With Mackerel.—Clean, prepare, and cut in pieces about one inch and a half long, a mackerel weighing about one pound and a half; fry it with two ounces of butter till it turns rather brown, then cover with nearly a quart of water; add a few slices of carrot, same of turnip, a small onion, two or three stalks of parsley, salt, pepper, a clove of garlic, and a stalk of celery if handy; boil slowly for about an hour; mash gently through a colander, put what has passed through the colander back on the fire, add a little butter, give one more boil, turn into the soup dish over croutons, and serve.

With new Carrots.—Take small, young carrots, clean and wash them, then blanch them for about five minutes. Set them on the fire, cover with broth or consommé; boil gently till done, and serve.

Another.—With carrots and peas. Proceed as above till the carrots are half done, then add blanched green peas; finish the cooking, and serve.

Another.—Make as the above, but using one or two heads of cabbage-lettuce, blanched for two minutes, instead of green peas.

Fancy Potage.—Take twelve very small rolls; cut off one end and remove all the soft part of it; fill them with quenelles of chicken; replace the piece cut off as well as possible; place them in the soup-dish; pour boiling consommé or good broth over them; cover the dish for ten minutes, and serve warm.

With Vermicelli.—Drop the vermicelli in boiling water, and in which you have put a little salt; boil ten minutes, drain, drop again in cold water, drain again and put it in boiling broth; boil ten minutes; add salt to taste, and serve.

With Macaroni.—Proceed as for vermicelli in every particular, except that it takes twice as long to cook.

With Macaroni and Cheese.—Proceed as for the above, and when done, put grated cheese in the soup-dish, turn the macaroni over it, and serve.

With Italian Pastes.—No matter of what shape are the pastes, proceed as for vermicelli; the only difference is in the time of cooking, which depends on the size.

Consommé may be used instead of broth. If milk is used, sugar must be added.

With Macaroni à la Corinne.—Set two quarts of cold water on the fire, with an ounce of salt, and two ounces of butter; at the first boil, drop into it four ounces of macaroni; boil five minutes, and drain. Immediately drop the macaroni in boiling consommé, and boil gently till done. Drain it again and place a layer of it in the soup-dish, over the macaroni; place a thin layer of Parmesan cheese grated; then a layer of macédoine of vegetables; then again, a layer of macaroni, one of cheese, etc.; pour consommé to taste on the whole, and serve warm.

With Macaroni à la Médici (also called à la Napolitaine).—Proceed as for macaroni à la Corinne in every particular, with the exception that you put also in the soup-dish a layer of quenelles of chicken over that of macédoine of vegetables, and serve in the same way.

The quenelles are boiled till done, in broth in which you put a few sprigs of mignonette.

Another.—Add to the above about a gill of thick tomato-sauce, just before pouring the consommé over the macaroni, etc.

Macaroni à la Romulus.—Prepare eight ounces of macaroni as directed for macaroni à la Corinne; place a layer of it in the soup-dish; then over it a layer of quenelles of chicken; over the quenelles, a thin layer of grated Parmesan cheese; then a layer of thin slices of salt beef tongue, boiled and skimmed; over the latter a layer of sweetbreads boiled in broth and cut in thin slices also; and lastly a layer of thin slices of boiled flounders. Several layers of each of the above may be placed in the soup dish, in the same order; then boiling consommé is poured over the whole; the dish is covered, put in a warm place for ten minutes, and served.

Although this dish is a regular potage, and served as such, still many Italians make a meal of it.

With Macaroni à La Rossini.—Proceed as for macaroni à la Corinne above, with two exceptions: first, that you add a layer of quenelles of partridge; and second, that you use consommé of partridge.

With Macaroni à la St. Pierre.—Proceed also as for potage macaroni à la Corinne as far as placing a layer of macaroni in the soup-dish; then put over it a layer of boiled soft roe of fish; over which put a thin layer of grated Parmesan cheese; then a layer of quenelles of fish; another layer of macaroni; over it, a layer of boiled thin slices of salmon; macaroni again, etc. Pour boiling consommé over the whole, and serve.

Although bearing the name of Saint Pierre (St. Peter), the above dish has not been devised by the saint; but, like all the above, save that à la Corinne, it has been invented by monks.

With Nouilles.—Set broth on the fire in a saucepan, and at the first boiling take the nouilles from the water with a skimmer and put in the broth, stir occasionally and boil gently till done. The proportions are according to taste. The more broth used for a certain quantity of nouilles the thinner the soup will be, and vice versa. Salt to taste, and serve.

With Potatoes.—Cut about half a pint of potatoes with a vegetable spoon (it is understood half a pint when cut, the rest being used to make mashed potatoes), and blanch them for three minutes, drain and put them in boiling broth; boil gently till about half done, add then two or three tablespoonfuls of green peas; finish the cooking; and just before serving add a pinch of sugar, salt to taste, turn into the soup-dish, and serve with or without croutons.

With Quenelles.—Drop quenelles in broth; boil gently till done, and serve.

The proportion according to taste. Half a dozen quenelles for each person, and about half a pint of broth, make a good proportion.

With Rice.—Put boiled rice in the soup-dish, turn boiling broth over it, and serve warm.

With Turnips.—When clean, cut the turnips in slices, drop them in boiling water, add a little salt, boil for five minutes, and drain. Set them on the fire in a saucepan, cover them with milk, and boil gently till done. Mash them through a colander, put them back on the fire with milk, butter, a little sugar and salt; stir and boil gently a few minutes; then add a yolk of egg for two turnips, stir in also two or three tablespoonfuls of cream; stir, but do not boil; put some croutons in the soup-dish, turn the turnips over, and serve.

Purée of Split Peas.—The proportions vary according to taste; the more peas that are used with a certain quantity of broth, the thicker the potage will be, and vice versa.

