The table

74. Cream Palestine, — Boil for about twenty-five minutes half a pound of Jerusalem artichokes; peel and mash them well, then put them in a saucepan with one ounce of butter, moistening with three pints of white broth (No. 99), and half a pint of mirepoix (No. 138). Add three tablespoonfuls of raw rice, and half a tablespoonful of salt. Cook thoroughly for thirty minutes; then strain through a sieve, and finish with half a cupful of cream, and a handful of croutons souffles (No. 134). 75. Cream of Lima Beans. — Put two ounces of butter in a saucepan with half a pint of mirepoix (No. 138), a tablespoonful of flour, and one pint of Lima beans, seasoning with half a tablespoonful of salt. Moisten with three pints of white broth (No. 99); cook for thirty minutes; then strain through a sieve, and serve with half a cupful of cream and a handful of croutons souffles (No. 134). 76» Cream of Dried Green Peas. — Soak one pint of dried peas for four hours; then cover them with three pints of white broth (No. 99), or water. Put them in a saucepan, adding a bouquet (No. 254), a good-sized piece of salt pork (about two ounces), one carrot, one onion, three cloves, and twelve whole peppers. Cook for forty-five 'minutes; then rub through a sieve, add two ounces of good butter, and half a cupful of cream, and serve with sippets of fried bread. Should water be used instead of broth, taste before serving to see if sufficiently seasoned. 77« Cream Of Barley. — Moisten half a pint of well-washed barley with one quart of white broth (No. 99), adding a bouquet (No. 254), and one whole onion; boil in the saucepan on the stove for forty-five minutes, and season with half a tablespoonful of salt and a teaspoonful of pepper. Strain through a coarse colander, and removing the bouquet, serve with a thickening made of a cupful of cream and the yolks of two raw eggs, and a handful of sippets of bread fried in butter. 78. Cream of Bice. — Same as for No. 77, using rice instead of barley, and letting it cook thirty minutes. 79. Cream of Sorrel,— Steam three good handfuls of well-cleaned sorrel with one ounce of butter. After cooking ten minutes, rub through a sieve into a saucepan; add a quart of white broth (No. 99), and one pint of bechamel sauce (No. 154); season with half a tablespoonful of salt and a teaspoonful of pepper and let boil for fifteen minutes. Thicken the soup before serving with half a cupful of cream and the yolks of two raw eggs well beaten together, adding six slices of bread. 80. Cream of Sorrel and Rice. —The same as for No. 79, adding three tablespoonfuls of raw rice, and cooking for twenty minutes longer. 81. Cream of Sorrel, fermiere.— Steam three good handfuls of wellcleaned sorrel with one ounce of butter for ten minutes, and then strain it as for the above. Moisten with three pints of broth (No. 99), adding one more ounce of butter, one sliced, raw potato, two leeks cut in small squares, half an onion, also cut, half a tablespoonful of salt, and a teaspoonful of pepper. Cook well for thirty minutes, and serve with six slices of bread, but add no thickening.