artridges; add a ladleful of soup, and stir it well; when it comes
to a jelly, put in a sufficient quantity of stock, and see that it is
clear; let it boil, skimming and refreshing it with water; season it
as the above; you may add, if you like, a clove of garlic; let it then
boil slowly or simmer four or five hours; put it through a towel, and
use it for mixing in sauces or clear soups.

JULIENNE SOUP.--Take some carrots and turnips, and turn them
riband-like; a few heads of celery, some leeks and onions, and cut
them in lozenges, boil them till they are cooked, then put them into
clear gravy soup. Brown thickening.--N.B. You may, in summer time, add
green peas, asparagus tops, French beans, some lettuce or sorrel.

SOUP AND SOUPS.--It is not at all necessary to keep a special fire for
five hours every day in order to have at dinner a first course of
soup. Nor need a good, savory, nutritious soup for a family of five
cost more than 10 cents. There is no use hurling any remarks about
"swill-pails." Every housekeeper who knows anything of her kitchen and
dining-room affairs, knows there are usually nice clean fragments of
roasts and broils left over, and that broth in which lamb, mutton,
beef, and fowls have been boiled is in existence, and that twice a
week or so there is a bowl of drippings from roasted meats. All these
when simmered with rice, macaroni, or well-chosen vegetables, and
judiciously seasoned, make good soups, and can be had without a
special fire, and without sending to the butcher's for special meats.

We name a few of the soups we make, and beg leave to add that they
are pretty well received. We make them in small quantities, for nobody
with three additional courses before him wants to eat a _quart_ of
soup, you know!

1.--One pint of good gravy, three cups boiling water, a slice of
turnip, and half an onion cut in small bits, two grated crackers.
Simmer half an hour.

2.--On ironing day cut off the narrow ends from two or three sirloin
steaks, chop them into morsels and put in a stewpan with a little
salt, a tablespoonful of rice and a pint of cold water, and simmer
slowly for three hours. Then add water enough to make a quart of soup,
a tablespoonful of tomato catsup, and a little browned flour mixed
with the yolk of an egg.

3.--Pare and slice very thin four good sized potatoes, pour over them
two cups of boiling water, and simmer gently until the potatoes are
dissolved. Add salt, a lump of ni