Soak one pint of split peas in cold water over night and drain. Put them in a saucepan with a few slices of carrot, same of turnip, same of onion and salt. Cover with cold water, set on the fire and boil till done. Drain, and then mash through a colander. Put back on the fire with warm broth to taste—that is, to make the potage thin or thick, season with salt or pepper; boil gently for five minutes, stirring the while; turn into the soup-dish over croutons, and serve warm. It may be served without croutons.

Purée of Green Peas.—It is sometimes called à la Chantilly, or à la Française. Put cold water and a little salt on the fire, and at the first boiling throw the peas in; if they are very tender, leave them in only a few seconds; if large and rather hard, boil one or two minutes; drain, mash them through a colander, and finish as the above.

Purée of Dry Beans.—White and dry beans have several names, but no matter what kind, they are prepared alike. If you are not sure that the beans are new, soak them in cold water for about twenty-four hours, and drain. Cook, mash, and serve them the same as split peas.

Purée of Lentils.—Wash the lentils in cold water and proceed as for split peas for the rest.

Purée of Peas.—Proceed as for split peas.

With Lima Beans.—Proceed as with green peas.

With Potatoes.—Steam potatoes, then peel and mash them through a colander. Put them back on the fire with broth, butter, and salt to taste; stir, boil a few minutes, and serve with croutons. Water or milk may be used instead of broth.

With Pumpkins.—Peel, take away the seed and cut the pumpkin in small pieces; put them in a stewpan with water just enough to cover them, a little salt and white pepper, set on the fire and take off when cooked; throw away the water, mash and strain the pumpkin, put it back in the stewpan, cover with milk, add a little sugar, set it again on the fire, and take off at the first boiling; pour a little of it on croutons in the soup-dish, and keep covered in a warm place for ten minutes; then pour also the remainder in, and serve.

Another.—Prepare as above, throw the pieces in boiling water with a little salt for five minutes, mash and drain; put butter in a stewpan, set it on the fire; when melted put the pumpkin in, stir about five minutes; have ready in your soup-dish some slices of bread fried in butter, and dusted with sugar, pour on them some boiling milk, keep covered in a warm place two or three minutes; then turn the pumpkin on, at the same time mixing the whole gently, and serve.

With Squash.—It is made as with pumpkin.

With Asparagus.—Proceed as for green peas.

With Jerusalem Artichokes.—It is made like that of potatoes.

With Carrots.—When made with young carrots, it is called potage purée Crécy, or à la Crécy. Add broth to taste to a purée of carrots, turn into the soup-dish over croutons, and serve.

With colored Beans.—When made with colored beans, it is called à la Condé. Proceed as with beans.

The Prince of Condé devised this potage, and besides cooking the beans in broth, he used to put in one or two partridges also, to give, as he used to say, "a good taste to the beans."

With Cauliflowers.—Make a purée of cauliflowers, to which you add broth to taste, and serve with croutons.

With Chestnuts.—Add broth and croutons to a purée of chestnuts, and serve warm.

With Turnips.—It is made as with carrots.

With Wheat.—Cut ears of wheat when full, but not ripe, and put them away to dry. Shell the wheat; wash it in cold water, put it in a saucepan, cover it with broth and boil gently till done. Mash through a colander, put back on the fire with a little butter; add broth if too thick, stir now and then for about fifteen minutes; take from the fire, add two or three yolks of eggs beaten with a little cream and a pinch of sugar; mix them well with the rest, and serve warm.

With Sweet Corn.—Proceed as with wheat in every particular. It makes a healthy and excellent potage.

Water may be used instead of broth, but it is not as nutritive.

With Swallows' Nests, or Chinese Soup.—The nests are made a mucilaginous substance of, and built by the species of swallows called Hirundo esculenta; it would require several pages to describe them, together with their compound material, and would be out of place in a receipt book. Suffice it to say, that they sell for $100 a pound in London and Paris (gold of course), and the cheapest potage for one person costs about three dollars.

Soak about four ounces of it in cold water for ten hours, drain and clean. Put it in a saucepan, cover well with chicken-broth, place the saucepan in boiling water for about two hours, add salt to taste, and then drain again. Place the nests in the soup-dish, pour boiling consommé over them, and serve warm.

The Chinese are said to use very rich consommé of chicken to prepare them.

With Tomatoes and Rice.—Blanch half a dozen tomatoes, and skin them. Put them in a saucepan with a quart of broth, season with an onion sliced, three or four sprigs of parsley, one of thyme, half a dozen pepper-corns, a bay-leaf, two cloves, two cloves of garlic; salt and pepper. Boil gently till reduced to about two-thirds, then mash gently through a colander. It is understood by mashing gently, to mash so that all the liquid part shall pass through the colander, and the seeds and spices shall be retained in it and thrown away.

While the tomatoes are on the fire boiling, set four ounces of rice on the fire with cold water and salt, and boil it till tender. Drain the rice, put it in a saucepan with the tomato-juice after being mashed, set the saucepan on the fire, add one ounce of butter, a teaspoonful of sugar, both according to taste; to make the potage thin or thick, boil gently fifteen minutes, turn into the soup-dish, and serve warm.

The same may be done with canned tomatoes; in that case, set a can of tomatoes on the fire with the same seasonings, and proceed exactly as for the above in every other particular.

The same with Croutons.—Fry some croutons with a little butter, put them in the soup-dish; turn the potage, or rather the same mixture as above, over them; cover the soup-dish for two or three minutes, and serve.

With Tomatoes and Croutons only.—Fry the croutons and put them in the soup-dish; turn the tomatoes only over them, after being prepared as above; cover the soup-dish for two or three minutes, and serve.

Purée à la Reine.—Procure a rather old chicken and cut it in pieces as for fricassee; set it on the fire in a saucepan with about a quart of cold water, salt, and boil gently about one hour. Then add about four ounces of rice, washed in cold water, continue boiling until the chicken is overdone and tender. Take the pieces of chicken from the pan, scrape the flesh off the bones; cut the white flesh (the flesh that is on both sides of the breast-bone) in dice, and put it in the soup-dish; chop fine all the other flesh, and then mash it through a sieve or strainer, together with the rice. If it be rather too thick to mash through, moisten it with broth. A large iron spoon is the best utensil to mash through with. Then set the rice and flesh back on the fire in a saucepan with broth to taste, stir and add immediately from two to four ounces of butter, a gill of cream, or, if not handy, a gill of milk. Keep stirring on a slow fire for five or six minutes; salt to taste, turn into the soup-dish, and serve.

