ablespoonful of corn starch dissolved in cold milk; season it with one
teaspoonful of salt, quarter of a saltspoonful of white pepper, and the
same of nutmeg; and serve it as soon as it boils up.

10. =Sorrel Soup.=--Put one pint of sorrel into a sauce-pan with a
dessertspoonful of salt, and one gill of cold water; cover it, and cook
until it is tender enough to pierce with the finger nail, then drain,
wash it well with cold water, chop it and pass it through the kitchen
sieve with a wooden spoon; meantime brown half an ounce of chopped onion
in a sauce-pan with one ounce of butter; add one ounce of flour, and
stir till brown; then add two quarts of hot water, or hot water and
stock, and the sorrel, and season with one teaspoonful of salt, quarter
of a saltspoonful of pepper, and the same of nutmeg; mix the yolks of
two eggs with two tablespoonfuls of cold water, add to them half a pint
of boiling soup, and gradually stir the mixture into the soup, boiling
it a minute after it is thoroughly blended; meantime cut two slices of
bread into half inch dice, fry them brown in smoking hot fat, drain
them free from grease on a napkin, put them into a soup tureen, pour the
soup on them, and serve at once.

11. =Pea Soup.=--Use half a pint of dried peas for thick soup, or one pint
for a _puree_, to two quarts of stock or cold water. Bring slowly to a
boil; add a bone or bit of ham, one turnip and one carrot peeled, one
onion stuck with three cloves, and simmer three hours stirring
occasionally to prevent burning; then pass the soup through a sieve with
the aid of a potato masher; and if it shows any sign of settling stir
into it one tablespoonful each of butter and flour mixed together dry;
this will hold the meal in solution; meantime fry some dice of stale
bread, about two slices, cut half an inch square, in hot fat, drain them
on a napkin, and put them in the bottom of the soup tureen in which the
pea soup is served.

12. =Lentil Soup.=--The seed of the lentil tare commonly cultivated in
France and Germany as an article of food, ranks nearly as high as meat,
as a valuable food, being capable of sustaining life and vigor for a
long time; this vegetable is gradually becoming known in this country,
from the use of it by our French and German citizens; and from its
nutritive value it deserves to rank as high as our favorite New England
beans. For two quarts of lentil soup half a pint of yellow lentils
should be well washed, and