With a saucepan over the sea

Then add 2 quarts of water, i pint of dried beans With a Saucepan over the Sea soaked overnight, and a bunch of herbs. Cook 4 hours, press through a sieve, and add salt and pepper. PUCHERO. (Spanish Soup.) This also is a national dish, common to rich and poor. Cut up three pounds of beef, i pig's foot, j^ pound of ham, the giblets of a fowl, and three handfuls of garbanzos, or chick peas. Simmer 2 hours, add a slice of pumpkin, free from seeds, i large carrot, i head of lettuce, }4 a cabbage, and a bunch of herbs. Cook i hour longer, add 6 small sausages, and boil till they are done. Strain and thicken the soup and serve the meat and vegetables, neatly arranged on a separate dish. GARBURE. (Another national dish of Spain.) Parboil, peel, and slice a small white cabbage, drain it, and add }( pound of sliced bacon, salt, pepper, a clove, i leek, i carrot, i onion, and 6 pieces of celery. Stir these with enough suet or butter to brown them, add two quarts of good stock, and cook for two hours, or as much as will cover the meat and vegetables. Make a forcemeat with }( pound of stale bread, butter, stock, and herbs, and line a dish with it, arranging the vegetables, etc., in layers with forcemeat between. Add With a Saucepan over the Sea enough stock to moisten all and have forcemeat and a layer of grated cheese on top. Bake in the oven half an hour and serve with a tureen of hot consomme. When helping the latter, put a tablespoonful in each plate. HUNGARIAN SOUP. Chop 2 cups of cold roast duck with i ounce of parsley, bay leaf, and thyme. Fry in i ounce of butter, add i ounce flour, then i quart of beef stock, and J^ pint of white wine or cider. Cook i hour. Rub through a sieve, add some pieces of duck and i green pepper, sliced and free from seeds and fried in butter, also i cup of cooked barley, salt, and pepper to taste. MANNHEIM SOUP. (Germany.) To I quart of stock add sufficient tomatoes and herbs to make a cream when strained, heat it again, and add i ounce of rice and yi, pound of cooked salmon or shrimps chopped fine, an onion, a carrot, and thyme and parsley. Cook j^ hour or longer, rub through a sieve, and serve with a plate of boiled rice. CHERRY SOUP. (Berlin.) Trim and stone i pint of red cherries, add i pint of water, juice and grated rind of a lemon, cinna- With a Saucepan over the Sea mon, sugar to taste, and 3 tablespoonfuls of wine or cordial, claret is the best. Cook until done and serve, hot or very cold, with a plate of buttered toast. It will take about half an hour to cook, mashing the fruit well. These fruit and wine soups are favorite hot weather fare in Austria and Germany. APPLE SOUP. Pare and stew 8 fine apples in % pint of water. Add sugar to taste, press through a sieve, flavor with lemon juice and nutmeg and add a tablespoonful of cornstarch. Cook about ten minutes, add, when cool, i pint of white wine or cider, and pour it over 4 apples, sliced and cooked in syrup. STRAWBERRY SOUP. Wash and drain % pound of strawberries, sprinkle them with sugar, set them aside. Make a syrup of I pound of sugar and 3 pints of water, add i yi pounds of strawberries and the juice of a lemon. Mash, strain, and cool this ; add % pint of light wine and the sugared berries. Serve very cold. WINE SOUP. Mix rapidly on the fire i quart of white wine, i quart of water, i tablespoonful of cornstarch, yolks of 6 eggs, juice and rind of a lemon, and 4 table- With a Saucepan over the Sea spoonfuls of sugar. Stir it, but do not let it boil, for 20 minutes. Then add the beaten whites, sweetened with sugar, and put on ic to cool. CHOCOLATE SOUP. (Italy.) Boil 2 ounces of grated chocolate, a spoonful of vanilla, sugar to taste, and one quart of milk, until smooth. Add the yolks of 4 eggs well beaten, take off and pour over slices of stale sponge cake. Serve cold. 3a