h to cover all, simmer slowly three
hours. Should it become too thick, add more hot water; occasionally
remove the pot from the range, take hold of the handle, and twist the
pot round several times; this is done to prevent the chowder from
burning. On no account disturb the chowder with a spoon or ladle until
done; now taste for seasoning, as it is much easier to season properly
after the chowder is cooked than before. A few celery tops may be added
if desired.

CONSOMME.--This is nothing more than beef stock, with a little more
attention given to clarifying it. It is always acceptable if the dinner
to follow is composed of heavy joints and side dishes. If the party
consists of more than twenty, serve one thick soup and one light soup or
consomme.

CONSOMME COLBERT.--Prepare a strong consomme; add to two quarts of it a
tablespoonful each of shredded young turnips and carrots and a
tablespoonful of green peas; simmer until the vegetables are tender;
taste for seasoning.

Poach four eggs in hot water in the usual manner; send these to table
with the soup. In serving add one poached egg to each plate. It is well
always to poach two extra eggs to be used should any of the others be
broken in the service.

CREAM OF CELERY.--Cut up six stalks of celery into half-inch pieces; put
them into a saucepan with one red onion quartered, one blade of mace,
salt, and a few whole peppers; add a quart of veal stock, and boil for
one hour. Rub the ingredients through a sieve; put the pulp into a
saucepan, and add one quart more of veal stock; boil; then draw to one
side of fire to keep hot.

Boil three pints of cream; strain it into the soup; whisk the soup at
the same time (if not thick enough to suit your taste add a little
flour); taste for seasoning; pour it into a hot tureen; serve with small
pieces of toast or croutons.

CREAM OF RICE.--Wash thoroughly a half pound of rice; pick out all
imperfect or colored grains; put it into a saucepan and add two quarts
of stock. Boil slowly for one hour; then rub the rice through a sieve
twice; return it to the stock; season with salt and pepper. Care must be
exercised that the rice does not adhere to the bottom of the saucepan.
Simmer until wanted. Beat up the yolks of two eggs; add them slowly to a
quart of warm, milk previously boiled; whisk the milk into the soup,
which must not be very hot; then pour it into a hot tureen, and serve.

CREAM SOUP.--Prepare two quarts of strong veal s