There is no danger of curdling if kept on a slow fire and not allowed to boil.

The same with Broth.—To make the potage richer, cook the chicken and rice in broth instead of water, and proceed as above for the rest.

The same with consommé.—The chicken and rice may also be cooked in consommé, and when mashed through the sieve, add consommé also instead of broth, and you have an exceedingly rich soup. This is excellent for persons having throat diseases; it is easily swallowed, and very nutritious.

The same à la Française.—The potage purée à la française is the same as that à la reine, with the addition of quenelles of chicken.

The same à la Princesse.—Add to that à la reine, the white flesh of a roasted chicken, cut in dice, and put in the soup-dish.

Purée of Game.—Proceed as for potage purée à la reine, with the exception that you use prairie-hen, instead of chicken.

SOUPS.

Maigre, or Vegetable Soup.—Proceed as for julienne in every particular, except that water is used instead of broth. Four ounces of butter may be used instead or two.

Beef and Mutton Soup.—Take three pounds of beef and two pounds of breast of mutton; put both pieces in a crockery kettle with four quarts of cold water, salt, and pepper, set on a slow fire; skim carefully, then add half a carrot, two turnips, two onions with one clove stuck in each, two stalks of celery, two leeks, one sprig of parsley, and one clove of garlic. Simmer four or five hours; dish the meat with carrots, turnips, and leeks around, to be served after the soup if you choose; strain the broth, skim the fat off, put back on the fire, give one boil; have croutons in the soup-dish, pour over them, and serve.

Mock Turtle.—Put two ounces of butter in a saucepan and set it on the fire, when melted, add a tablespoonful of flour, stir, and when turning brown, add three pints of broth (either beef-broth or broth made by boiling a calf's head, according to taste); boil five minutes then add a liquor glass of brandy or rum, from one to three glasses of Madeira, Port, or Sherry wine, about four ounces of calf's-head (the skin only) cut in dice, mushrooms or truffles, or both, also cut in dice; boil five minutes. While it is boiling, cut two hard-boiled eggs and half a lemon in dice and put them in the soup-dish; turn the broth over, and serve.

Made with beef broth it is certainly richer than when made with calf's-head broth, the latter is gelatinous but less nourishing than the former.

Mock Turtle with consommé.—Use consommé instead of broth, and you have as rich a soup as can be made.

Mock turtle is an English soup, very rich and very good.

Au Chasseur (Hunter's or Sportsman's Soup).—A potage au chasseur is always made with game, such as rabbit, prairie-hen, grouse, venison, wild turkey, wild pigeon, etc., but never with aquatic birds. It might be made with quail, but that bird is really too delicate to make soup with. A whole bird or animal is never used, but the bones and trimmings only. After having cut off the fleshy parts, the bones are cracked and used to make the potage.

Take the bones of two prairie-hens after having cut off the flesh on both sides of the breast-bone, also the legs; cut the bones in pieces about half an inch long and set them on the fire with half an ounce of butter, stir for two or three minutes, cover with broth, or game broth, and boil gently till well cooked, or about two hours.

Put in another pan, and set it on the fire at the same time as the above, half a head of cabbage, one carrot, one turnip, and one onion, all cut fine; about half a pound of lean salt pork; cover with cold water, and boil gently for about two hours also.

In case the water or broth should boil away, add a little more.

After having boiled both vegetables and bones about two hours, take off the salt pork from the pan in which the vegetables are, and turn what you have in the other pan over the vegetables, through a strainer; add some broth if it is too thick; boil ten minutes, and serve.

Proceed as above with the bones and trimmings of other birds.

Turtle or Terrapin.—Cut the turtle in dice, throw it in boiling water for two or three minutes, and drain; put it in a stewpan with onions and ham, also cut in dice; season with thyme, parsley, bay-leaf, salt, pepper, and a wine-glass of Madeira wine or of good brandy; wet with Espagnole sauce or with consommé, set on a good fire, boil about half an hour. Ten minutes before taking from the fire, chop the eggs of the turtle, after having boiled them, and put them in a stewpan; if the turtle has none, chop and use hard-boiled eggs instead. When done, throw away parsley, thyme, and bay-leaf, turn into bowls, add a little chopped chervil, and a quarter of a rind of lemon, also chopped; the latter is enough for six persons. Serve warm.

It may be strained before putting it in bowls, according to taste.

Turtle-steaks are prepared like beef-steaks.

With Rice and Milk.—Wash half a pound of rice in cold water. Set it on the fire with about one pint of milk, boil gently till done, filling with more milk, so as to keep the rice always covered. When cooked, add a little butter, milk according to taste, sugar or salt, or both, and serve. It will not take more than two quarts of milk.

The French name for the above is riz au lait.

With Okra.—Okra or gumbo is little known here; yet it is good in pickles, used like cucumbers. It is much used for soup in the Southern States and in the West Indies.

When green and tender, cut it very fine, cook it in broth, add a few tomatoes or tomato-sauce, according to taste; season with salt, pepper, and a pinch of sugar. When the tomatoes are cooked, serve warm.

If dry, make a potage like that of tapioca, to which you add a little tomato-sauce and pepper.

With Onions.—Put two ounces of butter in a saucepan, and when melted add a tablespoonful of flour, stir, and when turning rather yellow add also four or five onions sliced, stir till fried, when you add broth to taste (about one quart); boil gently about fifteen minutes; mash through a colander, put back on the fire; give one boil, salt and pepper to taste; turn into the soup-dish, in which you have some croutons, and serve.

More or less onions may be used, according to taste.

