re it is done add half a cup of raisins stoned. Beat two egg
yolks with a heaping tablespoonful of sugar until white and creamy, then
stir into them about half a cup of sweet cider, remove the soup from the
fire, add a little of it to the eggs and cider, stir well, and mix all
together rapidly and serve at once. Two tablespoonfuls of good sherry
improves it.

ONION SOUP.

Melt two tablespoonfuls of butter in a spider, when it bubbles add four
large onions, washed, skinned and cut in slices, let them simmer without
browning about half an hour, then stir in a slightly heaping
tablespoonful of flour. When it thickens pour in gradually a pint and a
half of boiling milk, season with salt and pepper to taste, press
through a puree sieve, and return to the fire. While it is getting hot,
beat together two egg yolks and half a cup of cream, remove from the
stove and stir the eggs and cream into it rapidly, pour at once into the
tureen and serve.

SOUP OF GREEN PEAS.--No. 1.

Take from a pint of green peas two heaping tablespoonfuls and set aside.
Put the rest in a saucepan with half a white onion, in boiling water.
Cover tightly, letting them cook until quite tender, then mash through a
puree sieve with the water in which they were boiled and using a little
more to take out all that is good of the peas through the sieve. Put
back on the stove, rub a good heaping tablespoonful of butter with a
small tablespoonful of flour and add to the puree of peas. Have a
heaping tablespoonful of turnips and two of carrots cut into dice and
cooked in as little water as possible, and the two tablespoonfuls of
peas cooked until tender, add to the soup with half a teaspoonful of
sugar and pepper and salt to taste. Let all this cook together while
enough milk to make the soup the proper consistency is coming to a boil.
Mix together, add a teaspoonful of finely minced parsley, pour into the
tureen and serve.

SOUP OF GREEN PEAS.--No. 2.

Put one quart of green peas over the fire in three quarts of boiling
water with three French carrots, a small turnip cut into dice and a
small white onion chopped. Cover tightly and let the vegetables cook
until tender. Rub two ounces of butter with a small tablespoonful of
flour, add a little of the soup to this to thin it and then stir all
together, add an even tablespoonful of finely minced parsley, an even
teaspoonful of sugar, and salt and pepper to taste; let it come to a
boil and then serve.