The thorough good cook

The soup is served in the tureen, and the meat, which now corresponds with the French houilli, on a dish separately. " Puchero," radically, is the pot in which the beef soup is concocted, and preferably the pot should be an earthen one. 104. Mexican Fucliero. This docs not differ much from the Spanish dainty, save in the circumstance that for the garbanzos, or chick- SOUPS. 13;J peas, are substituted frijoles, or kidney-beans, with shining black skins ; and, again, the Mexicans, who are very fond of highly spiced dishes, are accustomed to stew whole chillies in the puchero. 105. Calabriau Soup. Chop up an onion ; fry to a golden colour in a stew-pan; add four ounces of lean raw ham, grated ; a bunch of parsley stuck with cloves and peppercorns ; two minutes afterwards, add six tomatoes sliced, and freed from the skins and pips. As soon as the tomatoes have lost their moisture in the pan, pour over a little melted glaze and some reduced brown sauce ; boil for a few minutes, and pass all through a sieve. Have ready a pound and a half of Naples macaroni, cooked as directed above ; pour it into the pan and mix with six ounces of butter ; keep rolling the pan so that the butter and the macaroni shall get well mingled ; finish with a pinch of pepper, dress it in a deep dish or a tureen by layers, sprinkling each layer with grated cheese, and pour over it a little of the sauce previously prepared ; more sauce and more Parmesan must crown the whole ; and you may serve separately a tureen of well-clarified broth. The macaroni without the broth will be found quite as tasty. A most enjoyable summer soup, and a cheap one. 106. German Soup. Take veal-stuffing and make it into small circular puddings; boil them in water, and drain them on a sieve ; then cut the hearts of two cabbages fine, and blanch them in salt and water for ten minutes; squeeze the water from them, and put them into a stew-pan with a piece of butter, a little salt and sugar, and simmer the cabbages for an hour over a slow fire ; then put as much broth as may be required to make the mixture of a good consistence ; let it boil, skim off the fat, and rub it through a tammy ; then boil up the soup, and put into it the small puddings. This may be highly seasoned. 107. Flemish Soup. Slice six onions, cut six heads of celery into small pieces, and slice about twelve potatoes. Put about a quarter of a pound of butter with two ounces of ham into a stewpan, with a little white stock ; set it to stew slowly for half an hour ; then fill up with broth ; let it boil on gently half an hour more, or until the potatoes are dissolved ; then rub it through a tammy with the crumb of half a French roll soaked in the broth, and add half a pint of cream that has been boiled, and a mixture of four yolks of eggs. "Work a little fresh butter in the soup previous to serving. 108. Austrian Soup.