juices; then put it on a stronger fire till the meat catches to
the bottom of the pan, and is brought to a proper color; then add a
sufficient quantity of light broth, and simmer it upon a slow fire
till the meat is well done. A little thyme and mushrooms may be added.
Skim and sift it clear for use.

VEAL SOUP.--To a knuckle of veal of 6 pounds, put 7 or 9 quarts of
water; boil down one-half; skim it well. This is better to do the day
before you prepare the soup for the table. Thicken it by rubbing flour,
butter, and water together. Season with salt and mace. When done
[Transcriber's Note: The original text reads 'and'] add one pint new
milk; let it just come to a boil; then pour into a soup dish, lined with
macaroni well cooked.

VEGETABLE SOUP.--Pare and slice five or six cucumbers; and add to
these as many cos lettuces, a sprig or two of mint, two or three
onions, some pepper and salt, a pint and a half of young peas and a
little parsley. Put these, with half a pound of fresh butter, into
a saucepan, to stew in their own liquor, near a gentle fire, half an
hour, then pour two quarts of boiling water to the vegetables, and
stew them two hours; rub down a little flour into a teacupful of
water, boil it with the rest twenty minutes, and serve it.

VERMICELLI SOUP.--Boil tender 1/2 lb. of vermicelli in a quart of rich
gravy; take half of it out, and add to it more gravy; boil till
the vermicelli can be pulped through a sieve. To both put a pint of
boiling cream, a little salt, and 1/4 lb. of Parmesan cheese. Serve
with rasped bread. Add two or three eggs, if you like.

BROWN VERMICELLI SOUP.--Is made in the same manner, leaving out the
eggs and cream, and adding one quart of strong beef gravy.

* * * * *

HOW TO COOK VEGETABLES

HOW TO BOIL ARTICHOKES.--If the artichokes are very young, about an
inch of the stalk can be left; but should they be full grown, the
stalk must be cut quite close. Wash them well and put them into strong
salt and water to soak for a couple of hours. Pull away a few of the
lower leaves, and snip off the points of all. Fill a saucepan with
water, throw some salt into it, let it boil up, and then remove the
scum from the top; put the artichokes in, with the stalks upward, and
let them boil until the leaves can be loosened easily; this will take
from thirty to forty minutes, according to the age of the artichokes.
The saucepan should not be covered durin