La cuisine creole

Put a soup-bone, weighing from two to three pounds, or a brisket of beef, into four quarts of water ; add two onions, two carrots, and two turnips ; sait to taste, and place over the fire to boil for three hours ; then remove and strain ; put back on the stove, and add a quarter of a pound of vermicelli, and let it boil till tender; serve with tomatoes. VERMICELLI SOUP, NO. 2. Cut about four pounds of knuckle of veal, one pound and a half of the scrag of mutton, and a few slices of ham into small pieces; put them into a saucepan with one onion stuck with cloves, and four ounces of butter ; then add the carrots, mace, bunch of sweet herbs, one anchovy, and the celery. Mix ail together, cover it close, and set it over the fire till ail the gravy has been extraeted f rom the méat ; pour the liquor into a bowl, let the méat brown in the pan, ànd add to it four quarts of water ; boil it slowly till it is rednced to three pints, strain it, and stir in the gravy drawn from the méat. Set it over the fire, add the vermicelli, one head of celery cut fine, a little cayenne, and sait; boil it up for ten minutes. Lay a French roll in the tureen, pour the soup over it, and strew some vermicelli on the top. BAKED SOUP. Cut the beef or mutton and the vegetables in pieces, season them with sait and pepper, and put them into a jar with a pint of peas and the Patna rice. Pour in four quarts of water, cover the jar very closely, and set it in the oven to bàke. When done, strain it through a sieve, and serve it very hot. VERMICELLI OR MACARONI SOUP. Soak a quarter of a pound of vermicelli or macaroni (whichever is preferred) in a quart of warm water for one hour ; then add it to some good stock or plain veal, chicken or beef soup ; add a spoonful of butter and half a pint of stewed tomatoes just before the soup is served. This is a very fine soup, and is especially nourishing for délicate stomachs. GREEN PEA SOUP, WITHOUT MEAT, FOR LENT. Put two pints of green peas in two quarts of water, boil until the peas are very soft ; then add three or four onions, two heads of celery, a carrot, and a turnip, ail eut small ; season with sait to taste, add a little butter, and boil for two hours. If ît becomes too thick, add one pint of boiling water. The peas may be boiled the day before, and kept over for convenience, if desired. This receipt is intended for green peas, but it may be made with dried peas also, and the longer they boil, the better the soup will be. Do not add the vegetables until the day it is wanted. TOMATO SOUP WITH VEGETABLES. VEEY FINE. Cut small, three carrots, three heads of celery, four onions and two turnips ; put them into a saucepan with a tablespoonful of butter, a slice of ham and a half cup of water ; let them simmer gently for an hour ; then if a very rich soup is desired add to the vegetables two or three quarts of good soup stock, made by boiling a beef bone in three quarts of water until the méat is tender. Let ail boil together for half an hour, and then add ten or twelve ripe tomatoes and a half-dozen whole peppers. It should cook for another hour or so. It must then be strained through a sieve or coarse cloth. Serve with toasted or fried bread cut in bits in the tureen. This is an elegant family soup, particularly nice in summer when the vegetables are fresh. CHEAP WHITE SOUP. Chop up any remains you may have of cold veal, chicken, game or rabbit roasted dry. Grate them, beat them in a mortar, and rub them through a sieve. Then add to the panada a quart of stock, put it into a saucepan and cook. Pay great attention to skimming as it boils. QUEEN VICTORIA'S FAVORITE GREEN PEA SOUP.