me of the grated crumbs; salt and pepper to taste;
form into small round dumplings; boil them in the soup for half an hour
before serving.

GLAZE.--Glaze is made from rich soup stock, boiled down until it forms a
dark, strong jelly. It is used in coloring soups and sauces and for
glazing entrees. It should be kept in a stone crock.

ARTICHOKE SOUP.--Melt a piece of butter the size of an egg in a
saucepan; then fry in it one white turnip sliced, one red onion sliced,
three pounds of Jerusalem artichokes washed, pared, and sliced, and a
rasher of bacon. Stir these in the boiling butter for about ten minutes,
add gradually one pint of stock. Let all boil together until the
vegetables are thoroughly cooked, then add three pints more of stock;
stir it well; add pepper and salt to taste, strain and press the
vegetables through a sieve, and add one pint of boiling milk. Boil for
five minutes more and serve.

ASPARAGUS SOUP.--Take seventy-five heads of asparagus; cut away the
hard, tough part, and boil the rest until tender. Drain them, and throw
half into cold water until the soup is nearly ready, and press the other
half through a hair sieve. Stir the pressed asparagus into two pints of
stock, and let it boil; add salt, pepper, and a small lump of sugar. Cut
the remaining heads of asparagus into peas; put them into the soup, and
in a few minutes serve. If necessary color with a little spinach green.

BARLEY SOUP.--Put into a stock pot a knuckle of veal and two pounds of
shoulder of mutton chopped up; cover with one gallon of cold water;
season with salt, whole peppers, and a blade of mace; boil for three
hours, removing the scum as fast as it rises. Wash half a pint of barley
in cold water, drain and cover it with milk, and let it stand for half
an hour, drain and add to the soup; boil half an hour longer,
moderately; strain, trim the meat from the bone, chop up a little
parsley or celery tops, add a tablespoonful to the soup and serve.

BEEF TEA.--Take half a pound of lean beef; cut it up into small bits;
let it soak in a pint of water for three-quarters of an hour; then put
both into a quart champagne bottle with just a suspicion of salt. Cork
tightly, and wire the cork, so as to prevent its popping out. Set the
bottle in a saucepan full of warm water, boil gently for an hour and a
half, and strain through a napkin. Beef tea, without the fibrine of the
meat, if administered often to a patient, will tend to weaken, inste