he best part for soup--cold roast beef bones, and
beef steak, make very good soup. Boil the shank four or five hours in
water, enough to cover it. Half an hour before the soup is put on the
table, take up the meat, thicken the soup with scorched flour, mixed
with cold water, season it with salt, pepper, cloves, mace, a little
walnut, or tomato catsup improves it, put in sweet herbs or herb spirit
if you like. Some cooks boil onions in the soup, but as they are very
disagreeable to many persons, it is better to boil and serve them up in
a dish by themselves. Make force meat balls of part of the beef and
pork, season them with mace, cloves, pepper, and salt, and boil them in
the soup fifteen minutes.

67. _Chicken or Turkey Soup._

The liquor that a turkey or chicken is boiled in, makes a good soup. If
you do not like your soup fat, let the liquor remain till the day after
the poultry has been boiled in it, then skim off the fat, set it where
it will boil. If there was not any rice boiled with the meat, put in
half a tea cup full, when the liquor boils, or slice up a few potatoes
and put in--season it with salt and pepper, sweet herbs, and a little
celery boiled in it improves it. Toast bread or crackers, and put them
in the soup when you take it up.

68. _Oyster Soup._

Separate the oysters from the liquor, to each quart of the liquor, put a
pint of milk or water, set it on the fire with the oysters. Mix a
heaping table spoonful of flour with a little water, and stir it into
the liquor as soon as it boils. Season it with salt, pepper, and a
little walnut, or butternut vinegar, if you have it, if not, common
vinegar may be substituted. Put in a small lump of butter, and turn it
as soon as it boils up again on to buttered toast, cut into small
pieces.

69. _Pea Soup._

If you make your soup of dry peas, soak them over night, in a warm
place, using a quart of water to each quart of the peas. Early the next
morning boil them an hour. Boil with them a tea spoonful of saleratus,
eight or ten minutes, then take them out of the water they were soaking
in, put them into fresh water, with a pound of salt pork, and boil it
till the peas are soft, which will be in the course of three or four
hours. Green peas for soup require no soaking, and boiling only long
enough to have the pork get thoroughly cooked, which will be in the
course of an hour.

70. _Portable Soup._

Take beef or veal soup, and let it get perfectl