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Title: With A Saucepan Over the Sea
Author: Keen, Adelaide
Publisher: Boston, Little, Brown, and Company.

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> WITH A SAUCEPAN OVER THE SEA

> CHAPTER ONE - Soups

COCKA LEEKIE. (Scotland.)

THIS is the oldest recipe for soup known, as it dates back to the fourteenth century. Wash and trim 1 dozen leeks, cut them in pieces half an inch long, discarding roots and tops, then fry them in 1 ounce of butter, with 2 stalks of celery and 1 carrot, cut fine. When brown but not burnt, add 1 1/2 quarts of chicken broth and I cup of cooked chicken, cut into dice. Simmer, covered, 2 hours, then add salt, pepper, and yolk of an egg, blended with a little of the broth, first, before adding to the soup.

PETITE MARMITE.

This is the national soup of France, and just now very fashionable in first-class restaurants. It is always served in the earthen pot in which it is cooked, set on a fancy plate. Each mouthful should convey a distinct taste of a separate vegetable. The marmites are sold at the crockery stores in the French quarter, but an ordinary earthen


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Boston bean pot will answer equally well to serve it in. The stock can be first cooked in a large kettle, used for soups, every day.

Cut up 6 pounds of beef and the shin bone, an old chicken,-which can be used for croquettes or salad,- 2 large carrots, 1 leeks, and 2 turnips. Add 3 cloves, a bayleaf, some parsley, thyme, and sweet marjoram, 1 gallon of water. Bring it to a boil, skim it, and let it simmer 8 hours. Take off the fat, clarify it, and use it for frying or braising. Add salt and pepper sparingly, set it away overnight, after straining it. To 1 quart of this, heated in the earthen pot, add 1 cup of sliced carrots, turnips, or string beans, cut thin and cooked. Also 4 slices of toasted bread or rolls. Using this recipe for stock - it is given by a reliable chef at one of the clubs-it will make 3 1/2 quarts, sufficient for a week; 1 pint a day, with the addition of milk or vegetables or any other thickening, will do for a small family. Such concentrated stock requires an equal amount of water in cooking a second time. It may also be used in making sauces.

PURÉE JACKSON. (Paris.)

Wash, parboil, and pare 6 large potatoes. Slice them, add 2 ounces of butter, fry lightly, then add salt, pepper, nutmeg, a bayleaf, some parsley, 2


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ounces of chopped ham, 1 sliced onion, and 6 stalks of celery. Simmer for 3/4 hour. Press through a sieve, add 1 pint of white stock made from chicken or veal, and 1 pint of boiling milk, 2 ounces of butter, and the yolk of 1 egg, blended with a little of the milk. Stir well, add some bread, toasted and cut in dice, called croutons, and serve at once.

EGG SOUP. (Monte Carlo.)

Cut 6 slices of stale bread and dip them lightly in sugar. Put them in the oven to brown, and have ready 1 pint of white stock and 1 pint of boiling milk, blended with the yolks of 3 eggs and 1ounce of butter. Add salt, pepper, and nutmeg and a spoonful of chopped parsley. Pour over the slices of toast and serve, after keeping hot, ten minutes.

QUEEN SOUP.

This is said to have been invented for Marie Stuart by the royal cook when she lived in France as dauphiness. It was a favorite with both Victoria and Napoleon Bonaparte. Cook 2 large onions with 2 pieces of celery, both cut up, in 2 ounces of butter. Add some parsley, thyme, and a bayleaf, 1 chicken cut into joints, and 2 quarts of water. Simmer for 4 hours. Take


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out the chicken, cut the meat of the wings and breast into dice, and keep the dark meat for croquettes or salad. Chop one dozen blanched almonds, the yolks of 2 hard-boiled eggs, and 2 slices of bread soaked in milk. Pound these with the meat and press through a sieve; add to the soup, strained, 1 cup of boiling cream or rich milk, salt, pepper, and nutmeg. Serve at once, hot.

CHICKEN SOUP. (As made in Nice.)

Cook 1 ounce of ham with 1 1/2 quarts of chicken broth for 1/2 hour. Add I cup of young carrots cut into dice, 1 dozen small white onions, and 1 cup of turnips, cut into dice, all cooked previously, also two tablespoonfuls of cooked shredded cabbage, the meat from breast and wings cut into dice, and 2 tablespoonfuls of boiled rice. Strain the soup before adding the vegetables and chicken, season it, and serve.

LOBSTER SOUP. (Paris.)

