Chambers's cookery for young housewives

free them from the bits of feather ; the feet must be scalded and skinned, and the liver and neck cut into two or three pieces. The beak, which is not used, should be taken from the head, and the skull split When all the pieces are thoroughly cleaned, put them into the stock, and let them boil until they are tender. Then take them out, and cut the meat from the bones into small pieces. Strain the liquor ; return it to the saucepan, and thicken with a little kneaded flour and butter. Season with pepper and salt, add the pieces of giblets, and boil for five minutes. Serve hot. PEAS SOUP. This is an excellent soup, if well made, and is one of the cheapest. It may be prepared from cold meat or marrow bone, or the liquor in which any piece of meat has been boiled ; or it may be made only with water, without meat, bones, or stock. PEAS SOUP WITH MEAT OR BONES. 1 lb. split peas. 3 onions, 1 carrot, 1 turnip. 1 head of celery. 3 quarts water. 6d. worth of bones. 1 lb. ham. Parsley. 1 teaspoonful salt. Break the bones, and put them into a saucepan with the cold water. Wash the peas, and put them with the bones ; add the salt, and let boil. Skim thoroughly before adding the vegetables, all cut into small pieces. Boil with the lid off the pan for half an hour, skimming as required. Then put the lid on the pan and let all boil for four hours, stirring frequently, as the soup is very apt to burn. When the peas are quite soft, put the soup, peas, and vegetables through a sieve. Return to the saucepan, and stir until the pulp is mixed with the soup. Add salt, a lump of sugar, and pepper, to taste, and boil again for a few minutes. Serve hot with toasted bread cut into small square pieces separately. PEAS SOUP 2 lb. split peas. 4 quarts water. 1 lb. dripping. WITHOUT MEAT OR BONES. Pepper. 4 onions, 2 carrots, 1 turnip. Salt. Put the peas well washed into a saucepan with the dripping, toss them over the fire for five minutes, add the water. Boil and skim thoroughly; cut the vegetables small and add them to the soup. Season to taste. Boil for two hours or more until the peas are quite soft and the soup thick and pulpy. If the soup become too thick, add a little boiling water. The peas may be boiled the evening before being used, and the longer they boil the smoother and more mellow the soup will be ; but do not put in the vegetables until the day the soup is to be used. By this plan the soup docs not require straining, or passing through a sieve. 1 pint red lentils. 2 onions. 1 carrot. ½ turnip. LENTIL SOUP. 2 quarts water. 2 oz. butter or dripping. 1 teaspoonful salt, s teaspoonful pepper. This soup is very nourishing, and to be well made requires a great deal of attention. Wash the lentils through several waters until clean ; soak them in the cold water for a night. Put the lentils, water, and salt into a large saucepan, let them boil without a lid on the pan and skim thoroughly ; unless this be well done the soup will have a rough and coarse taste. Cut the vegetables into small pieces, add them to the lentils, and boil for three hours, skimming frequently. Press through a colander, season to taste, and serve very hot with toasted bread cut into dice separately. TOMATO SOUP. 2 lb. fresh tomatoes or 1 can of tomatoes. 2 onions. 2 oz. ham. 1 lump of sugar.