The art of cooking

The neck of mutton must first be washed thoroughly in cold water. It then should be put into the saucepan and covered with two quarts of cold water, placed over the fire, and when the water boils, skim it, and add the salt, allowing it to boil for two hours thereafter. At the end of this time it must be strained, the lamb chops, first cut in two, and then added, the turnips quartered and added and five of the carrots cut into thin slices and also added, and all allowed to boil together for three quarters of an hour. After this put in the lettuce and the parsley, which have been chopped fine, and meanwhile, the peas and the cauliflower, the flower of which only is used, the pepper and the remaining carrot Which must be grated, and let all boil slowly for twenty minutes. Note. — The heart of a y^oung cabbage may be added to this soup by persons relishing the flavor of this vegetable. SOUPS.— SECOND DIVISION, White Stock.— For this stock there will be required: one fowl, two pounds of vealy three quarts of cold water, one Bermuda onion, two leeks, one head of celery, two cloves, one-half tablespoonful of salt, one teaspoonful of whole white pepper. To prepare this stock, the veal and the fowl must first be put into a large saucepan and covered with the water, when it should be brought quickly to the boiling point that the scum may arise at once and be removed. When this is done the salt must be thrown in, after which it must be skimmed again, and the vegetables thrown in, the cloves and pepper also, and then the whole left to dimmer slowly three hours. At the end of this time it should be strained through a clean towel and allowed to cool. Note. — The directions for clearing this stock, are to be. found under the heading " Clear Soup/* on Page 3, be;ginning " Put the whites and shells of two eggs," etc. Tapioca Oream Soup. — For this soup provide: one quart of white stock, two ounces of crushed tapicda, the yolks of four eggs, four tablespoonfuls of sweet cream, one-half a saltspoonful of salt, and an equal quantity of pepper. The stock must first be brought to the boiling point, and as it boils, the tapioca should be sprinkled in carefully to prevent its lumping, and when this is done, both allowed to simmer for twenty minutes. While the stock and tapioca are boiling, the egg-yolks, the cream, pepper TURKISH SOUf-^SOU.P A-LAREINE. . p and salt should be put into a bowl and smoothly beaten together. Then let the boiling liquid cool a little, — two minutes will be sufficient, — rafter which put two tablespoonfuls of it to the mijitare in the bowl, stir it together and pour the whole into the saucepan, put all over the fire for two minutes, stirring meantime to prevent boiling, when the eggs will have cooked without curdling, and it is ready for serving, which should be done very hot. Turkish Soup.— Furnish for this : One quart of white stock, one-half teacupful of whole rice, the yolks of two eggs, one tablespoonful of cream, (Mie-half saltspoonful of salt and an equal amount of pepper. . In preparing this soup boil first the rice in the stock for twenty minutes. At the end of this time pass the whole through a wire sieve, rubbing such of the rice as may stick' throagh with a wooden spoon, then stir it thoroughly to beat out such lumps as the rice may have formed, and return all to the saucepan. The yolks of egg, cream, pepper and salt must now be well beaten together and added to the stock and rice, and the whole stirred over the fire for two minutes, care being taken to prevent boiling after the eggs are put in, for reasons already given. This soup should also be served very hot Soup a-la-Reine.— For this there will be required ;