ery, if you have it; if not, add two seeds
of celery; put three quarts, or three and a half quarts of water to
this, and stir all together with a little pepper and salt; simmer very
slowly, and skim off what rises; in three or four hours the soup will
be clear. When served, add a little vermicelli, which should have
previously been boiled in water; the liquid should be carefully
poured off through a sieve. A large quantity may be made in the same
proportions. Of course, the meat and onions must be stirred whilst
frying, and constantly turned; they should be of a fine brown, not
black, and celery-seed will give a flavor, it is so strong.

CARROT SOUP.--Put some beef bones, with four quarts of the liquor in
which a leg of mutton or beef has been boiled, two large onions, a
turnip, pepper and salt into a sauce-pan, and stew for three hours. Have
ready six large carrots, scraped and cut thin, strain the soup on them,
and stew them till soft enough to pulp through a hair sieve or coarse
cloth, then boil the pulp with the soup, which is to be as thick as
pea-soup. Use two wooden spoons to rub the carrots through. Make the
soup the day before it is to be used. Add cayenne. Pulp only the red
part of the carrot, and not the yellow.

CLAM SOUP.--Cut salt pork in very small squares and fry light brown;
add one large or two small onions cut very fine, and cook about ten
minutes; add two quarts water and one quart of raw potatoes, sliced;
let it boil; then add one quart of clams. Mix one tablespoonful of
flour with water, put it with one pint of milk, and pour into the
soup, and let it boil about five minutes. Butter, pepper, salt.
Worcestershire sauce to taste.

[Transcriber's Note: The original text reads 'GROUTONS']
CROUTONS.--These are simply pieces of bread fried brown and crisp, to be
used in soups.

GAME SOUPS.--Cut in pieces a partridge, pheasant, or rabbit; add
slices of veal, ham, onions, carrots, etc. Add a little water, heat a
little on slow fire, as gravy is done; then add some good broth, boil
the meat gently till it is done. Strain, and stew in the liquor what
herbs you please.

GAME SOUP.--In the season for game, it is easy to have good game soup
at very little expense, and very nice. Take the meat from off the
bones of any cold game left, pound it in a mortar and break up the
bones, and pour on them a quart of any good broth, and boil for an
hour and a half. Boil and mash six turnips, and mix with the pounded