Ox-Tail.—Chop the ox-tail in pieces about one inch long, set them on the fire, with about one ounce of butter, stir till it turns rather brown, and turn the fat off. Then add broth to taste, boil slowly till the pieces of tail are well done; add salt, pepper, and when handy add also three or four tomatoes whole; boil gently about fifteen minutes longer, turn into the soup-dish, and serve meat and all.

Some add wine and liquor, the same as to the mock-turtle soup, but this is according to taste. The soup is excellent served without wine or liquor.

When no tomatoes are used, it is not necessary to boil fifteen minutes longer, serve as soon as done.

Simple.—Use water instead of broth; season with carrot, turnip, parsley, leek, onions, cloves, salt, and pepper. Serve as the above.

Ox-cheek.—An ox-cheek soup is made the same as an ox-tail soup. The broth is made with ox-cheek instead of with other parts of the beef, and the potage or soup made with the broth. A little wine—Madeira, Port, or Sherry—is sometimes added, as for mock-turtle.

Sheep's-tail.—Proceed as for ox-tail in every particular.

Sheep's-neck.—Made the same as ox-cheek soup.

Sorrel.—Put two ounces of butter in a saucepan, set it on the fire, and as soon as melted, put a good handful of sorrel in, stir for about one minute; then add a pint and a half of water, salt; boil two or three minutes; add again a little butter, give one boil and turn into the soup-dish in which you have croutons.

As soon as taken from the fire, two, three, or four yolks of eggs, beaten with a tablespoonful of water, may be added.

Broth may be used instead of water.

Oyster.—Put one quart of oysters with their liquor in a saucepan, with one pint of cold water, and set it on a good fire. Take from the fire at the first boil, and skim off the scum. Take the oysters from the pan with a skimmer and put them in the soup-dish. By keeping the soup-dish in a warm but not hot place, the oysters will not harden. Add to the juice in the saucepan a gill of white wine; give one boil, and take from the fire. Mix two ounces of butter with two tablespoonfuls of flour in a bowl; turn the juice and wine into the bowl also, and mix the whole well; put the mixture back in the saucepan, and set it on the fire, adding about half a dozen mushrooms, two or three stalks of parsley, and pepper to taste. Boil two minutes, turn over the oysters through a strainer, and serve.

The mushrooms may also be turned into the soup-dish.

Cabbage.—Put in a kettle with two quarts and a half of water a pound of salted pork, same of breast of mutton; also, if handy, the remains of a roasted piece; set on a slow fire; skim before it boils, and then boil for about an hour and a half; strain, to remove the small bones, if any; put back in the kettle broth and meat, also one middling-sized cabbage, which you must have previously thrown in boiling water and boiled ten minutes; add then two carrots, one turnip, two leeks, half a head of celery, one onion with a clove stuck in it, a little salt and pepper, and about half a pound of sausage (not smoked); then boil gently about two hours, strain the broth, pour it on croutons in the soup-dish, and serve.

The pork, mutton, and sausage, with the cabbage around, may be served on a dish after the soup at a family dinner, or kept for breakfast the next day.

Cauliflower.—Clean and cut in small pieces three middling-sized cauliflowers. Put in a stewpan two ounces of butter, and set it on a moderate fire; when hot put the cauliflowers in; stir now and then till it turns brown, then add a sprig of thyme, same of parsley, a bay-leaf, one onion with a clove stuck in it, salt, and white pepper; simmer gently till the whole is well cooked, throw away the onion, clove, thyme, and bay-leaf; mash well the cauliflowers, strain and put back on the fire with the broth; give one boil, pour on croutons, and serve.

Cheese.—Put four ounces of butter in a soup-kettle, with an onion chopped fine; set on a brisk fire, stir now and then till it has a yellow color, then sprinkle on it half a tablespoonful of flour, keep stirring till it turns brown; then add two quarts of water, salt, and pepper; boil about five minutes. Have prepared in the soup-dish the following: a thin layer of grated cheese, Gruyère or pine-apple cheese; on it a layer of thin slices of bread, then another of cheese, again another of bread, etc., three or four of each; strain, and pour the liquor in the kettle on the whole; keep in a warm place five minutes, and serve.

Milk.—Put a quart of milk in a tin saucepan and set it on the fire; when it begins to rise, sweeten it to taste; give one boil, pour on toasted bread, or on croutons, or on two ounces of boiled rice, and serve.

Yolks of eggs may be stirred in, just before turning the milk into the soup-dish, and when taken from the fire.

Maigre (called Soup aux Herbes, Herb-Broth, etc.).—Wash, drain, and chop fine a handful of sorrel, a dozen sprigs of chervil, and half a head of lettuce; put an ounce of butter in a stewpan, set it on a good fire; when melted, put the sorrel, chervil, and lettuce in, add salt and pepper, stir till the whole is cooked; then cover with lukewarm water; boil three minutes, beat well three yolks of eggs with a tablespoonful of water, take from the fire and put the eggs in while stirring; pour immediately on croutons, and serve.

With Leeks.—Clean six leeks; cut them in pieces about half an inch long, then fry them with a little butter till turning rather yellow; add then about a pint and a half of water, boil gently till the leeks are perfectly cooked, salt to taste, and it is ready for use.

This broth may be taken warm or cold.

It is a demulcent, and at the same time the most refreshing drink that can be taken.

With Clams.—Wash and clean the clams well. Then put them in a saucepan with half a pint of water (say one quart of clams), set on the fire, and at the first boil, take off and drain. Put the pan back on the fire with two ounces of butter in it; when melted, fry a chopped onion in the butter, add then the liquor drained, a pint of water, salt, pepper, parsley chopped fine, and the clams; boil two minutes, add also a little butter, and when melted and mixed, turn over some croutons in the soup-dish, and serve warm.

With Muscles.—Proceed as for clams in every particular.

Allemande, or German Soup.—Soak four ounces of pearl-barley in tepid water for eight or ten hours, and strain. Put it in a saucepan with one quart of broth, a piece of leek, one of celery, and boil gently about one hour and a half. While it is boiling, mix well together in a bowl one tablespoonful of flour and half a gill of broth, which turn into the saucepan, also grated nutmeg and sugar to taste; boil ten minutes longer, and serve.

