t them in a stewpan with an ounce of
butter; let them brown without burning. Now add the fish and four
tablespoonfuls of fine olive-oil, a bruised clove of garlic, two bay
leaves, four slices of lemon peeled and quartered, half a pint of
Shrewsbury tomato catsup, and half a salt-spoonful of saffron. Add
sufficient hot soup stock to cover the whole; boil slowly for half to
three-quarters of an hour; skim carefully while boiling; when ready to
serve add a tablespoonful of chopped celery tops.

CAULIFLOWER SOUP.--Fry half an onion in a very little butter; when it is
a light brown add a tablespoonful of minced raw ham and two or three
stalks of celery, then add a quart of soup stock; simmer slowly for half
an hour. Boil for twenty-five or thirty minutes one medium-sized head of
cauliflower in water slightly salted. Strain the contents of the
frying-pan into a saucepan, and add one quart more of stock. Drain the
cauliflower; rub it through a fine sieve into the stock; boil just once;
draw to one side of the fire; taste for seasoning. Now dissolve a
teaspoonful of rice flour in half a cupful of cold milk; whisk the soup
thoroughly; pour into a hot tureen, and serve.

CHESTNUT SOUP.--Remove the outer peel or coating from twenty-five
Italian chestnuts; pour scalding water over them, and rub off the inner
coating. Put them into a saucepan with one quart of soup stock, and boil
for three-quarters of an hours; drain; rub them through a colander, then
through a sieve, with one tablespoonful of cracker dust, or pound to a
paste in a mortar; season with salt and pepper; add gradually the stock
in which they were boiled; add one pint more of stock; boil once, and
draw to one side of the fire.

Beat up the yolks of two raw eggs; add them to one quart of warm milk;
whisk the milk into the soup; taste for seasoning; pour into a hot
tureen, and send to table with croutons.

CHICKEN BROTH FOR THE INVALID.--Procure a dry-picked Philadelphia
roasting chicken; cut it in halves; put one half in the ice box; chop
the other half into neat pieces; put it into a small saucepan; add one
quart of cold water, a little salt and a leaf of celery; simmer gently
for two hours; remove the oily particles thoroughly; strain the broth
into a bowl; when cooled a little, serve to the convalescent. Serve the
meat with the broth.

CHICKEN SOUP.--Take three young male chickens; cut them up; put them in
a saucepan with three quarts of veal stock. (A sliced ca