s; put them into a saucepan; add three quarts of cold water,
one heaping teaspoonful of salt. Bruise, and add six peppercorns, three
or four celery tops, and one young leek. Boil slowly for two hours;
remove the scum as it rises. Boil a cupful of rice for twenty minutes;
add it to the soup, and taste for seasoning; remove the celery, leek,
and mutton bones; pour the soup into a hot tureen, and serve.

Substitute a knuckle of veal for mutton, and you will have an excellent
veal broth.

ONION SOUP.--Peel and cut into small pieces three medium-sized onions;
fry them in a little butter until tender, but not brown; pour over them
a pint of stock; add a little salt and cayenne. Simmer for fifteen
minutes; press the soup through a sieve; put it in a saucepan, and add
three tablespoonfuls of grated bread crumbs, and half a gobletful of hot
cream. Taste for seasoning, and serve with small slices of toast.

OXTAIL SOUP.--Take two oxtails; cut them into joints, and cut each joint
into four pieces; put them into a pan with two ounces of butter, and fry
them for ten minutes. Slice two onions, one turnip, two carrots, and a
dozen outer stalks of celery, and fry in the same butter, with three
slices of bacon cut up fine; fry to a light brown. Turn the ingredients
into a saucepan with a quart of stock or ham water, and boil quickly for
half an hour, then add two more quarts of stock, a bouquet of herbs, two
bay-leaves, a dozen whole peppers crushed, a few cloves, and salt to
taste. Simmer until the meat is quite tender; then take it out; strain
the soup; skim off the fat, and thicken with two ounces of flour. Return
the meat to the soup; add a tablespoonful of Worcestershire, and a
cupful of sherry, and serve with grated rusks.

OYSTER SOUP.--Wet a saucepan with cold water; pour into it two quarts of
milk. When at boiling point, add two dozen oysters and a pint of oyster
liquor well seasoned with salt and pepper. Dissolve a tablespoonful of
rice flour in a little cold milk; finally add a large tablespoonful of
table butter; do not let the soup boil again as it will contract the
oysters. Pour into a tureen, taste for salting, and serve, a few broken
crackers may be added. The object in wetting the pan is to prevent the
milk from burning.

PEA SOUP.--Cut two large slices of ham into dice, with a sliced onion,
and fry them in a little bacon fat until they are lightly browned. Cut
up one turnip, one large carrot, four outer stalks of c