).

154. INGREDIENTS.--4 eggs, 1/2 pint of cream, 2 oz. of fresh butter,
salt and pepper to taste, a little flour to thicken, 2 quarts of
bouillon, No. 105.

_Mode_.--Beat the eggs, put them into a stewpan, and add the cream,
butter, and seasoning; stir in as much flour as will bring it to the
consistency of dough; make it into balls, either round or egg-shaped,
and fry them in butter; put them in the tureen, and pour the boiling
bouillon over them.

_Time_.--1 hour. _Average cost_, 1s. 3d. per quart.

_Seasonable_ all the year.

_Sufficient_ for 8 persons.

_Note_.--This recipe was communicated to the Editress by an English
gentleman, who was present at the battle of Solferino, on June 24, 1859,
and who was requested by some of Victor Emmanuel's troops, on the day
before the battle, to partake of a portion of their _potage_. He
willingly enough consented, and found that these clever campaigners had
made a most palatable dish from very easily-procured materials. In
sending the recipe for insertion in this work, he has, however,
Anglicised, and somewhat, he thinks, improved it.

SPINACH SOUP (French Recipe).

155. INGREDIENTS.--As much spinach as, when boiled, will half fill a
vegetable-dish, 2 quarts of very clear medium stock, No. 105.

_Mode_.--Make the cooked spinach into balls the size of an egg, and slip
them into the soup-tureen. This is a very elegant soup, the green of the
spinach forming a pretty contrast to the brown gravy.

_Time_.--1 hour. _Average cost_,1s. per quart.

_Seasonable_ from October to June.

[Illustration: SPINACH.]

SPINACH.--This plant was unknown by the ancients, although it
was cultivated in the monastic gardens of the continent in the
middle of the 14th century. Some say, that it was originally
brought from Spain; but there is a wild species growing in
England, and cultivated in Lincolnshire, in preference to the
other. There are three varieties in use; the round-leaved, the
triangular-leaved, and Flanders spinach, known by its large
leaves. They all form a useful ingredient in soup; but the
leaves are sometimes boiled alone, mashed, and eaten as greens.

TAPIOCA SOUP.

156. INGREDIENTS.--5 oz. of tapioca, 2 quarts of stock No. 105 or 106.

_Mode_.--Put the tapioca into cold stock, and bring it gradually to a
boil. Simmer gently till tender, and serve.

_Time_.--Rather more than 1 hour. Average cost. 1s. or 6d. per quart.

_Seas