l of salt; half a saltspoonful of pepper; and four quarts of
cold water.

Cut all the meat from the beef bone in small pieces; slice the onions; fry
the ham (or, if preferred, a thick slice of salt pork weighing not less
than two ounces); fry the onions a bright brown in this fat; add the
pieces of beef, and brown them also. Now put all the materials, bones
included, into the soup-kettle; add the cold water, and let it very
gradually come to a boil. Skim with the utmost care, and then boil slowly
and steadily for not less than five hours, six or even seven being
preferable. Strain, and set in a cold place. Next day remove the fat, and
put the soup on the fire one hour before it will be wanted. Break the
white and shell of an egg into a bowl; add a spoonful of cold water, and
beat a moment; add a little of the hot soup, that the white may mix more
thoroughly with the soup, and then pour it into the kettle. Let all boil
slowly for ten minutes; then strain, either through a jelly-bag, or
through a thick cloth laid in a sieve or colander. Do not stir, as this
would cloud the soup; and, if not clear and sparkling, strain again.
Return to the fire, and heat to boiling-point, putting a lemon cut in thin
slices, and, if liked, a glass of sherry, into the tureen before serving.
A poached egg, or a boiled egg from which the shell has been peeled, is
often served with each plate of this soup, which must be clear to deserve
its name.

WHITE SOUP.

Veal or chicken must be used for this soup; and the stock must always be
prepared the day beforehand, having been flavored with two chopped onions
and a cup of cut celery, or celery-seed and other seasoning, in the
proportions already given. On the day it is to be used, heat a quart of
milk; stir one tablespoonful of butter to a cream; add a heaping
tablespoonful of flour or corn-starch, a saltspoonful of mace, and the
same amount of white pepper. Stir into the boiling milk, and add to the
soup. Let all boil a moment, and then pour into the tureen. Three eggs,
beaten very light and stirred into the hot milk without boiling, make a
still richer soup. The bones of cold roast chicken or turkey may be used
in this way; and the broth of any meat, if perfectly clear, can serve as
foundation, though veal or chicken is most delicate.

MOCK TURTLE SOUP.

A calf's head is usually taken for this soup; but a set of calf's feet and
a pound of lean veal answer equally well. In either case, boi