it
should be well dissolved. Beat up the yolks of the eggs, add to them the
boiling cream; stir these quickly in the soup, and serve immediately. Do
not let the soup boil, or the eggs will curdle.

_Time_.--40 minutes. _Average cost_, 1s. 6d. per quart.

_Seasonable_ all the year.

_Sufficient_ for 8 persons.

_Note_.--This is a soup, the principal ingredients of which, sago and
eggs, have always been deemed very beneficial to the chest and throat.
In various quantities, and in different preparations, these have been
partaken of by the principal singers of the day, including the
celebrated Swedish Nightingale, Jenny Lind, and, as they have always
avowed, with considerable advantage to the voice, in singing.

CARROT SOUP.

I.

120. INGREDIENTS.--4 quarts of liquor in which a leg of mutton or beef
has been boiled, a few beef-bones, 6 large carrots, 2 large onions, 1
turnip; seasoning of salt and pepper to taste; cayenne.

_Mode_.--Put the liquor, bones, onions, turnip, pepper, and salt, into a
stewpan, and simmer for 3 hours. Scrape and cut the carrots thin, strain
the soup on them, and stew them till soft enough to pulp through a hair
sieve or coarse cloth; then boil the pulp with the soup, which should be
of the consistency of pea-soup. Add cayenne. Pulp only the red part of
the carrot, and make this soup the day before it is wanted.

_Time_.--4-1/2 hours. _Average cost_ per quart, 1-1/2d.

_Seasonable_ from October to March.

_Sufficient_ for 10 persons.

II.

121. INGREDIENTS.--2 lbs. of carrots, 3 oz. of butter, seasoning to
taste of salt and cayenne, 2 quarts of stock or gravy soup.

_Mode_.--Scrape and cut out all specks from the carrots, wash, and wipe
them dry, and then reduce them into quarter-inch slices. Put the butter
into a large stewpan, and when it is melted, add 2 lbs. of the sliced
carrots, and let them stew gently for an hour without browning. Add to
them the soup, and allow them to simmer till tender,--say for nearly an
hour. Press them through a strainer with the soup, and add salt and
cayenne if required. Boil the whole gently for 5 minutes, skim well, and
serve as hot as possible.

_Time_.--1-1/4 hour. _Average cost_ per quart, 1s. 1d.

[Illustration: TAZZA AND CARROT LEAVES.]

THE CARROT.--There is a wild carrot which grows in England; but
it is white and small, and not much esteemed. The garden carrot
in general use, was introduced in the reign of Queen Elizab