r, adding a tablespoonful
of catsup, Worcestershire, or other pungent sauce, and a glass of
Madeira or brown sherry.

CONSOMME SOUP.

Take good strong stock (see pages 27 and 30), remove all fat from the
surface, and for each quart of the stock allow the white and shell of
one egg and a tablespoonful of water, well whipped together. Pour this
mixture into a saucepan containing the stock; place it over the fire
and heat the contents gradually, stirring often to prevent the egg
from sticking to the bottom of the saucepan. Allow it to boil gently
until the stock looks perfectly clear under the egg, which will rise
and float upon the surface in the form of a thick white scum. Now
remove it and pour it into a folded towel laid in a colander set over
an earthen bowl, allowing it to run through without moving or
squeezing it. Season with more salt if needed, and quickly serve very
hot. This should be a clear amber color.

JULIENNE SOUP.

Cut carrots and turnips into quarter-inch pieces the shape of dice;
also celery into thin slices. Cover them with boiling water; add a
teaspoonful of salt, half a teaspoonful pepper, and cook until soft.
In another saucepan have two quarts of boiling stock (see pages 27 and
30), to which add the cooked vegetables, the water and more seasoning
if necessary. Serve hot.

In the spring and summer season use asparagus, peas and string
beans--all cut into small uniform thickness.

CREAM OF SPINACH.

Pick, wash and boil enough spinach to measure a pint, when cooked,
chopped and pounded into a soft paste. Put it into a stewpan with four
ounces of fresh butter, a little grated nutmeg, a teaspoonful of salt.
Cook and stir it about ten minutes. Add to this two quarts of strong
stock (see pages 27 and 30); let boil up, then rub it through a
strainer. Set it over the fire again, and, when on the point of
boiling, mix with it a tablespoonful of butter, and a teaspoonful of
granulated sugar.

CHICKEN CREAM SOUP.

An old chicken for soup is much the best. Cut it up into quarters, put
it into a soup kettle with half a pound of corned ham, and an onion;
add four quarts of cold water. Bring slowly to a gentle boil, and keep
this up until the liquid has diminished one-third, and the meat drops
from the bones; then add half a cup of rice. Season with salt, pepper
and a bunch of chopped parsley.

Cook slowly until the rice is tender, then the meat should be taken
out. Now stir in two cups of