nd a few minutes in
hot water, when they may be easily peeled. When made in this way you
must thicken it with the flour only. Any part of the veal may be used,
but the shin or knuckle is the nicest.

* * * * *

OYSTER SOUP.

Wash and drain two quarts of oysters, put them on with three quarts of
water, three onions chopped up, two or three slices of lean ham, pepper
and salt; boil it till reduced one-half, strain it through a sieve,
return the liquid into the pot, put in one quart of fresh oysters, boil
it till they are sufficiently done, and thicken the soup with four
spoonsful of flour, two gills of rich cream, and the yelks of six new
laid eggs beaten well; boil it a few minutes after the thickening is put
in. Take care that it does not curdle, and that the flour is not in
lumps; serve it up with the last oysters that were put in. If the
flavour of thyme be agreeable, you may put in a little, but take care
that it does not boil in it long enough to discolour the soup.

* * * * *

BARLEY SOUP.

Put on three gills of barley, three quarts of water, few onions cut up,
six carrots scraped and cut into dice, an equal quantity of turnips cut
small; boil it gently two hours, then put in four or five pounds of the
rack or neck of mutton, a few slices of lean ham, with pepper and salt;
boil it slowly two hours longer and serve it up. Tomatos are an
excellent addition to this soup.

* * * * *

DRIED PEA SOUP.

Take one quart of split peas, or Lima beans, which are better; put them
in three quarts of very soft water with three onions chopped up, pepper
and salt; boil them two hours; mash them well and pass them through a
sieve; return the liquid into the pot, thicken it with a large piece of
butter and flour, put in some slices of nice salt pork, and a large
tea-spoonful of celery seed pounded; boil it till the pork is done, and
serve it up; have some toasted bread cut into dice and fried in butter,
which must be put in the tureen before you pour in the soup.

* * * * *

GREEN PEA SOUP.

Make it exactly as you do the dried pea soup, only in place of the
celery seed, put a handful of mint chopped small, and a pint of young
peas, which must be boiled in the soup till tender; thicken it with a
quarter of a pound of butter, and two spoonsful of flour.

* * * * *