Another, called à la Maria Theresa.—Proceed as for the above, except that you mix in a bowl six yolks of eggs with half a gill of broth, and no flour; and finish as in the preceding.

Another way.—Instead of using pearl-barley, use flour that you have dried in a bakepan till it turns yellow.

Indian, or Curry.—Put in a saucepan one ounce of butter and set it on the fire; when melted, fry in it two large onions, one carrot, and half a turnip, all sliced; also one leek, a stalk of celery, and four of parsley, all cut fine. When the whole is fried, cover with about one quart of broth, season with two cloves, a bay-leaf, half a teaspoonful of cayenne pepper, same of pimento, two stalks of thyme; boil gently about one hour and a quarter, and drain. Put the liquor back in the saucepan and add four ounces of boiled rice, a little saffron to color, simmer about fifteen minutes longer, and serve.

This soup is good and healthy for southern countries, but is too highly spiced for this climate.

Polish, or Barscz.—Peel and clean fifteen or twenty red beets, split them in two or four lengthwise, and put them in an earthen vessel with a pail of water and about a pound of rye bread; cover the vessel as air-tight as possible, and set it in a warm place (about 80 degrees Fahr.) for about eight days. After that time the liquor is rather sour, then drain.

Put in a saucepan four pounds of lean beef, one pound of smoked pork, half a pound of ham, four onions, two leeks, and about four quarts of the liquor made as above. Simmer till the whole is done; skim off the scum that may gather on the surface, and then strain.

Roast till half done, three chickens, or one chicken and one rabbit, or one chicken and one duck; put them on the fire in a saucepan with the liquor strained from the beef, pork, etc., as described above. Boil gently about half an hour, strain the liquor again. Then cut the beef, smoked pork, and ham, in small dice, put the whole in the soup-dish, with the strained liquor, and serve warm, as soup.

The chicken, or chicken and rabbit, or chicken and duck, are generally served separately, with some of the beets used to make the liquor, and with the addition of mushrooms, parsley, celery, onions, and sausages, raw or cooked, according to taste; and salt, pepper, and spices, according to taste also.

The poorer classes make this soup with water instead of beet-juice, and very often with mutton instead of beef; but proceed as described above in every other particular.

Russian, or Uka.—The uka is made in Russia with sterlets. It may be made here with the sturgeon of the lakes, or with salmon or trout.

Cut the fish in pieces about two inches long, and put them in salt water for one hour, and drain. Cut in small pieces two roots of parsley and two of celery, throw them into boiling water five minutes and drain them. Then fry them with a little butter till they turn yellow, when add a gill of broth, and boil gently till it becomes rather thick. Put the pieces of fish in also, add salt and pepper, to taste, cover the whole with fish-broth, boil gently till the fish is cooked, and serve warm.

Some caviare may be added just before serving.

Another, or Tstchy.—Put four pounds of beef in a soup-kettle (the poorer classes always use mutton), with a chicken or a duck, half a pound of smoked pork, same of smoked sausages, four carrots, four cloves, twelve pepper-corns, salt, two leeks, two onions, four stalks of parsley, and one of celery; cover the whole with fish-broth, and set on a good fire. Skim off the scum carefully, and boil gently till the whole is done. As soon as either the chicken or duck, etc., is done, take it from the kettle. When the whole is cooked, drain.

Put the liquor back in the kettle with a middling-sized head of cabbage cut in four, or about the same quantity of sour-krout, slices of carrots and onions, pearl-barley, semoule, or gruel; simmer about three hours, and it is done.

It is served in two ways: first, all the meat and vegetables are cut in small pieces and served with the broth as soup; second, the broth is served with the vegetables cut up, and the meat is served after and separately, as a relevé.

Nothing is thrown away but the pepper-corns and cloves.

Spanish, or Olla Podrida.—Put four ounces of lean and fat salt pork into a saucepan and set it on a good fire; when partly fried, add half a pound of beef, same of mutton, same of veal (occasionally a chicken or partridge is added also), and four ounces of ham. Just cover the whole with cold water, and skim carefully as soon as the scum comes on the surface. When skimmed, add a gill of dry peas, previously soaked in water for an hour, half a small head of cabbage, pimento to taste, one carrot, one turnip, two leeks, three or four stalks of celery, same of parsley, two of thyme, two cloves, two onions, two cloves of garlic, ten pepper-corns, and some mace; fill up with water so that the whole is just covered, and simmer for about five hours.

In case the water should simmer away too much, add a little more.

When done, dish the pork, beef, mutton, veal, ham, and chicken. Put the peas, cabbage, carrots, turnips, leeks, celery, and onions on another dish.

Strain the liquor, pour it on croutons in the soup-dish, and serve the three dishes at the same time.

The Spanish peasantry and the lower classes in cities, serve the whole in the same dish, and generally omit the beef and veal. The better class serve the soup first, and then the meat and vegetables afterward.

Another.—Chop very fine two onions, one cucumber peeled and seeded, a little pimento, two cloves of garlic, four sprigs of parsley, same of chervil, and mix the whole in a bowl with the juice of four tomatoes, and to which add two or three tablespoonfuls of bread-crumbs. Then season with oil, vinegar, salt, pepper, mustard, and water to taste, and serve.

The Spanish call it a cool and refreshing soup.

SAUCES.

Most sauces must be stirred continually while on the fire, and especially white sauces, such as Béchamel, Béchamel with cream or cream sauce, and white sauce.

It is necessary to stir all sauces now and then, to prevent the forming of a kind of skin on the surface.

The onions, shallots, garlics, and vinegar, used in sharp sauces, may be prepared as described for piquante sauce.

Sauces can always be made to suit the taste. A thousand can be made as well as a hundred, by merely adding or subtracting one or more of the compounds, or by proceeding differently. An idea of what can be done in that line can be formed by reading our directions for Supreme Sauce.

HOW TO MAKE A SAUCE THICKER WHEN IT IS TOO THIN, AND THINNER WHEN TOO THICK.

