ut five pints; then strain it off, and add
to it what soup-herbs you like, according to your palate. Celery and
endive must be first stewed in butter; and peas and asparagus first
boiled, and well drained from the butter, before you put it to the soup.
Stew it some time longer, and skim off all the fat; then take a French
roll, which put in your soup-dish; pour in your soup, and serve it up.
Just before you take it off the fire, squeeze in the juice of a lemon.

If veal alone is used, and fowl or chicken boiled in it and taken out
when enough done, and the liquor strained, and the fowl or chicken put
to the clear liquor, with vermicelli, you will have a fine white soup;
and the addition of the juice of a lemon is a great improvement.

The French cooks put in chervil and French turnips, lettuce, sorrel,
parsley, beets, a little bit of carrot, a little of parsnips, this last
must not boil too long--all to be strained off: to be sent up with
celery, endive (or peas) or asparagus, and stuffed cucumbers.

_Soup without Meat._

Take two quarts of water, a little pepper, salt, and Jamaica pepper, a
blade of mace, ten or twelve cloves, three or four onions, a crust of
bread, and a bunch of sweet herbs; boil all these well. Take the white
of two or three heads of endive, chopped, but not too small. Put three
quarters of a pound of butter in a stewpan that will be large enough to
hold all your liquor. Set it on a quick fire till it becomes very brown;
then put a little of your liquor to prevent its turning, or oiling;
shake in as much flour as will make it rather thick; then put in the
endive and an onion shred small, stirring it well. Strain all your
liquor, and put it to the butter and herbs; let it stew over a slow fire
almost an hour. Dry a French roll, and let it remain in it till it is
soaked through, and lay it in your dish with the soup. You may make this
soup with asparagus, celery, or green peas, but they must be boiled
before you put them to the burnt butter.

_Soup for the Poor._

Eight pails of water, two quarts of barley, four quarts of split peas,
one bushel of potatoes, half a bushel of turnips, half a bushel of
carrots, half a peck of onions, one ounce of pepper, two pounds of salt,
an ox's head, parsley, herbs, boiled six hours, produce one hundred and
thirty pints. Boil the meat and take off the first scum before the other
ingredients are put in.

_Another._

To feed one hundred and thirty person