!^82 THJ!: HOUSEHOLD. 



slice of onion and one- third cf a cup of raw rice. Let it simmer slowly for 

 an hour. Add salt and pepper to taste. Just before serving add one cup of 

 rich milk, or cream if you have it, heated first in a separate dish. Servo 

 with grated Parmesan cheese. 



Macaroni Soup — Put into a stowpan of boiling water four ounces of 

 macaroni, one ounce of butter, and an onion stuck with five cloves. When 

 the macaroni has become quite tender, drain it very dry, and pour on it two 

 quarts of clear gravy soup. Let it simmer for ton minutes, taking care that 

 the macaroni does not burst or become a pulp; it will then be ready to serve 

 up. It should then be sent to the table with grated Parmesan cheese. 



Beef Soup—Three pounds beef, three onions, three quarts water, one- 

 half pint pearl barley. 13oil beef slowly about an hour and a half, then add 

 onions, sliced, and pearl barley (previously well Avashed and soaked half an 

 hour) ; then boil about an hour longer. More water may be added, suffi- 

 cient to have two quarts of soup when done. Season to taste with pepper. 



One Day .Soup. — Half a can of tomatoes, five or six cold boiled or baked 

 potatoes, half an onion, one stalk of celery or a few celery tops. Boil all to- 

 gether until the vegetables are very soft. Put through a colander, add pep- 

 per and salt, and a pinch of sugar. Just before serving pour in one cup of 

 hot.milk with a pinch of soda dissolved in it. Sift over the top a few very 

 dry bread crumbs. 



Mutton Soup. — Take the water that remains in the steamer after the 

 mutton is cooked; there should be about three quarts; add one-half cup 

 English split peas, nicely washed, one small onion, and cook gently three 

 hours, adding a little more water if it cooks away much. Before taking from 

 the fire add salt and pepper to taste. 



Poultry Soup. — Take the carcass and bones of any poultry, turkey par- 

 ticularly, and put in a kettle with jDlenty of water, and boil all the forenoon, 

 filling up with hot water if necessary, and at dinner time you will find to 

 your surprise a most savory soup; season with salt and pepper. 



Bean Soup. — Put one quart of beans to soak over night in lukewarm 

 water. Put over the fire next morning with one gallon cold water and about 

 two pounds salt pork. Boil slowly about three honi-s, add a little pepper. 

 It is better to shred into it a head of celery. Strain through a colander and 

 serve with slices of lemon to each guest. 



Julienne Soup—Put a piece of butter the size of an egg into a soup 

 kettle; stir it until melted; fry three onions and then put in three quarts of 

 good stock, salt, pepper, mace and celery seed, two chopped carrots, two 

 chopped turnips, a pint of dried peas that have been soaked in water over 

 night. Boil two hours. 



Cofia^li Soup — Boil a teacup of codfish in three pints of water for twenty 

 minutes; add three tablespoonfuls of Hour and a little hot water; boil up 

 once; add two pints of milk, let it boil; add three eggs. When served in a 

 tureen, add one poached egg for each person. 



Vegetable Soup. Take one turnip, one potato and one onion; let them 

 be sliced, and boiled in one quart of water for an hour; add as much salt 

 and parsley as is agreeable, and pour the whole on a slice of toasted bread. 



