g. Boil all together very gently for ten
minutes, stirring all the time, as the sauce easily burns and very
quickly spoils. This stock, made in large quantities, makes white
soup; for this an old fowl, stewed down, is excellent, and the liquor
in which a young turkey has been boiled is as good a foundation as can
be desired.

ECONOMICAL WHITE SAUCE.--Cut up fine one carrot, two small onions, and
put them into a stewpan with two ounces of butter, and simmer till the
butter is nearly absorbed. Then mix a small teacupful of flour in a
pint of new milk, boil the whole quietly till it thickens, strain
it, season with salt and white pepper or cayenne, and it is ready to
serve. Or mix well two ounces of flour with one ounce of butter; with
a little nutmeg, pepper and salt; add a pint of milk, and throw in
a strip of lemon peel; stir well over the fire till quite thick, and
strain.

WINE SAUCE.--One and 1/2 cups sugar, three quarters cup of wine, a
large spoonful flour, and a large piece of butter.

* * * * *

HOW TO MAKE SOUPS
... AND BROTHS

ARTICHOKE SOUP.--Take Jerusalem artichokes according to the quantity
of soup required to be made, cut them in slices, with a quarter of
a pound of butter, two or three onions and turnips, sliced into a
stewpan, and stew over a very slow fire till done enough, and thin it
with good veal stock. Just before you serve, at the last boil, add a
quarter of a pint of good cream. This is an excellent soup. Season
to taste with a little salt and cayenne. As it is necessary to vary
soups, we shall give you a few to choose from according to season and
taste. All brown soups must be clear and thin, with the exception of
mock turtle, which must be thickened with flour first browned with
butter in a stewpan. If the flour is added without previous browning,
it preserves a raw taste that by no means improves the flavor.

ASPARAGUS SOUP.--Three or four pounds of veal cut fine, a little salt
pork, two or three bunches of asparagus and three quarts of water.
Boil one-half of the asparagus with the meat, leaving the rest in
water until about twenty minutes before serving; then add the rest
of the asparagus and boil just before serving; add one pint of milk;
thicken with a little flour, and season. The soup should boil about
three hours before adding the last half of the asparagus.

BEEF BROTH.--Put two pounds of lean beef, one pound of scrag of veal,
one pound o