r. Stir to prevent burning; sprinkle over this a
tablespoonful of flour free from lumps. Now add three quarts of
well-seasoned veal stock; taste for seasoning; boil once, and send to
table with croutons or small bits of toast. This an excellent spring and
summer soup.

SPRING SOUP.--Take two quarts of nicely seasoned veal stock; place it on
the range to keep hot, but not to boil. Cut into neat strips four young
carrots, four young spring turnips, and two spring leeks; add them to
the stock. Now add half a pint of fresh green peas; boil gently for
fifteen minutes; taste for seasoning, and serve.

TOMATO SOUP.--Cut four ounces of ham into dice; slice two onions, and
fry with ham in two ounces of butter; when browned turn them into a
saucepan containing three quarts of stock or corned-beef water, and add
three carrots, two turnips, and one long red pepper, and a dozen outer
stalks of celery. Simmer gently for one hour; then add a quart of canned
tomatoes; boil gently for another hour; rub the whole through a sieve,
and simmer again with the liquor a few minutes; add salt, and serve with
fried bread crumbs.

TURKEY SOUP.--Take the remains of a cold roast turkey, trim off all the
meat, break up the bones, and put them into a saucepan; cover them with
two quarts of veal stock; salt and cayenne to taste. Boil gently for one
hour; strain and skim. Now add the flesh of the turkey; simmer gently;
dissolve a tablespoonful of rice flour in a little cold milk, and add it
to the soup. Let it come to a boil; taste for seasoning, and serve with
croutons.

VEGETABLE SOUP.--Wash and clean two carrots and two turnips; cut them
into slices, and cut each slice into small narrow strips; put them into
a saucepan with four stalks of celery cut into inch pieces, a dozen
button onions, one long red pepper, and a teaspoonful of salt; add three
quarts of soup stock; boil until the vegetables are tender, add a lump
of sugar, and serve. The carrots and turnips may be cut into fancy
shapes with a vegetable cutter.

VERMICELLI SOUP.--Take one quarter of a pound of vermicelli; break it
into pieces, and boil it for five minutes; drain and add it to three
pints of strong soup stock. Boil once; draw to one side, and simmer
gently for twenty minutes. Should any scum arise, remove it; taste for
seasoning, and send to table with a little Parmesan cheese.

COOKERY BOOKS.

By THOMAS J. MURREY,

_Formerly professional caterer of the Astor House,