celery, one carrot, one turnip, two
onions, and three or four blades of mace, and boil for three or four
hours. When properly boiled, strain it off, taking care to skim off all
the fat; then put into it two ounces of rice, well boiled, half a pint
of cream beaten up, and five or six yolks of eggs. When ready to serve,
pour the soup to the eggs backward and forward to prevent it from
curdling, and send it to table. You must boil the soup once after you
add the cream, and before you put it to the eggs. Three laurel leaves
put into it in summer and six in winter make a pleasant addition,
instead of sweet almonds.

_White Soup._ No. 5.

Make your stock with veal and chicken, and beat half a pound of almonds
in a mortar very fine, with the breast of a fowl. Put in some white
broth, and strain off. Stove it gently, and poach eight eggs, and lay in
your soup, with a French roll in the middle, filled with minced chicken
or veal, and serve very hot.

_White Soup._ No. 6.

Take a knuckle of veal; stew it with celery, herbs, slices of ham, and a
little cayenne and white pepper; season it to your taste. When it is
cleared off, add one pound of sweet almonds, a pint of cream, and the
yolks of eight eggs, boiled hard and finely bruised. Mix these all
together in your soup; let it just boil, and send it up hot. You may add
a French roll; let it be nicely browned.

The ingredients here mentioned will make four quarts.

_White Soup._ No. 7.

Stock from a boiled knuckle of veal, thickened with about two ounces of
sweet almonds, beaten to a paste, with a spoonful of water to prevent
their oiling; a large slice of dressed veal, and a piece of crumb of
bread, soaked in good milk, pounded and rubbed through a sieve; a bit of
fresh lemon-peel and a blade of mace in the finest powder. Boil all
together about half an hour, and stir in about a pint of cream without
boiling.

BROTHS.

_Broth for the Poor._

A good wholesome broth may be made at a very reasonable rate to feed the
poor in the country. The following quantities would furnish a good meal
for upwards of fifty persons.

Take twenty pounds of the very coarse parts of beef, five pounds of
whole rice, thirteen gallons of water; boil the meat in the water first,
and skim it very well; then put in the rice, some turnips, carrots,
leeks, celery, thyme, parsley, and a good quantity of potatoes; add a
good handful of salt, and boil them all together till tender.