The universal cookery book

Use half a pint, or seven ounces, of dried pease (cost three cents), for every two quarts of soup you want. Put them in three quarts of cold water, after washing them well ; bring them slowly to a boil ; add a bone, or a bit of ham, if you have it to spare, one turnip, and one carrot peeled, one onion stuck with three cloves (cost three cents), and simmer three hours, stirring occasionally to prevent burning ; then pass the soup through a sieve with the aid of a IO CORN SOUP. potato-masher, and if it shows any sign of settling stir into it one tablespoonful each of butter and flour mixed together dry (cost two cents) ; this will prevent settling ; meantime fry some dice of stale bread, about two slices, cut half an inch square, in hot fat, drain them on a sieve, and put them in the bottom of the soup-tureen in which the pea-soup is served ; or cut some bits of very hard stale bread, or dry toast, to use instead of the fried bread. By the time the soup is done, it will have boiled down to two quarts, and will be very thick and good. This receipt will cost you about ten cents. — Twentyfive-Cent Dinners : Miss Juliet Corson. (. By per. O. Judd Co., Pubs.) Corn Soup. “To each quart of young corn cut from the cob, allow three pints of water. Boil until the grains are tender, and then add two ounces of butter that have been well mixed with one tablespoonful of flour. Let this boil for fifteen minutes longer. Just before serving, add one egg well beaten, and salt and pepper to taste.” A Delicious Soup. “ Peel and slice six large onions, six potatoes, six carrots, and four turnips ; fry them in half a pound of butter, and pour on them four quarts of boiling water. Toast a crust of bread as brown and hard as possible, but do not burn it, and put it in, with some celery, sweet herbs, white pepper, and salt. Stew it all gently for four hours, and then strain it through a coarse cloth. Plave ready thinly sliced carrot, CROUTONS. celery, and a little turnip. Add them to your liking, and stew them tender in the soup. If approved of, a spoonful of tomato catsup may be added.” Croutons, Or fried bread-crumbs for soups, are prepared in this way : Cut slices of stale home-made bread half an inch thick, trim off all crust, and cut each slice into squares ; fry these in very hot fat ; drain them on a clean napkin, and add six or eight to each portion of soup. — Fifty Soups: Thomas J. Murrey. White , Stokes, & Allen, Pubs. Marrow Dumplings for Soups. Grate the crust of a breakfast roll, and break the remainder into crumbs ; soak these in cold milk ; drain, and add two ounces of flour ; chop up half a pound of beef-marrow freed from skin and sinews ; beat up the yolks of five eggs ; mix all together thoroughly, if too moist add some of the grated crumbs ; salt and pepper to taste ; form into small round dumplings ; boil them in the soup for half an hour before serving. — Fifty Soups: Thomas J. Murrey. White, Stokes, &■ Allen, Pubs. Vermicelli Soup. To make vermicelli soup, take as much good stock as you require for your tureen ; strain, and set it on the fire, and when it boils put in the vermicelli. Let it simmer for half an hour by a slow fire, that the vermicelli may not break. The soup ought not to NOODLES FOR SOUP.