of chopped celery tops, a blade of mace, one salted
anchovy, six whole peppers, and a pint of soup stock. Let it boil; then
strain into a saucepan; add the chopped clams and one quart of stock or
hot water. Boil slowly one hour; strain all the clams through a sieve
twice, and return to the stock; season with salt and cayenne. Keep the
soup warm, but do not let it boil again; taste for seasoning. Boil one
pint of cream in a saucepan previously wet with cold water; strain it,
and add to the soup slowly. Mix a teaspoonful of rice flour in a little
cold milk; add to the soup; whisk the soup; taste again for seasoning;
pour it into a hot tureen, and serve.

RABBIT SOUP.--Cut up two jack rabbits into neat pieces; put them into a
stewpan containing one quarter of a pound of melted butter; add a slice
of fat bacon cut into small pieces. Fry for five minutes in the butter;
slice two small carrots, and two red onions, and add to the saucepan
with one bay leaf, one blade of mace, four cloves, a few green celery
stalks, one ounce of salt, and one long red pepper.

Pour over all, one gallon of stock; simmer gently for nearly three
hours; skim carefully; strain into a saucepan, and set on back of range
to keep hot, but not to boil. Add half a pint of dry sherry, and serve
with croutons. If not dark enough add a little glaze.

SCOTCH BROTH.--Take two pounds of mutton trimmings; cut into neat
pieces; put into a saucepan with three quarts of water, one large red
onion, salt, and a dozen whole peppers. Boil gently, and remove the scum
as it rises; wash half a pint of barley; soak it while the soup is
boiling, and add it at the end of the first hour. Let the soup boil for
two hours longer; taste for seasoning; pour slowly into a soup tureen,
leaving the meat in the saucepan. Some prefer to take the meat out of
the soup, and after removing the bones they return the meat to the soup.

SORREL SOUP.--Sorrel is an excellent ingredient for soup. Its acid
leaves are much appreciated by the French; the wild sorrel may be used,
but now that truck gardeners are cultivating it extensively, it will be
found less troublesome to use the latter.

The Germans make the best sorrel soup; their recipe is as follows:--Wash
and pick over two quarts of sorrel; remove the stems; then cut the
sorrel into pieces. Heat two ounces of butter in a small saucepan; add
the sorrel and a few blades of chives; cover without water and allow it
to steam for half an hou