M. FARMER.
Puree de Lentilles (French recipe).
Take 6 heads celery, 3 onions, 2 turnips, and 4 carrots; put them into a stewpan with 1 pound lentils, a slice of ham, 4 tablespoonfuls butter; set it upon a stove to stew slowly for an hour, then add 2 quarts stock; let it stew for two hours; strain the soup into a dish, rub vegetables through a sieve; put again in the stewpan with salt and pepper; let it simmer for quarter of an hour long er, and serve.
Chicken Soup.
Carcass roast chicken, 2 quarts cold water, 1 pound lean veal, 2 tablespoonfuls chopped bacon, 1 bay leaf, 1 slice onion, 1 stalk celery, 2 tablespoonfuls cornstarch, teaspoonfuls salt, teaspoonful pepper, , 1 tablespoonful flour, 2 tablespoonfuls butter, Yolks 2 eggs, 1 cupful cream.
Slice the best meat from fowl, leav ing only wings and carcass, with skin removed• from meat as well. Break bones, put them into the soup kettle with cold water and the un cooked neck and feet, scalded and cleaned. Cut veal in dice, dust with flour and pepper, and brown in fine ly chopped bacon; add 1 cupful hot water, simmer for a few minutes, cool, and pour into the soup kettle. C,00k slowly for one hour, then add bay leaf, onion, and celery; cook half an hour longer, strain, and cool. Mix together in a saucepan corn starch, salt, pepper, flour, and but ter. Add gradually 1 pint hot stock and cook until thickened, then add cupfuls hot stock, mix well and add yolks of eggs beaten and diluted with cream. Do not boil after egg is add ed, but keep hot until egg has thick ened. Serve in bouillon cups, with or without a spoonful of whipped cream on top of each„ Hullagatawny Soup.
3 quarts chicken stock, 4 onions, 1 ca;rot, 2 turnips, 6 stalks celery, 1 tablespoonful curry powder.
Chop the vegetables, add to the stock, and put them in a saucepan over a hot fire until it begins to boil, then set aside to simmer for twenty minutes. Add curry powder and flour. Mix well, boil three minutes, and strain. In serving, add some pieces of the white meat of the chicken chopped.
Soup a la Plamande (French recipe).
Take 2 quarts veal stock, put in 1 cupful cooked spinach and 1 cupful sorrel, and let it boil till tender; sea son with salt and while it is boiling, but about two minutes before serving stir into it a pint of cream previously naixed with the yolks of 2 eggs.
Barley Broth (Scotch recipe).
1 neck mutton, 3 carrots, 3 turnips, 2 onions, 1 celery head, 4 tablespoonfuls barley, 2 quarts water.
Soak the mutton in water an hour; cut off the scrag, and put it into a stewpot with 2 quarts water; as soon as it boils, skim it well; let it simmer for an hour and a half, then take the best end of the mutton, di vide in cutlets, trim off some of the fat, and add as many to the soup as you wish; skim the moment the fresh meat boils up, and every quarter of an hour after; then add the carrots, onions, turnips, celery, cut, but not too small; and barley previously washed in cold water. The broth should stew for three hours before serving; some chopped parsley may be added, and season to taste, Hutton Broth (Irish recipe).
21. pounds mutton, 1 quart water, 3 turnips, 3 carrots, 2 leeks or onions, 3 mutton chops, 1 head lettuce, 3 spoonfuls barley.
Boil the mutton with a little bar ley, slowly, for three or four hours; strain it off and remove the fat; add turnips, carrots, and leeks, cut fine; put them, with mutton chops, into the broth, and boil till tender; when nearly done, add some lettuce, pre viously blanched and drained; boil for ten minutes, season with salt, and serve. The vegetables should be quite thick in the broth, but cut very small.
Sheep's-Head Broth (Scotch recipe).
Take a cupful of barley, sheep's head and trotters, and, if the broth should be wanted stronger, a neck of mutton; put them into a pot with 2 quarts cold water; as soon as it comes to the boil, skim it well. Chop 2 carrots and 2 turnips small, sprig of parsley and 2 onions; before you add the roots, skim it again. Boil slowly till the head is tender; take the pot off the fire and stand it near, covered closely, for a quarter of an hour before serving. The head and trotters should be served separately with whole carrots and turnips.