peas. It is perhaps not generally
known that pea-pods, usually thrown away as useless, impart a most
delicious flavour to soup if boiled fast for two or three hours in a
large saucepan, strained, and the liquor added to the soup, stock, or
beef tea.

BEEF TEA AS A SOLID.

Soak the contents of a tin of Nelson's Beef Tea in a gill of water for
ten minutes. Add to this the third of an ounce packet of Nelson's
Gelatine, which has been soaked for two or three hours in half-a-pint of
cold water. Put the mixture in a stewpan, and stir until it reaches
boiling-point. Then put it into a mould which has been rinsed with cold
water. When thoroughly cold, this will turn out a most inviting and
extremely nutritious dish.

CLEAR VERMICELLI SOUP.

Boil two minced onions in a quart of the liquor in which a leg of mutton
has been boiled, skim well, and when the vegetables are tender strain
them out. Pass the soup through a napkin, boil up, skim thoroughly, and
when clear add the contents of a tin of Nelson's Extract of Meat,
stirring until dissolved.

Boil two ounces of vermicelli paste in a pint of water until tender.
Most shapes take about ten minutes. Take care that the water boils when
you throw in the paste, and that it continues to do so during all the
time of cooking, as that will keep the paste from sticking together.
When done, drain it in a strainer, put it in the tureen, and pour the
soup on to it.

SOUP JULIENNE.

Wash and scrape a large carrot, cut away all the yellow parts from the
middle, and slice the red outside of it an inch in length, and the
eighth of an inch thick. Take an equal quantity of turnip and three
small onions, cut in a similar manner. Put them in a stewpan with two
ounces of butter and a pinch of powdered sugar; stir over the fire until
a nice brown colour, then add a quart of water and a teaspoonful of
salt, and let all simmer together gently for two hours. When done skim
the fat off very carefully, and ten minutes before serving add the
contents of a tin of Nelson's Extract of Meat, and a cabbage-lettuce cut
in shreds and blanched for a minute in boiling water; simmer for five
minutes and the soup will be ready. Many cooks, to save time and
trouble, use the preserved vegetables, which are to be had in great
perfection at all good Italian warehouses.

BROWN RABBIT SOUP CLEAR.

Fry a quarter of a pound of onions a light brown; mince a turnip and
carrot and a little piece of celery; b