longer to have been cultivated. It is a cold food, and of
difficult digestion when eaten raw. As a preserved sweetmeat,
however, it is esteemed one of the most agreeable.

EGG SOUP.

128. INGREDIENTS.--A tablespoonful of flour, 4 eggs, 2 small blades of
finely-pounded mace, 2 quarts of stock No. 105.

_Mode_.--Beat up the flour smoothly in a teaspoonful of cold stock, and
put in the eggs; throw them into boiling stock, stirring all the time.
Simmer for 1/4 of an hour. Season and serve with a French roll in the
tureen, or fried sippets of bread.

_Time_. 1/2 an hour. _Average cost_,11d. per quart.

_Seasonable_ all the year.

_Sufficient_ for 8 persons.

SOUP A LA FLAMANDE (Flemish).

I.

129. INGREDIENTS.--1 turnip, 1 small carrot, 1/2 head of celery, 6 green
onions shred very fine, 1 lettuce cut small, chervil, 1/4 pint of
asparagus cut small, 1/4 pint of peas, 2 oz. butter, the yolks of 4
eggs, 1/2 pint of cream, salt to taste, 1 lump of sugar, 2 quarts of
stock No. 105.

_Mode_.--Put the vegetables in the butter to stew gently for an hour
with a teacupful of stock; then add the remainder of the stock, and
simmer for another hour. Now beat the yolks of the eggs well, mix with
the cream (previously boiled), and strain through a hair sieve. Take the
soup off the fire, put the eggs, &c. to it, and keep stirring it well.
Bring it to a boil, but do not leave off stirring, or the eggs will
curdle. Season with salt, and add the sugar.

_Time_.--24 hours. _Average cost_, 1s. 9d. per quart.

_Seasonable_ from May to August.

_Sufficient_ for 8 persons.

CHERVIL.--Although the roots of this plant are poisonous, its
leaves are tender, and are used in salads. In antiquity it made
a relishing dish, when prepared with oil, wine, and gravy. It is
a native of various parts of Europe; and the species cultivated
in the gardens of Paris, has beautifully frizzled leaves.

II.

130. INGREDIENTS.--5 onions, 5 heads of celery, 10 moderate-sized
potatoes, 3 oz. butter, 1/2 pint of water, 1/2 pint of cream, 2 quarts
of stock No. 105.

_Mode_.--Slice the onions, celery, and potatoes, and put them with the
butter and water into a stewpan, and simmer for an hour. Then fill up
the stewpan with stock, and boil gently till the potatoes are done,
which will be in about an hour. Rub all through a tammy, and add the
cream (previously boiled). Do not let it boil after the cream is put in.

_Tim