The art of cooking

' Now-taking a clean saucepan let the butter be melted and the remainder of the .flour stirred into it, when the liquor should be added and the whole stirred until it boils. The pieces of meat from the cheek and tongue previously prepared must now be thrown in, and all allowed to boil for ten minutes. The lemons, thinly sliced, are to be placed in the tureen, together with the sherry and the balls and the catsup, over which the soup is to be poured, when it is ready for serving. NOTE.—If the soup is not sufficiently dark in color a little caramel may be added, the instructions for the preparation of which are given on page— Beef Soup. — Materials and, quantities : Three pounds of shin of beef, two and one half quarts of cold water, one ounce of butter, one ounce of flour of rice, one dessert spoonful of mushroom catsup, one dessert-spoonful Harvey's sauce, one teaspoonful of whole black pepper, one teaspoonf ul of whole white pepper, one dozen cloves, one-half tablespoonful of salt, six drops of caramel, one carrot, one turnip, one-half head of celery and one onion, .. In preparing this soup the first thing to be done is the cutting of the meat from the bone, and the removing of the marrow. Then the marrow and the butter must be heated together in a large saucepan, and when the smoke arises from them, the meat and bone must be put into the same and browned, and the vegetables cut into very small pieces and browned also. To this add the water in its given quantity and allow the whole to come quickly to the boiling point, skimming carefully meantime. The salt, pepper and cloves, should now be thrown in and the whole allowed to boil slowly, for four hours when the liquor should be strained and returned to the saucepan. The flour of rice should now be put into a bowl and made smooth with the Harvey's sauce and catsup, then added to the strained liquor in the saucepan, and boiled together with it for ten minutes to prevent the flour of rice tasting raw. Just before serving add the caramel which does not require to be cooked, but is used for the purpose of giving the soup the proper color. Giblet Soup. — The quantities and ingredients required are : Two sets of giblets, three quarts of stock, two ounces of butter, one gill of sherry, two ounces of flour, one tablespoonful of lemon juice, one sprig of parsley, two bay leaves, one sprig of thyme, one grain of cayenne pepper, one-half a saltspoonf ul of salt and an equal quantity of pepper. The manner of making the soup is as follows : The giblets must be scalded and picked entirely clean of skin, and then cut into small pieces equal in size. When this is done, next melt the butter and brown the giblets to a pale brown in it. Then add to them the sherry and one gill of the stock, after which let it cook slowly until the liquor is reduced to one-half the quantity, when the remainder of the stock must be added, also the parsley, thyme and bay leaves, and let all cook slowly together until the giblets are tender, the time of which depends upon whether the giblets are of chicken or fowl. When the giblets are tender they should be removed and the liquor strained, which is to be thickened with a HOTCH-POTCH. f little flour, the flour first being made smooth with a little cold water, and then the whole is to be boiled one hour, after which the giblets must be returned to the liquor, the lemon juice, cayenne, pepper and salt also added, and all permitted to boil for five minutes. When it is done it should be dished very hot Hotch-potch. — The necessaries and measures foi* this soup are: A neck of mutton, six lamb chops, two quarts of cold water, six young carrots, four young turnips, one head of lettuce, one tablespoonful of parsley, one pint of green peas, one young cauliflower, one-half tablespoonful of salt, one small teaspoonful of pepper.