tureen and pour the soup over without
shaking, for fear of crumbling the bread, which would spoil the
appearance of the soup, and make it look thick.

_Time_.--2 hours.

_Seasonable_ in the winter.

_Sufficient_ for 8 persons.

THE PRINCE Of WALES.--This soup was invented by a philanthropic
friend of the Editress, to be distributed among the poor of a
considerable village, when the Prince of Wales attained his
majority, on the 9th November, 1859. Accompanying this fact, the
following notice, which appears in "BEETON'S DICTIONARY OF
UNIVERSAL INFORMATION" may appropriately be introduced,
premising that British princes attain their majority in their
18th year, whilst mortals of ordinary rank do not arrive at that
period till their 21st.--"ALBERT EDWARD, Prince of Wales, and
heir to the British throne, merits a place in this work on
account of the high responsibilities which he is, in all
probability, destined to fulfil as sovereign of the British
empire. On the 10th of November, 1858, he was gazetted as having
been invested with the rank of a colonel in the army. Speaking
of this circumstance, the _Times_ said,--'The significance of
this event is, that it marks the period when the heir to the
British throne is about to take rank among men, and to enter
formally upon a career, which every loyal subject of the queen
will pray may be a long and a happy one, for his own sake and
for the sake of the vast empire which, in the course of nature,
he will one day be called to govern. The best wish that we can
offer for the young prince is, that in his own path he may ever
keep before him the bright example of his royal mother, and show
himself worthy of her name.' There are few in these realms who
will not give a fervent response to these sentiments. B.
November 9th, 1841."

POTAGE PRINTANIER, OR SPRING SOUP.

149. INGREDIENTS.--1/2 a pint of green peas, if in season, a little
chervil, 2 shredded lettuces, 2 onions, a very small bunch of parsley, 2
oz. of butter, the yolks of 3 eggs, 1 pint of water, seasoning to taste,
2 quarts of stock No. 105.

_Mode_.--Put in a very clean stewpan the chervil, lettuces, onions,
parsley, and butter, to 1 pint of water, and let them simmer till
tender. Season with salt and pepper; when done, strain off the
vegetables, and put two-thirds of the liquor they were boiled in to the
stock.