Boil 1 fine hen lobster weighing 2 pounds. Pick and chop the meat and pound the coral with 1 ounce of butter and rub it through a sieve. Add to the meat 2 quarts of white stock, 1 onion, parsley, thyme, and the rind of a lemon. Cook 1/2 hour, add a blending of flour and butter, and rub it


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through a sieve. Season it with salt, pepper, and nutmeg, add 1/2 pint of whipped cream, and serve, giving a little cream to each person.

LOBSTER SOUP. (London.)

Cut into dice the meat of a boiled lobster, fry it with 1 carrot, 1 onion, 4 pieces of celery, all sliced, parsley, thyme, and the rind of a lemon, in 2 ounces of butter. Add 6 ounces of rice flour, or cooked rice rubbed to a paste, 3 pints of good stock, and the meat and pounded coral. Cook 1/2 hour, press through a sieve, add 1 glass of sherry, some of the meat in pieces, and made into force-meat balls with bread, herbs, eggs, and poached in a little broth.

CREAM OF SHRIMPS. (As made in Nice.)

Boil, shell, clean, and chop fifty shrimps, fry them in 2 ounces of butter, add 1 slice of stale bread, 3 anchovies, 4 ounces of boiled rice, 1 sliced onion, salt, pepper, and 1 quarts of white stock. Cook this 1 hours. Press through a sieve a tablespoonful of sherry or a glass of white wine, and serve hot.

CREAM OF SHRIMPS. (As made in Paris.)

Parboil, shell, clean, and chop fifty fine shrimps, fry in 1 ounces of butter, add 1 cup of bread-crumbs


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of stale bread, not the crust, salt and pepper, 2 quarts of fish stock or that made of chicken or veal, 1 clove, 1 onion, sliced. Save six of the shrimps to add, cut into dice, before serving. Cook 2 hours, press through a sieve, add 1 cup of boiling cream, a little nutmeg, and the shrimps and 2 tablespoonfuls of sherry.

LOBSTER SOUP. (As made in Nantes, France.)

Cook 1 ounce of chopped ham, 1 onion, and 1 carrot, cut fine, parsley, thyme, and a bayleaf, in 1 ounce of butter. Add 3 pounds of lobster meat, cooked and cut into dice, 1 pint of white wine, and 1 1/2 quarts of veal stock. Simmer 1 hour. Strain the soup, add 2 cups of boiled rice and 1 hard-boiled egg sliced and some butter. Season and serve with croutons.

CONSOMMÉ COLBERT. (France.)

Clarify 1 quart of beef stock, well flavored and made from fresh meat, add 1 tablespoonful of sherry, and in each plate put an egg, poached in water and vinegar, to keep it firm and white. Add salt and pepper to taste and serve very hot.

SOUP BONNE FEMME. (Provincial France.)

This is the broth of the farmer and peasant's wife, wholesome and nourishing. Wash, dry, and


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cut up 2 large lettuces, 1 pound of sorrel, and 1 pound of spinach. Add 1 1/2 quarts of good white stock and simmer, with 1/4 pound of butter, 2 onions, and 2 carrots, for 1 hour. Add a blending of 1 ounce of butter, 1 ounce of flour, the yolks of 2 eggs, and a cup of boiling milk, salt, and pepper. Press through a sieve, and serve with croutons.

PECTORAL BROTH. (A French convent soup, given to delicate nuns.)

Cut up an old fowl and put with the liver, heart, and gizzard, 1 quarts of water, with a handful of marshmallow root and 2 cups of barley, 1 carrot, 3 onions, parsley, thyme, and sweet marjoram. Simmer for 3 hours, strain the broth, pressing the barley through a sieve ; add the yolk of I egg, salt, pepper, and a tablespoonful of rum or brandy. It should be reduced to almost a quart, and is very healing.

PIGEON SOUP. (Belgium.)

Blend 1 ounce of butter with 6 ounces of flour, add 3 pigeons, cut up and fried in butter, 1 ounce of chopped ham, 1 quarts of consomme or veal stock, parsley, thyme, a bayleaf, 1 leek, and a piece of celery. Cook 1 hour, strain it, cut the meat into dice, add 1 cup of cooked green peas, salt,


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pepper, 1 cup of cooked and sliced carrots, and a glass of white wine.

FROG SOUP. (Normandy.)

To 1 1/2 quarts of white stock, add 1 1/2 ounces of flour, an onion, parsley, celery, salt, and pepper. Cook it 1 hour, strain and add 1 dozen frogs' legs, fried in butter, and a glass of sherry. Cook 1/2 hour more, add the yolks of 2 eggs, blended with 1 cup of hot milk and a little butter.

HARE SOUP. (Poland.)