Take two fresh eggs, break them gently, and separate the white part from the yolk; be careful to have the yolk free from any white (there is in every yolk a little white spot, which you cannot detach without using a fork, knife, or spoon); mix well the two yolks with two or three tablespoonfuls of the sauce that is too thin, and a piece of butter the size of a pigeon's egg; then take the sauce from the fire, pour the mixture in it, little by little, stirring all the time; when the whole is in, put back on the fire for three or four minutes, but do not allow it to boil; take away and use. When too thick, add broth.

Allemande.—Chop fine and fry in butter four or five mushrooms; then add a little flour, and four or five tablespoonfuls of broth; reduce it to a sauce; put a piece of butter the size of an egg in it, also a sprig of white parsley chopped fine, one of thyme, a clove, a bay-leaf, a clove of garlic, a little nutmeg grated fine, the juice of a quarter of a lemon, and three well-beaten yolks of eggs, boil two or three minutes, and use. If found too thick, add a little broth.

Anchovy Butter.—Strain essence of anchovy through a fine sieve, and knead it with fresh butter, or salt butter that you have kneaded in cold water previously, and it is ready for use.

Anchovy Sauce.—Use butter without salt; if salty, work it in cold water. Set three ounces of butter in a saucepan on the fire, and melt it slowly; then add about two teaspoonfuls of essence of anchovy; stir a few seconds, and it is done. More anchovy may be used if liked. It is served in a boat.

Apple.—Peel, quarter, and core four or six apples, and set them on the fire in a small saucepan, with two tablespoonfuls of water; stir now and then till done; when done, mash through a fine colander; add a little sugar, and it is ready for use.

If found too thin, keep on the fire for some time. If too thick, add a little water.

Cranberry.—Put a quart of cranberries in a saucepan and set it on a rather slow fire; stir occasionally till done; mash gently through a fine colander, or through a strainer; add a little sugar, and use.

Currant.—Proceed as for a cranberry-sauce in every particular, except that it must be mashed through a strainer or through a towel.

Peach.—Stone about a quart of peaches, and proceed as for apple-sauce for the rest.

Raspberry.—Made the same as currant-sauce.

The five sauces above are served with roasted game.

Béchamel.—Mix cold, and well together, in a tin saucepan, two ounces of butter and a tablespoonful of flour; then add a pint of milk, and set on the fire; stir continually, and when turning rather thick, take off; beat a yolk of egg in a cup with a teaspoonful of water; turn it into the sauce, and mix well again; salt and white pepper to taste, and it is ready for use.

Blonde.—Proceed exactly as for white sauce, using broth instead of water.

Bread.—Take the soft part of half a ten-cent loaf of bread; break it in pieces, which put in a saucepan with a quart of good fresh milk, six pepper-corns chopped fine, and a little salt; set on the fire and boil five or six minutes, stirring the while; take off, mash through a strainer or a sieve, and it is ready for use.

A bread-sauce is really a very poor sauce. Its insipidity is concealed by the great amount of pepper that it contains.

Brown Butter, or Beurre Noir.—This is butter set on the fire in a frying-pan and left till it turns perfectly brown, then a few sprigs of parsley are dropped in it, fried half a minute, and it is ready for use.

It is sometimes used with vinegar, but in that case it is described in the receipts.

Caper.—Mix well together, cold, in a small saucepan, two ounces of butter and a tablespoonful of flour; then add a pint of broth, set on the fire, stir, and when thickening, add capers to taste, whole or chopped; give another boil, take from the fire, add salt, the yolk of an egg beaten with a teaspoonful of water, mix and serve.

Celery.—Proceed as for a caper-sauce in every particular except that you add three or four stalks of celery chopped fine, and then boil ten or twelve minutes, and strain it before using.

Colbert.—Set half a pint of meat gravy on the fire, in a small saucepan with half a dozen mushrooms and one or two truffles chopped fine (the latter, if handy), boil gently five minutes, add one ounce of butter, stir, and when the butter is melted and mixed with the rest, it is ready for use.

Coulis of Fish, or Fish Gravy, is one and the same thing.

Boil hard four eggs, and put the yolks in a mortar. Take a pike weighing about two pounds, clean, prepare, and broil it as directed; split it open, take all the bones and skin off, put the flesh in the mortar with the yolks, and pound the whole, and knead it with a little butter. Place a little butter, of the size of a walnut, in a stewpan, and set it on a good fire; when melted, fry in it till of a golden color, two carrots and two onions cut in slices; after that add also a piece of bay-leaf, two sprigs of parsley, one of thyme, a little isinglass, the eggs and fish, and cover with water; simmer gently about one hour and a half, and strain.

If found too thin after it is strained, set it back on the fire, add a little more isinglass, and simmer fifteen minutes longer.

Coulis of Veal.—Place in a stewpan about one pound of veal, fillet or knuckle, with four ounces of bacon, not smoked, and cut fine; also a carrot cut fine, a little pepper, and grated nutmeg; set on a slow fire, cover well; half an hour after augment the fire, and as soon as you see the meat sticking to the pan, subdue it, leave it so ten minutes, then take from the fire, put the bacon, veal, and carrot on a dish; put butter about the size of an egg in the pan; when melted, sprinkle in it a teaspoonful of flour, stir with a wooden spoon, then put the meat back into it. Cover with warm broth and set on a slow fire for about two hours; take off, throw in it a few drops of cold water, skim off the fat, strain, and use.

Cream.—A cream-sauce is a Béchamel made with cream instead of milk.

It is often called à la crème, its French name.

Cucumber.—Proceed as for caper-sauce, using pickled cucumbers, chopped fine, instead of capers.

Egg.—Proceed as for caper-sauce in every particular, except that you use two hard-boiled eggs, chopped fine, instead of capers.

Diplomat.—Make a cream-sauce with one pint of cream. When made, put in it nearly half a pound of lobster butter, stir, and when the whole is well mixed, add also about a tablespoonful of essence of anchovy and mix again; pepper to taste, and use.

