Modern cookery, in all its branches

Place a gallon of water on the fire (more or less according to the quantity of soup required), and when it boils, throw in a moderatesized tablespoonful of salt, and two or three onions, thickly sliced, a faggot of sweet herbs, a mt of celery, and three or four large carrots split down into many divisions, and cut into short lengths. Boil these gently for an hour and a half, or two hours, and then strain the liquor from them. When time will permit, let it become cold \ then for each quart, take from three to four ounces of well washed rice, pour the soup on it, heat it very slowly, giving it an occasional stir, and stew it gently until it is perfectly tender, and the potage quite thick. A moderate seasoning of pepper, and an ounce or two of fresh butter well blended with a teaspoonful of flour, may be thoroughly stirred up with the soup before it is served ; or, in lieu of the butter, the yolks of two or three new-laid eggs, mixed with a little milk, may be carefully added to it. It may be more quickly prepared by substituting vermicelli, semoulina, or soujee for the rice, as this last will require three quarters of an hour or more of stewing after it begins to boil, and the three other ingredients — either of which must be dropped gradually into the soup when it is in full ebullition — will be done in from twenty to thirty minutes ; and two ounces will thicken sufficiently a quart ot broth. A large tablespoonful of Captain White’s currie-paste, and a small one of flour, diluted with a spoonful or two of the broth, or with a little milk or cream, if perfectly mixed with the rice and stewed with it for fifteen or twenty minutes before it is dished, render it excellent : few eaters would discover that it was made without meat. Good beef or mutton broth can be used instead of water for the above soup, and in that case the vegetables sliced small, or rubbed through a strainer, may be added to it before it is served. CARROT SOUP MAIGRE. Throw two ounces of salt into a gallon of boiling water, then add three or four carrots quartered or thickly sliced, one onion or more according to the taste, and a faggot of parsley, or some parsley roots. When these have boiled gently for upwards of an hour, strain off the liquor and put it back into the saucepan. Have ready more carrots, nicely scraped and washed ; split them down into strips about the size of large macaroni and cut them into half finger lengths. Two quarts of these will not be too much for persons who like the soup well filled with the vegetable ; boil them perfectly tender, and turn them with their liquor into the tureen, first adding pepper sufficient to season it properly, and more salt if needed. The proportion of carrots may be diminished, and a quart or more of Brussels sprouts, boiled and drained, may be substituted for part of them. Some persons have these soups thickened, or enriched as they think, with flour and butter; but the latter ingredient should at least be sparingly used; and any other kind of thickening is more wholesome. A few ounces of vermicelli stewed in them for twenty minutes or rather longer, will be found a very good one. Celery, leeks, and turnips may be boiled down in the carrot-stock, or added when the fresh vegetables have been stewed in it for about ten minutes. [chap. l. CHEAP FISH SOUPS.