Cream Soup of Fresh Lima Beans.— Melt 1 ounce butter in a saucepan ; add 2 fine-cut onions, 1 leek, some celery, 2 tablespoon- fuls fine-cut ham, and 1 fine-cut carrot; cook and stir 10 minutes; then add 2 quarts white broth, a bouquet, and 1 pint of fresh-shelled Lima beans ; season with y, tablespoonful salt ; cover, and cook 1 hour; then rub the soup through a sieve into a clean saucepan; Tetnm the soup to the fire; melt 1 tablespoonful butter, add 1 heaping tablespoonful fiour, stir for few minutes ; then add it to the soup, and cook 10 minutes; add % cupful cream, and serve with cro&tons. Cream Soup of SorreL— Put 2 ounces of butter in a sauce- pan; add 1 quart of well-washed sorrel; cook 10 minutes; then mash it fine ; place it, with 3 pints of white broth, in a saucepan over the fire and cook 10 minutes; melt 1 tablespoonful butter, add 1 tablespoonful flour, stir for few minutes ; add it to the soup ; season with 1 teaspoonf ul salt, V4 teaspoonful pepper, oook 10 min- SOUPS, IfiTO. 89 ntea ; mix the yolks of 2 eggs with y^ cup of cream, add it to the soup, and serre with poached eggs, allowing 1 egg for each person. Lettuce Cream Soup. — Choose 2 large heads of lettuce, re- moYC the outer leaves, wash the lettuce thoroughly, and cut up fine ; place with 1 tablespoonf ul butter in a saucepan, and put over the fire; cook 10 minutes, stirring constantly; add 3 pints of chicken broth, and cook slowly 1 hour; season to taste with salt and pepper ; then press through a sieve into a clean saucepan, and return the soup to the fire ; melt Ys tablespoonful butter in a sauce> pan, add Ye tablespoonful flour, stir for few minutes, add it to the soup, and cook 10 minutes; add 1 cupful cream✪ Cream Soup of Dried Peas and little nutmeg; serve with small squares of toast Potage & Plmp^rlale. — Bemove the breast of a young chicken ; cut the meat into slices, and pound it fine in a mortar with the whites of 2 eggs ; season with Y* teaspoonf ul white pepper, the same of nutmeg, 1 teaspoonf ul salt, add 2 tablespoonf uls whipped cream, mix all well together ; set 1 hour on ice ; then put a tea* spoonful of this forcemeat on a buttered plate, set it for few minutes in the oven ; if the forcemeat is too firm, add a little more cream ; 15 minutes before serving spread the forcemeat, 1 inch in thickness, in a buttered pan, place the pan in a hot oven, cover with buttered paper, and bake 5 minutes ; as soon as the forcemeat is firm to the touch remove it from the oven ; cut it into small round pieces, lay them in the tureen ; add Yt cupful fine-cut boiled carrots, the same of fine-cut boiled white turnips, Ys cupful young green peas pre- viously boiled in water, with a little sugar; pour over 3 pints of boiling chicken broth, and serve. Potage & la Mulligatawney.— Fry in 1 tablespoonful butter, 1 tablespoonful fine-cut or chopped onion, the same of raw smoked ham, and green pepper; cook 5 minutes; then add the fine-out breast of a young chicken, 2 tablespoonf uls fine-cut carrot, the same of white turnip and leeks ; cook and stir 5 minutes ; season with 1 teaspoonf ul salt, Ys teaspoonf ul pepper, 1 even teaspoonful curry ; 40 SOUPS, Etc.

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Cream Soup of Fresh Lima Beans.— Melt 1 ounce butter in a saucepan ; add 2 fine-cut onions, 1 leek, some celery, 2 tablespoon- fuls fine-cut ham, and 1 fine-cut carrot; cook and stir 10 minutes; then add 2 quarts white broth, a bouquet, and 1 pint of fresh-shelled Lima beans ; season with y, tablespoonful salt ; cover, and cook 1 hour; then rub the soup through a sieve into a clean saucepan; Tetnm the soup to the fire; melt 1 tablespoonful butter, add 1 heaping tablespoonful fiour, stir for few minutes ; then add it to the soup, and cook 10 minutes; add % cupful cream, and serve with cro&tons. Cream Soup of SorreL— Put 2 ounces of butter in a sauce- pan; add 1 quart of well-washed sorrel; cook 10 minutes; then mash it fine ; place it, with 3 pints of white broth, in a saucepan over the fire and cook 10 minutes; melt 1 tablespoonful butter, add 1 tablespoonful flour, stir for few minutes ; add it to the soup ; season with 1 teaspoonf ul salt, V4 teaspoonful pepper, oook 10 min- SOUPS, IfiTO. 89 ntea ; mix the yolks of 2 eggs with y^ cup of cream, add it to the soup, and serre with poached eggs, allowing 1 egg for each person. Lettuce Cream Soup. — Choose 2 large heads of lettuce, re- moYC the outer leaves, wash the lettuce thoroughly, and cut up fine ; place with 1 tablespoonf ul butter in a saucepan, and put over the fire; cook 10 minutes, stirring constantly; add 3 pints of chicken broth, and cook slowly 1 hour; season to taste with salt and pepper ; then press through a sieve into a clean saucepan, and return the soup to the fire ; melt Ys tablespoonful butter in a sauce> pan, add Ye tablespoonful flour, stir for few minutes, add it to the soup, and cook 10 minutes; add 1 cupful cream and little nutmeg; serve with small squares of toast Potage & Plmp^rlale. — Bemove the breast of a young chicken ; cut the meat into slices, and pound it fine in a mortar with the whites of 2 eggs ; season with Y* teaspoonf ul white pepper, the same of nutmeg, 1 teaspoonf ul salt, add 2 tablespoonf uls whipped cream, mix all well together ; set 1 hour on ice ; then put a tea* spoonful of this forcemeat on a buttered plate, set it for few minutes in the oven ; if the forcemeat is too firm, add a little more cream ; 15 minutes before serving spread the forcemeat, 1 inch in thickness, in a buttered pan, place the pan in a hot oven, cover with buttered paper, and bake 5 minutes ; as soon as the forcemeat is firm to the touch remove it from the oven ; cut it into small round pieces, lay them in the tureen ; add Yt cupful fine-cut boiled carrots, the same of fine-cut boiled white turnips, Ys cupful young green peas pre- viously boiled in water, with a little sugar; pour over 3 pints of boiling chicken broth, and serve. Potage & la Mulligatawney.— Fry in 1 tablespoonful butter, 1 tablespoonful fine-cut or chopped onion, the same of raw smoked ham, and green pepper; cook 5 minutes; then add the fine-out breast of a young chicken, 2 tablespoonf uls fine-cut carrot, the same of white turnip and leeks ; cook and stir 5 minutes ; season with 1 teaspoonf ul salt, Ys teaspoonf ul pepper, 1 even teaspoonful curry ; 40 SOUPS, Etc.

European and American cuisine