It is a rich sauce, used with boiled fish and baked or roasted meat.

Espagnole.—This sauce is very seldom made in the kitchen of a family, except of a large and wealthy family, being a rather expensive one. In the kitchen of a family, gravy or even broth is used in its stead; but, when preparing an extra dinner, it should be made, and a little of it used in all the brown sauces, either for meat, fish, or vegetables.

Spread about half a pound of butter in the bottom of a stewpan, lay in it lean ham and veal, partridge, wild rabbit, pheasant, or fowl of any kind, about four ounces of each, a small carrot cut in dice, one onion with a clove stuck in it, half a turnip, and a sprig of thyme; cover the pan and set it on the fire; let it simmer till reduced to a jelly, then mix in it two tablespoonfuls of flour, a wine-glass of white wine, cover with broth, add salt, pepper, a clove of garlic, a sprig of parsley, one clove, a bay-leaf, and two mushrooms cut in pieces; simmer from three to four hours, skim off the scum as soon as it comes on the surface; when done, take it from the fire, throw a few drops of cold water in, and skim off the fat, then strain and use.

It will keep for some time if kept air-tight in a pot or bottle, and in a cool, dry place.

Essence of Spinage, or Spinach.—Soak in water, drain, dry, and pound well two or three handfuls of spinach, put them in a coarse towel and press the juice out, put it in a pan on a moderate fire, and when nearly boiling, take it off, strain, and add to it a little fine-crushed sugar, stir a little, and bottle when cold; it may be kept for months; use it where directed.

Sauce for every kind of Fish, boiled, baked, or roasted.—Boil hard two eggs, take the yolks and pound them well, and place them in a bowl. Have boiling water on the fire, and put in it cives, burnet, chervil, tarragon, and parsley, four or five sprigs of each; boil five minutes, take off, drain and pound them well, then strain them on the eggs, add two tablespoonfuls of cider vinegar, two of French mustard, salt, pepper, and four tablespoonfuls of sweet-oil, which you pour in, little by little, at the same time mixing the whole well with a boxwood spoon, and it is ready for use.

Fines Herbes.—Chop very fine a small handful of parsley, shallots, and chives; and proceed as for making a caper-sauce, except that you use the chopped spices instead of capers.

Génoise.—Put two ounces of butter in a small saucepan, set it on the fire, and when melted, mix in it a tablespoonful of flour; stir for one minute, add one-fourth of a carrot, sliced, stir now and then, and when nearly fried, add also a pint of broth, half a pint of claret wine, a small onion, and a clove of garlic, chopped; two cloves, a bay-leaf, two stalks of parsley, one of thyme, salt, and pepper; boil gently about one hour and forty minutes, and strain. If it boils away, add a little broth. Put it back on the fire with about half an ounce of butter, boil gently for about ten minutes, and it is ready for use.

This sauce is excellent with any kind of boiled fish, but especially with trout, pike, and pickerel.

A trout served with a génoise sauce is considered a recherché dish.

Hollandaise.—Set one ounce of butter on the fire in a saucepan, and when melted, add half a tablespoonful of flour, stir, and when turning rather yellow, add half a pint of broth, stir for one minute; add also four sprigs of parsley and four mushrooms chopped fine (one truffle sliced, if handy, would be excellent), a liquor-glass of Madeira, Port, or Sherry wine; boil gently ten minutes, stirring the while, and serve.

Indian.—This sauce may be used with fish, in summer and in southern places.

Have a stewpan on a moderate fire, with two ounces of butter in it; when melted, add a teaspoonful of pimento, salt, a pinch of saffron, and one of grated nutmeg, also one and a half tablespoonfuls of flour—the latter you sprinkle in, little by little, stirring the while; cover with broth, boil twelve minutes and strain; afterward add two ounces of butter, stir a little, and use.

Italian.—Tie together two sprigs of parsley, one of thyme, and a bay-leaf; put them in a stewpan with two or three mushrooms cut fine, one shallot, a small onion with a clove stuck in it, a piece of butter the size of a walnut, and half a pint of white wine; set on a gentle fire, and reduce it half; then add about one tablespoonful of olive-oil and half a pint of broth, simmer forty minutes, strain, and use.

Lobster.—Chop very fine or pound some of the flesh of a boiled lobster. Take a white or blonde sauce, and instead of taking it from the fire when done, turn the chopped flesh into it with a little piece of butter; stir, give one boil, and it is ready for use.

Craw-fish, prawn, shrimp, and crab sauces are made the same as lobster sauce.

Madeira.—Mix cold in a saucepan two ounces of butter with a tablespoonful of flour, set on the fire and stir till it turns rather brown; when add nearly a pint of gravy, stir till it is becoming thick; then add half a pint of Madeira wine, little by little, stirring the while, give one boil only, salt to taste, and then strain and use.

Champagne sauce is made in the same way, except that it must be poured in faster and used immediately.

All wine sauces may be made in the same way. We mean wine sauces for meat or fish.

Maître d'Hotel.—This sauce is sometimes called butter maître d'hotel. Mix and knead well together in a bowl, two ounces of butter, a tablespoonful of chopped parsley and the juice of a half lemon; salt to taste and use.

Pepper, grated nutmeg, and chopped chives, may be added if liked. Using vinegar instead of lemon-juice makes an inferior sauce.

Mayonnaise.—In warm weather it is necessary to put the bowl on ice while making it. Put one or two yolks of fresh eggs in a bowl with a small pinch of salt; commence stirring with a box-wood spoon, or, what is still better, a stone or marble pestle. Stir without interruption, always in the same way and describing a circle. It is more easily done if the bowl is held steady. After having stirred about half a minute, commence pouring the oil in, drop by drop, and as soon as you see that it is thickening pretty well, add also a few drops of vinegar and same of lemon-juice; then continue with the oil in the same way. Every time that it becomes too thick, add a little vinegar, but continue stirring. You put as much oil as you please; two bottles of oil might be used and it would still be thick. Spread it on chicken salad, etc.

