Place a saucepan, with butter and fine-chopped onion, over the fire; cook five minutes; add bay leaf, pep pers, ham, and flour; stir and cook two minutes; add the tomatoes; stir and cook five minutes; add salt, stock, and tabasco; cook ten minutes, then press the soup through a sieve and serve with toasted bread cut into dice.
Soup A la Rene (French recipe).
1 fowl, Small knuckle veal, 4 quarts cold water, 1 tablespoonful salt, 2 leeks, 2 onions, 3 sprigs parsley, 2 blades mace, 4 tablespoonfuls butter, 1 pint cream, Yolks 4 eggs.
Place in a soup kettle the foivi, cut up knuckle of veal, and cold water; as soon as it boils, add salt, leeks, onions, parsley, and mace; cover and boil slowly; when the chicken ls done, take it out, remove the meat, chop the bones, return them with the skin to the soup kettle and boil half an hour longer. Strain through a sieve, remove the fat, return ei quarts soup to the kettle and place it over the fire; melt butter in a saucepan, add flour, stir until the flour has absorbed all the butter; pour ln slowly 1 pint stock, and stir until smooth; then add it to the soup; boil fifteen min utes; mix the yolks of 4 eggs with 1 pint cream; season to taste with salt; draw the soup kettle to side of stove; add a little of the soup to the cream and yolks; mix well; then pour it into the soup; place the fine cut chicken meat from the breast in tureen, pour the soup over, and serve.
Vegetable Mutton Soup.
1 turnip, 1 carrot, 1 onion, 2 tablespoonfuls butter, cupful chopped celery, quarts mutton broth.
One hour before serving, cut the vegetables into slices, put in saucepan with butter and celery. Stir over the fire six minutes, then add the mutton broth, cover and cook till done, sea son to taste and serve.
Potato Cream Soup.
1 tablespoonful butter, 1 onion, 3 stalks celery, 1 teaspoonful salt, 1 meat bone, 2 quarts cold water, 2 large potatoes, cupful milk, 1 teaspoonful chopped parsley.
Place a saucepan with butter, on ion, and celery over the fire; cook and stir five minutes, add salt, small meat bone, and water. Cover and cook slowly one hour, then strain the broth into another saucepan. Boil potatoes, drain and mash them fine, add with butter and milk, to the broth, cook a few minutes, season to taste, garnish with chopped parsley and serve.
Soup Begue (Southern recipe).
3 pounds fowl, 3 tablespoonfuls butter, 2 quarts cold water, 1 teaspoonful salt, 1 cupful green lima beans (par boiled), 1 cupful sweet corn, 1 cupful diced celery, cupful stewed tomatoes, Pepper, 1 cupful cream.
Choose a young fowl, with yellow legs; after disjointing it and divid ing the large pieces, brown it care fully in butter, then place in the soup kettle with water and salt, and sim mer until tender. Remove the chick en, carefully skim the grease from the broth, and add to it lima beans, sweet corn, celery and tomato, with salt and pepper to taste. Simmer
until the vegetables are perfectly cooked, then the choice chicken meat may be cut in small pieces and added to the soup, and, lastly, the cream.
Soup a la Menestra (French recipe). 2i pints mutton broth, 1 carrot, 1 onion, 1 stalk celery, 1 cupful fine-cut cabbage, 2 tablespoonfuls butter, 1 tablespoonful rice, Dash pepper.
Cut fine the carrot, onion, celery, and cabbage; place a saucepan with but ter over the fire, add the vegetables, and cook ten minutes, then add the rice, mutton broth, salt, and pepper; boil slowly, well covered for one hour; serve with grated cheese.
Du Barry Soup (French recipe).
1 cupful rice, 2 quarts chicken stock, 1 cupful cold cauliflower, Pepper and salt, 2 cupfuls cream.
Boil rice in the stock, add cauli flower pressed through a potato ricer. Season with white pepper and salt, add cream and bring again to the boil. Serve in bouillon cups; gar nish with small flowerets of cauli flower.
Oxtail Soup a la Tabasco.
1 oxtail, 2 onions, 1 tablespoonful parsley, Garlic, 1 tablespoonful M c Ilhenn y's Tabasco Sauce, 6 cloves, 6 allspice berries, 2 hard-boiled eggs, 1 lemon.
Cut the oxtail into small pieces, chop the other ingredients, and rub into a tablespoonful lard and a ta blespoonful sifted flour. Mix thor oughly and brown without burning. Add cloves, allspice, and salt to taste. Fry ten minutes, stirring often. Add hot water enough to make the soup.
Cook from three to four hours. Put into a tureen the eggs and lemon sliced in small piece,s. Pour the soup into this through a strainer, and serve.
Fish Chowaer.
4 pounds fisb, pound pork, 2 onions, 1 quart potato cubes parboiled, quarts water, 2 tablespoonfuls flour, 2 tablespoonfuls M c I 1 henn y's Tabasco Sauce, 1 cupful tomatoes.
Skin the fish and cut tbe flesh from the bones. Put the bones on to cook in the water and boil ten minutes. Fry the pork, then add the onions, cut into slices. Cover and cook five minutes; add the flour, cook ten min utes longer. To this add the water in which the fish bones were cooked and boil for five minutes; then strain all on the potatoes and fish. Add salt and tabasco and let it simmer fifteen minutes. Add tomatoes, let it boil up once, and serve.
White Soup Stock.
3 pounds knuckle veal, 1 pound lean beef, 3 quarts boiling water, 1 onion, 6 slices carrot, 1 large stalk celery, teaspoonful peppercorns, bayleaf, 2 sprigs thyme, 2 cloves.
Wipe veal, remove from bone, and cut in small pieces; cut beef in pieces, put bone and meat in soup kettle, cover with cold water, and bring quickly to boiling point; drain, throw away the water. Wash thor oughly bones and meat in cold water; return to kettle, add vegetables, sea sonings, and 3 quarts boiling water. Boil three or four hours; the stock should be reduced one half.—FANNIE