ixsTun Tfoxs FOR COOKIX<;. 



soup is put on the table, take up the meat, thicken the soup with scorched 

 flour mixed with cold water, season it with salt, pepper, cloves, mac 

 little walnut or tomato ketchup improves it, put in sweet herbs or herl> 

 spirit if you like. Some cooks boil onions in the soup, but as they are 

 y disagreeable to many persons, it is better to boil and serve them up 

 in a dish l>y themselves. Make force meat balls of part of the beef and 

 pork, season them with mace, cloves, pepper and salt, and l.uil them in 

 the soup fifteen minutes. 



CHH KEN OR TURKEY SOUP. The liquor that a turkey or chicken is 

 boiled in makes a good soup. If you do not like your soup fat, let the 

 liquor remain till the day after the poultry has been boiled in it, then skim 

 off the fat, set it where it will boil. If there was not any rice boiled with 

 the meat, put in half a teacupful when the liquor boils, or slice up a few 

 potatoes and put in season it with salt and pepper, and sweet herl> 

 little celery boiled in it improves it. Toast bread or crackers, and put them 

 in the soup when you take it up. 



OYSTER SOUP. Separate the oysters from the liquor, to each quart of 

 1 iquor put a pint of milk or water, set it on the fire with the oysters. 

 Mix a heaping tablespoonful of flour with a little water, and stir it into 

 the liquor as soon as it boils. Season it with salt, pepper, and a little wal- 

 nut or butternut vinegar, if you have it, if not, common vinegar may be 

 substituted Put in a small lump of butter, and turn it as soon as it boils 

 a in on to lettered toast cut into small pieces. 



I'KA SOUP. If you make your soup of dry peas, soak them over ni^ht. 



in a warm place, using a quart of water to each quart of the peas. Karlv 



tin- next morning boil them an hour. Boil with them a teaspoonful of 



ratus eight or ten minutes, then take them out of the water th> 



\in.ir in, put them into fresh water, with a pound of salt pork, and lx.il 



it till the peas are soft, which will be in the course of three or four hours. 



n peas for soup require no soaking, and boiling only long enou^'i. 

 have tli.- pork L'et thoroughly cooked, which will be in the course of an 



OMI.I.KT. Beat the eggs to a froth, and to a dozen of eggs put three 



LC6S of finely minced boiled ham, beef, or veal ; if the latter meat is us.-d 



add a little salt. Melt a quarter of a pound of butter, mix a little of it 



with th- eggB it ^lioiild l>e just lukewarm. Set the remainder of 



liu tier MM the tire, in a frying or tin pan, when quite hot. turn in the eggs 



ten to a froth, stir them until they l.e^in to set. When In-own on the 



uiid.-r side, it U -ntlieient ly e.x-ked. The omelet should be cooked <>n a 



id in a pan small cn<>u-h to have the omelet an inch thick, 

 K 