Tartar.—Chop some capers and shallots very fine, mix them well with a mayonnaise when made, and you have a Tartar sauce.

Mushroom.—Proceed exactly as for caper-sauce, using chopped mushrooms instead of capers.

Piquante.—Take a small saucepan and set it on the fire with two ounces of butter in it, and when melted add a small onion chopped; stir, and when nearly fried add a tablespoonful of flour, stir, and when turning rather brown, add half a pint of broth, salt, pepper, a pickled cucumber chopped, four stalks of parsley, also chopped, and mustard; boil gently about ten minutes, add a teaspoonful of vinegar; give one boil, and serve.

Another way.—Set the chopped onion on the fire with one gill of vinegar, and boil gently till the vinegar is entirely absorbed, or boiled away. Make the same sauce as above in another pan, omitting the onion and vinegar, and when done mix the two together, and it is ready for use.

Another.—Add three shallots, chopped fine, to the chopped onion, and proceed as above for the rest.

Parisienne.—Make a bunch of seasonings with six sprigs of parsley, one of thyme, a bay-leaf, and two cloves; put it in a saucepan with half a pint of chopped truffles, and about a pint of white wine; set on the fire and boil gently till about half reduced, strain, put back on the fire, turn into it, little by little, stirring the while, nearly a pint of gravy or consommé; continue stirring now and then till it begins to turn rather thick, add pepper to taste, strain, and use with fish and game.

Poivrade.—Put a piece of butter the size of an egg in a stewpan, and set it on the fire; when melted, sprinkle in it, little by little, about a tablespoonful of flour, stirring the while; when of a proper thickness, and of a brownish color, take from the fire, add a tablespoonful of vinegar, a wine-glass of claret wine, a glass of broth, a shallot cut in two, a middling-sized onion, also cut in two, with a clove stuck in each piece, a sprig of thyme, one of parsley, a bay-leaf, a clove of garlic, a little salt, and two pepper-corns; boil about twenty minutes, strain and use.

The vinegar, shallot, and onion may be boiled separately as for a piquante sauce.

Polonaise.—Put four ounces of butter in a saucepan on the fire, and when melted add two or three tablespoonfuls of the soft part of bread, bruised in a coarse towel; stir for about one minute, salt to taste, and use.

Like the Parisienne, it is used with game.

Poulette.—Set a stewpan on the fire with a piece of butter the size of an egg in it; when melted, sprinkle in it a tablespoonful of flour, stirring the while; pour gently in it also, and little by little, a glass of warm water, and a wine-glass of white wine, or broth instead of both, salt, pepper, a sprig of parsley, one of thyme, a bay-leaf, a chopped shallot, a little nutmeg, four small white onions, and two or three mushrooms (the latter cut fine and fried in butter before using them); simmer till the whole is well cooked, strain and use.

In case it should be found too light, add when done, and before taking from the fire, two or three yolks of eggs, and the juice of a lemon.

Princesse.—Make a cream-sauce with one pint of cream and set it on a moderate fire; immediately turn into it, stirring the while, about half a pint of reduced, good meat gravy; when thoroughly mixed, add two or three ounces of butter, stir for a couple of minutes longer, strain and use immediately.

It is a very rich sauce, used with boiled fish and roasted or baked meat.

Provençale.—Chop fine two or three mushrooms, and two shallots; put the whole in a stewpan with a clove of garlic, and two tablespoonfuls of olive-oil; set on a moderate fire, and leave till half fried; then sprinkle in it half a teaspoonful of flour, stirring the while; add also half a pint of white wine, and as much broth, and two small onions, two sprigs of parsley, one of thyme, half a bay-leaf, salt, and pepper; simmer about half an hour, take from the fire, and a few minutes after skim off the fat; take out the garlic, onions, parsley, thyme, and bay-leaf, and it is then ready for immediate use.

Ravigote.—Chop fine, and in equal proportion, two tablespoonfuls of chervil, tarragon, and pepper-grass, also, in equal proportion, one teaspoonful of burnet and table celery; place the whole in a stewpan with salt and pepper, cover with broth, set on the fire, and boil twenty minutes; after which take from the fire, and strain. Mix two ounces of butter with flour enough to make a paste, put it with the sauce on the fire, add a tablespoonful of cider vinegar; simmer till of a proper thickness, and use.

Robert.—Put about four ounces of butter in a stewpan, set it on a moderate fire; when melted, sprinkle in it about a tablespoonful of flour, stirring the while; when of a brownish color, add three small onions chopped fine, salt, and pepper; stir, and leave on the fire till the whole is turning brown, then add a glass of broth, boil about thirty minutes, and strain; mix well in a cup one teaspoonful of vinegar, one of sugar, and one of mustard, which mix again with the sauce, and it is ready to be used.

Rémolade.—Chop very fine a small handful of chervil, tarragon, and burnet, in equal proportion, and put them in a saucer or boat; add salt, pepper, nutmeg grated, and mustard, to taste; also one or two hard-boiled eggs cut in dice; mix the whole gently and well; then add the vinegar, and lastly the oil. The two latter ones are put in little by little, stirring gently the while. Serve as it is.

Another.—Proceed as for the above, except that you chop fine with the chervil, etc., some parsley, shallot, and garlic; the five spices in equal proportion.

When finished, add also a pinch of sugar.

Roux.—Set a small saucepan on a moderate fire, with two ounces of butter in it; sprinkle into it, when melted, a tablespoonful of flour; stir, and when turning brown, use.

Shallot.—Chop the shallots, and proceed as for caper-sauce, using them instead of capers.

Soubise.—Put about half a pint of good meat gravy in a saucepan; set it on the fire, and when boiling add half a gill of Madeira wine; when well mixed, add also two or three tablespoonfuls of purée of white onions, salt, and pepper; boil five minutes, stirring now and then, and it is made.

A soubise is an excellent sauce for baked or boiled fish, also for roasted meat.

Supreme.—This sauce is made in several ways. We will give here the three principal ones: