which is poured gradually to it; it is next passed through a tammy,* seasoned with pepper and salt, and mixed with a pint or two of milk, and a little cream.

COMMON CARROT SOUP.

The easiest way of making this soup is to boil some carrots very tender in water slightly salted; then to pound them.

* Derived from the French tamis, which means a sieve or strainer.

extremely fine, and to mix gradually with them boiling gravySoup (or bouillon) in the proportion of a quart to twelve ounces of the carrot. The soup should then be passed through a strainer, seasoned with salt and cayenne, and served very hot, with fried bread in a separate dish. If only the red outsides of the carrot be used, the colour of the soup will be very bright: they should be weighed after they are pounded. Turnip soup may also be made in the same manner.

Soup, 2 quarts; pounded carrot, 1 lb.; salt, cayenne: 5 minutes.

A FINER CARROT SOUP.

Scrape very clean, and cut away any blemishes from some highly-flavoured red carrots; wash, and wipe them dry. Cut them in quarter-inch slices. Put into a large stewpan three ounces of the best butter, and when it is melted, add two pounds of the sliced carrots, and let them stew gently for an hour without browning; pour to them then four pints and a half of brown gravy-soup, and when they have simmered from fifty minutes to an hour, they ought to be sufficiently tender. Press them through a sieve or strainer with the soup; add salt, and cayenne if required; boil the whole gently for five minutes, take off all the scum, and serve the soup as hot as possible. Send it to table with a dish of bread, cut in dice, and fried.

Butter 3 ozs.; carrots 2 lbs.: 1 hour. Soup 4 pints: 50 to 60 minutes. Salt, cayenne: 5 minutes.

Obs.-Three ounces of Scotch, or of pearl barley, soaked for one night, and stewed slowly the next day for an hour and a half, in a quart of broth, then mixed with common carrot soup, will make what is considered, by many persons, an excellent potage.

A fashionable variety of this soup is also made by diminishing a little the quantity of carrots, and adding to it three ounces of rice previously swelled in broth till tender.

COMMON TURNIP SOUP.

Wash and wipe the turnips, pare and weigh them; allow a pound and a half for every quart of soup. Cut them in slices about a quarter of an inch thick. Melt four ounces of butter in a clean stewpan, and put in the turnips before it begins to boil, stew them gently for three quarters of an hour, taking care that they shall not brown. Then have the proper quantity of soup ready boiling, pour it to them, and let them simmer in it for three quarters of an hour. Pulp the whole through a

coarse sieve or soup-strainer, put it again on the fire, keep it stirred until it has boiled three minutes, take off the scum, add salt and pepper, if required, and serve it very hot.

Turnips 3 lbs.; butter 4 ozs.: hour. Soup 2 quarts: 3 hour. Last time: 3 minutes.

A QUICKLY MADE TURNIP SOUP.

Pare and slice into three pints of veal or mutton stock, or of good broth, three pounds of young mild turnips; stew them gently from twenty-five to thirty minutes, or until they can be reduced quite to pulp; press the whole through a sieve, add to it another quart of stock, a seasoning of salt, white pepper, and one lump of sugar; simmer it a minute or two, skim and serve it. A large white onion, when the flavour is liked, may be sliced and stewed with the turnips. A little cream improves much the colour of this soup.

Turnips, 3 lbs.; soup, 5 pints: 25 to 30 minutes.

POTATO SOUP.

Mash to a smooth paste three pounds of good mealy potatoes, which have been steamed, or boiled very dry; mix with them by degrees, two quarts of boiling broth, pass the soup through a strainer, set it again on the fire, add pepper and salt, and let it boil five minutes. Take off entirely the black scum that will rise upon it, and serve it very hot with fried or toasted bread. Where the flavour is approved, two ounces of onions, minced and fried a light brown, may be added to the soup, and stewed in it for ten minutes before it is sent to table.

Potatoes, 3 lbs. ; broth, 2 quarts: 5 minutes. (With onions, 2 ozs. :) 10 minutes.

APPLE SOUP.

(Soupe à la Bourguignon.)

Clear the fat from five pints of good mutton-broth, bouillon, or shin of beef stock, and strain it through a fine sieve; add to it, when it boils, a pound and a half of good pudding apples, and stew them. down in it very softly, to a smooth pulp; press the whole through a strainer, add a small teaspoonful of powdered ginger, and plenty of pepper, simmer the soup for a couple of minutes, skim, and serve it very hot, accompanied by a dish of rice, boiled as for curries.

