an hour before serving.

7. =Scotch Broth without Meat.=--Steep four ounces of pearl barley over
night in cold water, and wash it well in fresh water; cut in dice half
an inch square, six ounces of yellow turnip, six ounces of carrot, four
ounces of onion, two ounces of celery, (or use in its place quarter of a
saltspoonful of celery seed;) put all these into two and a half quarts
of boiling water, season with a teaspoonful of salt, quarter of a
saltspoonful of pepper, and as much cayenne as you can take up on the
point of a very small pen-knife blade; boil slowly for two hours; then
stir in quarter of a pound of oatmeal, mixed to a smooth batter with
cold water, see if seasoning be correct, add two or three grates of
nutmeg, and boil half an hour. Meantime, cut two slices of bread in half
inch dice, fry light brown in hot fat, and lay the bits in the soup
tureen; when the soup is ready pour it over them, and serve. This soup
is very rich and nutritious, and should be served with light dinners.

8. =Scotch Broth with Meat.=--Put four ounces of barley to soak in warm
water. From two pounds of the shoulder of mutton, cut the lean meat in
dice half an inch square; cut up the rest in small pieces and make a
stock as directed in receipt _No. 1._, _Part I._, using two and a half
quarts of water, and boiling and skimming for two hours; at the end of
an hour and a half put the dice of meat into a sauce-pan with two ounces
of butter, and fry them brown; stir in one ounce of flour; cut in dice
six ounces each of yellow turnip and carrot, chop four ounces of onion,
and put these with the meat; add the barley, and the stock strained,
season with a teaspoonful of salt, and quarter of a saltspoonful of
pepper, and simmer one hour. Then serve with a tablespoonful of chopped
parsley sprinkled in the soup.

9. =Spinach Soup.=--Blanch two quarts of spinach, by putting it into a
large pot full of boiling water, with two tablespoonfuls of salt, cover
until it boils up once; then remove the cover, and with a wooden spoon
press the spinach under water as fast as it rises to the surface; boil
it steadily until it is tender enough to pierce easily with the finger
nail; then drain it; run plenty of cold water from the faucet over it,
while it is still in the colander; drain it again, chop it fine, and
pass it through a kitchen sieve with the aid of a wooden spoon; boil two
quarts of milk, add the spinach to it, thicken it by stirring in one
t