and add to it the celery puree, season with a little cayenne pepper and
salt to taste. Add three-quarters of a cup of macaroni previously boiled
in water. As soon as it comes to a boil remove from the fire and add as
much boiling milk as will make it the proper consistency. Beat two egg
yolks with half a cup of cream and stir in quickly just before pouring
the soup into the tureen. Care must be taken to do this off the fire, as
celery soup is liable to curdle.

MOCK CLAM SOUP.

Soak a pint of marrowfat beans over night in water enough to cover them.
In the morning drain, and put them on the fire with a small onion and a
gallon of cold water, boil until tender and strain. Add to the stock a
little summer savory, two ounces of butter and a cup of cream or rich
milk, season with salt and pepper. When the soup comes to a boil, cut
two slices of toast into dice, and four hard-boiled eggs in slices, put
in the tureen and pour the soup over them and serve.

CORN AND TOMATO SOUP.

Grate the corn from six ears of sweet corn. Put the cobs into a quart
and a pint of water and cook until all the sweetness is extracted--about
half an hour. Remove the cobs and add a pint of tomatoes after they are
skinned and sliced, a small onion cut in slices, a French carrot cut in
dice, a quarter of a green pepper chopped fine, and the grated corn. Let
it cook slowly until all are tender. Stir in two good tablespoonfuls of
butter, salt and pepper to taste, pour into the tureen and serve.

SOUP CRECY.

Take three large carrots, wash and scrape and cut them into slices, put
them in a saucepan with half an onion, a stick of celery, and a bay
leaf, more than cover with boiling water and cook until tender. Remove
from the fire, take out the bay leaf and rub the vegetables through a
sieve with the water they were boiled in. Put back in the saucepan. Rub
a generous tablespoonful of butter with half a tablespoonful of flour,
and stir into the puree, add to it a cup and a half of boiling milk,
stir until thick, add pepper and salt to taste. Take from the fire, and
stir into it one egg yolk beaten with two tablespoonfuls of cream. Serve
at once.

CURRY SOUP.

Prepare for cooking two small white onions, two French carrots and half
a turnip cut in slices, and cook slowly in a pint of boiling water until
they fall to pieces, cook with them until tender a celeriac root,
remove from the other vegetables and put one side. Melt two ounces of
bu