as the soup boils up, skim it well
occasionally, season moderately with salt, and after about four hours'
gentle and continuous boiling, the soup will be ready for distribution.
It was the custom in families where I have lived as cook, to allow a
pint of this soup, served out with the pieces of meat in it, to as many
as the recipients' families numbered; and the soup was made for
distribution twice every week during winter.

No. 240. ANOTHER METHOD FOR MAKING ECONOMICAL SOUP.

In households where large joints of salt beef, or pork, are cooked
almost daily for the family, the liquor in which they have been boiled
should be saved, all grease removed therefrom, and put into the copper
with a plentiful supply of carrots, parsnips, celery, and onions, all
cut in small pieces, the whole boiled and well skimmed till the
vegetables are done; the soup is then to be thickened with either
oatmeal, peasemeal, or Indian corn meal, seasoned with pepper and ground
allspice, and stirred continuously until it boils up again; it must then
be skimmed, and the best pieces of meat selected from the stock-pot
should be kept in careful reserve, to be added to the soup, and allowed
to boil therein for half an hour longer.

No. 241. HOW TO MAKE FISH SOUP IN LARGE QUANTITIES FOR DISTRIBUTION TO
THE POOR.

This kind of soup, it will be easily understood, is applicable only on
the sea-coast, and wherever fish is to be had very cheap. Chop fine a
dozen onions, some thyme, and winter savory, and put these into a
copper, or some large pot, with about six gallons of water, one pound of
butter, pepper and salt enough to season; allow the whole to boil for
ten minutes, then thicken the broth with about four pounds of oatmeal,
peasemeal, or flour; stir the soup continuously until it boils, and then
throw in about fifteen pounds of fish cut up in one-pound size pieces,
and also some chopped parsley; boil all together until the fish is done,
and then serve out the soup to the recipients. All kinds of fish, except
sprats, herrings, and pilchards, are equally well adapted for making
fish soup, but codfish, cod's heads, skate, eels, etc., and all
glutinous fish, suit the purpose best.

INDEX.

Anchovy Sauce, 64

Antispasmodic Tea, 97

Apples, baked, 57

Apple Dumplings, baked, 53

Apple Pudding, 30

Apple-water Drink, 90

Arrow-root, how to prepare, 84

Arrow-root Pudding, 89

Bacon and Cabbages, boiled, 47

Bacon and Cabb