The art of cooking

One young fowl, one Bermuda onion, one and one-half quarts of cold water, one sprig of parsley, one bay leaf, onesprig of thyme, three gills of cream, one-half a dessert spoonful of salt, and one-half teaspoonful of white pepper, one-half dozen celery tops. Begin the preparation of this soup by putting the fowl into a large saucepan and covering it with the given lO SOUPS. quantity of water. When, this boils and has been skimmed, add the vegetables and the herbs, also the pepper and salt, and allow the whole to boil slowly for one hour. After boiling this length of time, the fowl must be taken out, the white meat cut from the breast, and put aside to be used later. This being done, return the fowl to the saucepan and let it boil for two hours longer, then draw off the liquor and strain it through a sieve. Take now the white meat and chop it very fine, or pound it in a mortar as may be most convenient, mix well with it the cream, pour the compound into the strained liquor, put the whole into a clean saucepan, and allow it just to come to the boiling when it is ready for use. Note — By celery-tops the small tender leaves at the top of the stalk are meant, which are delicious as a flavoring agent. Rabbit Soup. — Materials and quantities must be provided as follows : Two rabbits, three ounces of butter, two quarts of boiling water, one and one-half ounces of flour of rice, one grain of grated nutmeg, three Bermuda onions, one teaspoonful of salt, one quarter of a teaspoonful of pepper. Preparatory to the making of this soup the rabbits should be soaked for an hour in strong salt and water for the purpose of draining out the blood and also taking from them the strong, wild, gamey flavorpeculiar to them ; then cut them into pieces convenient for the saucepan, and wash them well in boiling water to whiten the meat. Now put them so prepared, into the saucepan and pour the two quarts of boiling water over them, adding the MULLIGATA WIZE Y SO UP. \ i onions, pepper and salt, and allow all to boil, until the meat of the game will separate readily from the bone. In a separate saucepan then melt the butter, stir into it the flour of rice, and strain the liquor from the rabbits into it. Add to this the nutmeg and cook slowly for fifteen minutes. When it is ready for serving. Note — In departing from the usual mode of using either cold water or cold stock as above, it is to be noted that th6 boiling water is here used to keep the meat from darkening, which it has a tendency to do. Note — If it should be desired, the small, nice pieces of meat may be added to this soup, and also a soup of squirrel may be made after this same method. Mulligatawny Soup.— Materials and quantities:' one fowl, two quarts of cold water, two onions, two ounces of butter, two ounces of flour, one tablespoonful of currypowder, one teaspoonful of sugar, one-half teacupful of whole rice, one desserts poonful of salt, one teaspoonful of ■ftrhole white pepper. Begin this preparation by first covering the fowl with the two quarts of water, and bring it to boiling over a quick fire. When it boils up and has been skimmed, add the pepper-corns, salt and onions, then boil slowly until the meat of the fowl becomes tender. Now removing the fowl from the saucepan, cut the meat from the breast and legs, making the same into small pieces to thicken the soup with later, and return the bones and remaining fowl io the stock, when all must be allowed to boil for one hour longer, and then strained. The butter has then i6 be melted in a fresh saucepan, and the flour, curry-powder and sugar added, with which put the strained stock, and whole rice,, and boil the wholefor twenty minutes. tZ .. SOUFS. Just before serving add the small pieces of chickeii cut from the breast and legs, and send to table very hot.