With a saucepan over the sea

Heat I 5^ quarts of chicken stock and make some forcemeat balls of a little cold chopped chicken, bread-crumbs, herbs, and yolk of an egg. Poach them in the stock and keep warm. Now thicken the stock with }4 cup of milk or cream, mixed with the yolks of 3 eggs, salt, and pepper, the juice of a lemon and a pinch of nutmeg. Serve with slices of toast. A convent recipe, dating to the days before the Revolution. With a Saucepan over the Sea CREAM OF LETTUCE. (France.) Wash and drain three large heads of lettuce, chop them, and fry them with }i pound of butter. Add salt, pepper, a bunch of parsley, 5 ounces of rice, and 2 quarts of white stock. Cook for 45 minutes, press through a sieve, add i pint of boiling milk, and serve with croutons. SORREL SOUP. (Provincial France.) This recipe comes from the country, but the homesick students can always find sorrel soup in the little restaurants of the Latin Quarter. Pick sufficient sorrel to make a pint of puree, chop it, and add i ounce butter ; cook, stirring well, for 20 minutes. Add i ounce flour and press through a sieve ; let it cook again, with i pint hot milk and i pint of stock ; season it with salt, pepper, and nutmeg and stir in the yolks of 2 eggs. Strain it again and serve with croutons. ENDIVE SOUP. (Alsace-Lorraine.) Trim and parboil 4 heads of chicory, drain it and chop it very fine. Add 2 ounces butter, salt, pepper, and mace, and 2 ounces flour. Then add I quart of veal stock and i cup of boiling milk. Cook for I hour, add yolks of 2 eggs, beaten in ^ cup of milk, and strain it through a sieve. Serve at once. With a Saucepan over the Sea LENTIL SOUP. (Bavaria.) Soak I pint of lentils overnight, drain them, and add I quart of stock and i pint of water, some parsley, 2 leeks, a bit of celery, 2 ounces of chopped ham, an onion, and a carrot. Cook 3 hours, rub through a sieve, add the juice of a lemon, salt, and pepper. If not thick and smooth, add a tablespoonful of flour, mixed with as much butter. VEGETABLE MARROW SOUP. (England.) Vegetable marrow is a species of squash, and the latter is a good substitute. Peel and slice a large squash ; fry it in 2 ounces butter, with salt, pepper, and 4 ounces of flour. Add I quart of milk and i pint of strong veal or chicken stock, some parsley, onion, and a carrot. Cook for I hour, press through a sieve, Add a pinch of sugar, a tablespoonful of butter, and serve with croutons. TUSCANY SOUP. (Italy.) Peel and slice and fry 2 egg-plants, with i ounce of butter and as much flour, salt, pepper, a blade of mace, 3 large tomatoes, 4 mushrooms, some parsley, and then add i quart of consomme. Cook for I hour, press through a sieve, add 2 tablespoonfuls of grated cheese and 2 ounces of cooked With a Saucepan over the Sea macaroni. In Italy, the above mixture is baked in a dish, and a spoonful is added to every plate of consomme when serving, but the recipe as here given is better suited to American tastes. CABBAGE SOUP. (Sicily.) Trim and slice a nice head of cabbage, parboil it, and drain it and chop it finely. Fry it in an ounce of butter ; add a tablespoonful of flour, salt, pepper, and I quart of veal broth. Simmer i hour, press it through a sieve, add i pint of hot milk, season it, and serve with croutons. GREEK BROTH. Cut up a shoulder of mutton, or the neck, take out the bones and add to both meat and bones 2 quarts of water, % pint split peas, 2 tablespoonfuls of chopped ham, i onion, i carrot, some parsley and thyme. Cook 3 hours, remove the bones, cut up the meat and press the rest through a sieve. Season to taste and return the meat to the broth. PRUSSIAN SOUP. (A national dish.) Cut up and fry in 3 ounces of suet 2 heads of celery, 2 carrots, 2 turnips, 2 onions, 2 leeks, and I pound of potatoes. Add % pound of beef cut into dice, cover and steam, but do not let it burn.