Then put the oysters and liquor into a saucepan, and as much milk as liquor from oysters. Season with pepper and salt. Take a dessert spoonful of butter, mix thoroughly with as much flour✪ Oyster Soup, and dissolve it with some of the liquor, then add to the rest. Boil for a few minutes. Serve hot. ± m m m m m0m at z mm m rn » ft A" in ft m m m m m ^ - v® at,.- mttzm&m & ¥ a ft, w is — m b & z & m m z n m m #g is n n m ^ ft\± m t f, m 'km at m z m 1$ m ft ft m m at m ft, Hi M ft \*kM>Z Mo ft ft ft MLii * VEGETABLE SOUP. rHAKE two turnips, two carrots, four potatoes, one large onion, and a few I stalks of celery, or some parsley. Cut them all very fine. Put them, with a spoonful of rice, into three quarts of water, and boil the whole three hours. Then strain the soup through a coarse sieve, return it to the kettle, and put it over the fire. Add a piece of butter of the size of a nu✪ Vegetable Soupt, stir the soup till the butter is melted, dredge in a little flour, let it boil up, and then serve. I* ft S iff ft ft 1% m Jr fti PS fl! I iM pit# '-X ~ iv /i'* / ■ / > ri j ' |if ® S 10*111 ■ rm -■ ■ • m > L tr. A-sl A.-PU* k — • f »■ k . L'1, — C l m *i^**-^~ k Lf at ft it in m n iB, rn Jk. &£ 7J BJ 'll ftw^n ft -mz^ z~ Mm m w ift m ftoM 'Koft: # m at ms m ■“ " ^0z m ft, /a — m ft % # 0- & » is m - w n.m r iToT. M B St ^Jo & 5 MUTTON BROTH. fT^AKE the water in which a leg of mutton has been boiled. Take off I the fat, and boil it for two hours with a turnip, an onion, and a carrot — cut small. Add some minced parsley, and a spoonful of rice✪ Mutton Broth. All these, except the parsley, should be put in while the water is cold. Any little pieces of the neck, ribs, or shank will make excellent broth. MiXZ^^fcVrWlkM MM ^ fit qc.® M ® m mz^n m # m - m m »r ¥ M m M Rl,z U# # & H, fi1! IS H MG it & I5| 5k T # hS MM n m « - M BE it T- & € *,#S # # ^ 2 HiMM BUt m ikoitb a ^ f i ^ a itb — j# m & H JBB H if IS = 10.11 2 CABBAGE SOUP. BOIL three pints of water in a saucepan. Wash a good sized cabbage well in cold water, and trim off the outside dead leaves. Cut it up, but not into very small pieces. When the water is quite boiling, put in the cabbage and boil for five minutes, then pour off the water, then add to the cabbage two quarts of water, two ounces of butter, and pepper and salt for seasoning and let it boil for one hour. After that, pour in three quar- ters of a pint of mil✪ Cabbage Soupk, and let it boil up. • Toast a slice of bread slightly on both sides and cut it up into pieces the size of dice. Pot them in a hot tureen, and pour the soup over them, and it is ready for serving. B £ T * # « a » Z Z T HX m & &tst i z in k f$ ip] a no & m n$. % /p, Zjr. Z ^ a A.fcf z® a m m m m - a ft 3£ & 1M Sf jg,Jt, Jtc m W - Ph.?S * tX m - * rT ffl mi m ® Ab m 7i mM ,% ia m £ » * e t.#.* ft.m a t Ao® * la * * # lit - If m « m ^ '>\3£ ms® ®j MACARONI SOUP. CUT off all the meat that can he used off the beef or mutton bones. ✪ Macaroni Soup

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Then put the oysters and liquor into a saucepan, and as much milk as liquor from oysters. Season with pepper and salt. Take a dessert spoonful of butter, mix thoroughly with as much flour, and dissolve it with some of the liquor, then add to the rest. Boil for a few minutes. Serve hot. ± m m m m m0m at z mm m rn » ft A" in ft m m m m m ^ - v® at,.- mttzm&m & ¥ a ft, w is — m b & z & m m z n m m #g is n n m ^ ft\± m t f, m 'km at m z m 1$ m ft ft m m at m ft, Hi M ft \*kM>Z Mo ft ft ft MLii * VEGETABLE SOUP. rHAKE two turnips, two carrots, four potatoes, one large onion, and a few I stalks of celery, or some parsley. Cut them all very fine. Put them, with a spoonful of rice, into three quarts of water, and boil the whole three hours. Then strain the soup through a coarse sieve, return it to the kettle, and put it over the fire. Add a piece of butter of the size of a nut, stir the soup till the butter is melted, dredge in a little flour, let it boil up, and then serve. I* ft S iff ft ft 1% m Jr fti PS fl! I iM pit# '-X ~ iv /i'* / ■ / > ri j ' |if ® S 10*111 ■ rm -■ ■ • m > L tr. A-sl A.-PU* k — • f »■ k . L'1, — C l m *i^**-^~ k Lf at ft it in m n iB, rn Jk. &£ 7J BJ 'll ftw^n ft -mz^ z~ Mm m w ift m ftoM 'Koft: # m at ms m ■“ " ^0z m ft, /a — m ft % # 0- & » is m - w n.m r iToT. M B St ^Jo & 5 MUTTON BROTH. fT^AKE the water in which a leg of mutton has been boiled. Take off I the fat, and boil it for two hours with a turnip, an onion, and a carrot — cut small. Add some minced parsley, and a spoonful of rice. All these, except the parsley, should be put in while the water is cold. Any little pieces of the neck, ribs, or shank will make excellent broth. MiXZ^^fcVrWlkM MM ^ fit qc.® M ® m mz^n m # m - m m »r ¥ M m M Rl,z U# # & H, fi1! IS H MG it & I5| 5k T # hS MM n m « - M BE it T- & € *,#S # # ^ 2 HiMM BUt m ikoitb a ^ f i ^ a itb — j# m & H JBB H if IS = 10.11 2 CABBAGE SOUP. BOIL three pints of water in a saucepan. Wash a good sized cabbage well in cold water, and trim off the outside dead leaves. Cut it up, but not into very small pieces. When the water is quite boiling, put in the cabbage and boil for five minutes, then pour off the water, then add to the cabbage two quarts of water, two ounces of butter, and pepper and salt for seasoning and let it boil for one hour. After that, pour in three quar- ters of a pint of milk, and let it boil up. • Toast a slice of bread slightly on both sides and cut it up into pieces the size of dice. Pot them in a hot tureen, and pour the soup over them, and it is ready for serving. B £ T * # « a » Z Z T HX m & &tst i z in k f$ ip] a no & m n$. % /p, Zjr. Z ^ a A.fcf z® a m m m m - a ft 3£ & 1M Sf jg,Jt, Jtc m W - Ph.?S * tX m - * rT ffl mi m ® Ab m 7i mM ,% ia m £ » * e t.#.* ft.m a t Ao® * la * * # lit - If m « m ^ '>\3£ ms® ®j MACARONI SOUP. CUT off all the meat that can he used off the beef or mutton bones.

The English-Chinese cookery book