rrot, one
turnip, and one head of celery may be put with them and removed before
the soup is thickened.) Let them simmer for an hour. Remove all the
white flesh; return the rest of the birds to the soup, and boil gently
for two hours. Pour a little of the liquid over a quarter of a pound of
bread crumbs, and when they are well soaked put it in a mortar with the
white flesh of the birds, and pound the whole to a smooth paste: add a
pinch of ground mace, salt, and a little cayenne pepper; press the
mixture through a sieve, and boil once more, adding a pint of boiling
cream; thicken with a little flour mixed in cold milk; remove the bones,
and serve.

CHICKEN SOUP, NO. 2.--Cut up one chicken, put into a stewpan two quarts
of cold water, a teaspoonful of salt, and one pod of red pepper; when
half done add two desert spoonfuls of well washed rice: when thoroughly
cooked, remove the bird from the soup, tear a part of the breast into
shreds (saving the remainder of the fowl for a salad), and add it to the
soup with a wine-glass full of cream.

CLAM BROTH.--Procure three dozen little-neck clams in the shell; wash
them well in cold water; put them in a saucepan, cover with a quart of
hot water; boil fifteen minutes; drain; remove the shells; chop up the
clams, and add them to the hot broth with a pat of butter; salt if
necessary and add a little cayenne; boil ten minutes, pour into a soup
tureen, add a slice of toast, and send to table. This is the mode
adopted when we do not have a clam opener in the house.

Raw, freshly opened clams should be chopped fine and prepared in the
manner above described. The large clams are better for chowders than for
stews and broth.

CLAM CHOWDER.--Chop up fifty large clams; cut eight medium-sized
potatoes into small square pieces, and keep them in cold water until
wanted.

Chop one large, red onion fine, and cut up half a pound of larding pork
into small pieces.

Procure an iron pot, and see that it is very clean and free from rust;
set it on the range, and when very hot, throw the pieces of pork into
it, fry them brown; next add the onion, and fry it brown; add one fourth
of the chopped clams, then one fourth of the chopped potato, and two
pilot crackers quartered, a teaspoonful of salt, one chopped, long, red
pepper, a teaspoonful of powdered thyme and half a pint of canned tomato
pulp. Repeat this process until the clams and potato are used, omitting
the seasoning; add hot water enoug