Broth, 5 pints; apples, 1 lb.: 25 to 40 minutes. Ginger, 1 teaspoonful; pepper, teaspoonful: 2 minutes.

PARSNEP SOUP.

Dissolve, over a gentle fire, four ounces and a half of good butter, in a wide stewpan or saucepan, and slice in directly two pounds of sweet tender parsneps; let them stew very softly until all are tender, then pour in gradually sufficient veal stock, or good broth to cover them, and boil the whole slowly from twenty minutes to half an hour; press it with a wooden spoon through a fine sieve, add as much stock as will make two quarts in all, season the soup with salt and white pepper, or cayenne, give it one boil, skim, and serve it very hot. Send pale fried sippets to table with it.

Butter, 4 ozs.; parsneps, 2 lbs.: hour, or more. Stock, 1 quart; 20 to 30 minutes; 1 full quart more of stock; pepper, salt: 1 minute.

Obs. We can particularly recommend this soup to those who like the peculiar flavour of the vegetable.

ANOTHER PARSNEP SOUP.

Slice into five pints of boiling veal stock or strong colourless broth, a couple of pounds of parsneps, and stew them as gently as possible from thirty minutes to an hour; when they are perfectly tender, press them through a sieve, strain the soup to them, season, boil, and serve it very hot. With the addition of cream, parsnep soup made by this receipt resembles in appearance the Palestine soup.

Veal stock or broth, 5 pints; parsneps, 2 lbs.: 30 to 60 minutes. Salt and cayenne: 2 minutes.

WESTERFIELD WHITE SOUP.

Break the bone of a knuckle of veal in one or two places, and put it on to stew, with three quarts of cold water to the five pounds of meat; when it has been quite cleared from scum, add to it an ounce and a half of salt, two ounces and a half of onions, twenty corns of white pepper, and two or three blades of mace, with a little cayenne pepper. When the soup is reduced one third by slow simmering, strain it off, and set it by till cold; then free it carefully from the fat and sediment, and heat it again in a very clean stewpan. Mix with it when it boils, a pint of thick cream smoothly blended with an ounce of good arrowroot, two ounces of very fresh vermicelli previously boiled tender in water slightly salted and well-drained from it, and an

ounce and a half of almonds blanched, and cut in strips ;* give it one minute's simmer, and serve it immediately, with a French roll in the tureen.

Veal, 5 lbs.; water, 3 quarts; salt, 11⁄2 oz.; onions, 21⁄2 ozs.; 20 corns white pepper; 2 large blades of mace: 5 hours or more. Cream, 1 pint; almonds, 11⁄2 oz.; vermicelli, 1 oz.: 1 minute. Little thickening, if needed.

Obs.-Cream should always be boiled for a few minutes before it is added to any soup. The yolks of two or three very fresh eggs beaten well, and mixed with half a pint of the boiling soup, may be stirred into the whole, after it is taken from the fire. Some persons put the eggs into the tureen, and add the soup to them by degrees; but this is not so well. If a superior white soup to this be wanted, put three quarts of water to seven pounds of veal, and half a pound of the lean part of a ham; or, instead of water, use very clear, weak veal broth. Grated Parmesan cheese should be handed round the table when white or maccaroni soup is served.

A RICHER WHITE SOUP.

Pound very fine indeed six ounces of sweet almonds, then add to them six ounces of the breasts of roasted chickens or par tridges, and three ounces of the whitest bread which has been soaked in a little veal broth, and squeezed very dry in a cloth. Beat these altogether to an extremely smooth paste; then pour to them boiling and by degrees, two quarts of rich veal stock; strain the soup through a fine hair sieve, set it again over the fire, add to it a pint of thick cream, and serve it, as soon as it is at the point of boiling, with a French roll in the tureen. When cream is very scarce, or not easily to be procured, this soup may be thickened sufficiently without it, by increasing the quantity of almonds to eight or ten ounces, and pouring to them, after they have been reduced to the finest paste, a pint of boiling stock, which must be again wrung from them through a coarse cloth with very strong pressure: the proportion of meat and bread also should then be nearly doubled. The stock should be well seasoned with mace and cayenne before it is added to the other ingredients.

* We have given this receipt without any variation from the original, as the soup made exactly by it was much approved by the guests of the hospitable, country gentleman, at whose elegant table it was served often for many years; but we would rather recommend that the almonds should be pounded, or merely blanched, cut in spikes, stuck into the crumb of a French roll, and put into the tureen, simply to give flavour to the soup.