Wholesome cookery

N.B. — Soup made in this manner should be perfectly clear. If a cook requires to “ clear ” her soup, as some do, with whites of eggs, etc,, it is only because she has not taken sufficient care at first with it. Her soup must simmer, and never boil. If once it boils, it will become thick and muddy. 3. — Francatelli’s Bonne Femme Soup. Chop up finely 1 cucumber, 4 lettuces, 1 onion, 1 handful of chervil ; place these in a small saucepan with 2 ounces of butter, a little nutmeg, pepper, and salt ; simmer gently for about 10 minutes, then add a tablespoonful of flour; moisten with 3 pints of veal stock, stir over the fire until the soup boils, then set it on one side to simmer ; now stir into it very carefully 6 yolks of eggs, half a pint of cream, and a small dessert-spoonful of sugar, N.B. — Some may think this soup an expensive one. It need not be so if the housekeeper will arrange to have for the previous day’s dinner a boiled knuckle of veal, or a dish of calves’ feet — 2 are sufficient— as the water in which they have been boiled is the proper stock for this soup. She can also arrange that her sweet, the clay she requires the soup, should he one necessitatiug whites of eggs. 4. — Macedonian Soup. Put at the bottom of a stewpan 2 slices of ham or a piece of lean bacon, then 2 carrots, 2 potatoes, 2 turnips, 2 onions, 1 head of celery, all cut up very small ; add your stock ; season with pepper and salt. Let it simmer very gently until all the vegetables are reduced to a pulp; if too thick, add a little stock before you finish simmering. Now rub it all through a hair sieve, and before dishing up add a little cream. 5. — Livonian Soup. Chop up, scald, and drain the following vegetables : — carrots, turnips, parsley, leeks, and onions. Fry them in butter; add a couple of small handfuls of scalded rice, and the quantity of stock you require. Let it simmer until quite done. Pass it through a sieve, add a small quantity of boiled cream, stir in a few yolks of eggs, and pour over some fried sippets. 6. — Italian Soup. Parboil separately some heads of celery, cabbage, carrots, turnips, and leeks ; drain them and chop SOUFS. them up small ; put them in a saucepan with butter, pepper, and salt ; let them simmer gently ; add stock and some finely chopped fowl livers; then add some previously boiled macaroni, some grated Parmesan cheese ; simmer all together and serve. 7. — Macaroni Soup. Scald some macaroni in salt and water ; put it in some good stock, and simmer till cpiite cooked ; serve with grated Parmesan and Gruy^re cheeses. This makes a good and simple white macaroni soup, if milk and a little butter, pepper, and salt are used in place of the stock. 8. — Solferino Soup Is made with French beans, white haricot beans, new potatoes, young carrots, young green peas, a few spoonfuls of tomato pur^e, chopped parsley, chervil, celery, all thoroughly simmered in stock till quite cooked. Add in the tureen some fried sippets. 9. — Peasant Soup. Chop cabbage, carrots, onions, and celery; toss them in butter a pale brown ; add a little stock, and simmer very gently for 3 hours ; now add some water that haricot beans or lentils have been cooked in, simmer another half-hour ; now add some very finely chopped sorrel and lettuce; let it all come to a boil, and pour it into the tureen over some Med sippets.