* * *

ALMONDEGOS SOUP: A SUPERIOR WHITE SOUP.

Put a knuckle of veal and a calf's foot into two quarts of water, with
a blade of mace and a bunch of sweet herbs, a turnip, a little white
pepper, and salt; when sufficiently done, strain and skim it, and
add balls of forced meat, and egg balls. A quarter of an hour before
serving beat up the yolks of four eggs with a desert spoonful of lemon
juice, and three ounces of sweet almonds blanched and beaten with a
spoonful of powdered white sugar. This mixture is to be stirred into
the soup till it thickens, taking care to prevent its curdling.

* * * * *

A FINE VEGETABLE OR FRENCH SOUP.

Take two quarts of strong stock made of gravy beef, add to this,
carrots, turnips, leek, celery, brocoli, peas and French beans, all
cut as small as possible, add a few lumps of white sugar, pepper, and
salt, let it simmer till the vegetables are perfectly soft, and throw
in a few force-meat balls.

* * * * *

ASPARAGUS SOUP.

Take eight pounds of gravy beef, with five pints of water, a few sweet
herbs, and an onion shred, with a little pepper and salt; when the
strength of the meat is sufficiently extracted, strain off the soup,
and add to it a bundle of asparagus, cut small, with a little chopped
parsley and mint; the asparagus should be thoroughly done. A few
minutes before serving, throw in some fried bread cut up the size
of dice; pound a little spinach to a pulp, and squeeze it through a
cloth, stir about a tea-cup full of this essence into the soup, let it
boil up after to prevent a raw taste.

* * * * *

SOUP MAIGRE.

Chop three lettuces, a large handful of spinach, a little chervil, a
head of celery, two or three carrots, and four onions, put them on
the fire with half a pound of butter, and let them fry till slightly
browned, season with a little salt, sifted white sugar, and white
pepper, stew all gently in five pints of boiling water for about two
hours and a half, and just before serving the soup, thicken it with
the beaten yolks of four eggs, mixed first with a little of the soup,
and then stirred into the remainder.

* * * * *

SUMMER PEA SOUP.

Take a peck of peas, separate the old from the young, boil the former
till they are quite tender in good stock, then pass them through a
sieve, and return them to the stock, add the