Cook the bones, trimmings, gravy, and stuffing of some cooked rabbit with 3 onions, 1 carrot, 1 turnip, sliced, 2 cloves, a little mace, parsley, thyme, a bayleaf, and a piece of celery. Add 1 ounce of butter, and then, when fried together, add 1 quart of beef stock. Cook 2 hours, strain it, taking out the bones and pressing the rest through a sieve. Add 1 dozen forcemeat balls, made of bread-crumbs, chopped ham, herbs, egg, and butter, and poached in stock, a tablespoonful of port wine, and salt and pepper.

LIVER SOUP. (Poland.)

Cut 1/2 pound of liver into slices, add flour, - a spoonful, - 1 ounce of butter and 1 onion, cut fine. Fry this and then pound it, add three slices of


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stale bread, in crumbs, salt, and pepper and 3 pints of brown stock. Boil 20 minutes, press through a sieve, add yolk of 1 egg and some chopped parsley, and serve at once.

EEL SOUP. (Hamburg.)

Clean and cut into 2-inch pieces 2 pounds of eels. Add 1 pint of boiling water, salt, pepper, parsley, 1 carrot, 1 onion, and 1/2 cup of vinegar. Cook 20 minutes, then add 1 cup of finely sliced carrot, cooked in water until tender, and 1 cup of cooked peas, 2 quarts of white stock, parsley, some thyme, and sweet marjoram, one half of the eel broth and salt. Finally blend and add 1 cup of hot milk and the yolk of 1 egg and pour into a tureen over the eels. Pass with this a dish of stewed pears, as they do in Hamburg.

FRENCH GIBLET SOUP.

Chop the liver, wings, gizzard, and heart of a turkey, or 2 chickens fine, and fry them in 1 ounce of butter with 1 onion; add 1 quart of beef stock and 1 pint of hot water, salt, pepper, 1 onion, 1 carrot, 1 turnip, 2 pieces of celery, and 2 ounces of rice. Cook for 1 hour and serve hot.

ENGLISH GIBLET SOUP.

Fry the chopped giblets in butter, as above, add 2 ounces of flour, stir, and when brown, add 1 quart


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of beef stock, a bayleaf, some parsley, 3 pieces of cooked celery, cut into dice, 2 sliced hard-boiled eggs, a tablespoonful of sherry, and 6 forcemeat balls, made of the meat of the fowl, bread, herbs, and egg, poached in broth. Heat all well and serve hot.

OXCHEEK SOUP. (England.)

Fry 2 ounces of chopped ham with 1 onions and 2 carrots, minced, a bayleaf, some parsley, in 2 ounces of butter. Add 2 small heads of celery, 1 parsnip, and 2 slices of toast, a little mace, 1 clove, and 5 quarts of water, and the oxcheek cut into dice. Simmer gently 5 hours. Season to taste. It will make about 4 quarts of rich but economical broth.

OXTAIL SOUP. (England.)

This recipe and the one above were brought by French refugees who had learned, during exile and enforced poverty, how to make the best of their resources.

Cut 3 oxtails into pieces and steep them in water for 2 hours. Drain them, fry in 2 ounces of butter or suet, add salt, pepper, 2 carrots, 1 leek, 1 onion, a piece of celery, 1 clove, and some parsley. Simmer 3 hours, remove the bones, and put the meat into the soup, add 6 small white onions, fried in butter until tender, and serve with croutons.

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CALF'S HEAD SOUP. (Recipe of the Hotel Star and Garter, Richmond, England.)

Parboil and bone a calf's head. Put the bones and the meat, cut up, in 4 quarts of water with 1 ounce of flour, salt, pepper, a bayleaf, some parsley, a clove, 1 carrot, and 1 onion. Cook 4 hours, take out the bones, cut the meat into dice, strain the soup, add the meat, 3 hard-boiled eggs, sliced, 1 dozen poached forcemeat balls, made of some meat, bread-crumbs, herbs, and egg, 1 glass of sherry and 1 lemon, cut in slices. Serve at once, hot.

BATTENBERG SOUP (as made at Windsor).

Cook 1 calf's foot, 3 pounds of soup beef, 3 carrots, 3 onions, 2 cloves, a piece of celery, parsley, and thyme, in 3 1/2 quarts of water for 4 hours. Take out the meat, remove the bones, put the meat, cut up, back in the soup, and set aside until next day. Skim off the fat-clarify it, as directed for frying or braising-strain the soup, add sufficient flour and butter to thicken it, the meat, 1 glass of sherry, salt, pepper, and 1 cup of hot cream.

REGENT'S SOUP. (England.)

Add to the bones, stuffing, gravy, and trimmings of cold roast duck or game, 2 quarts of beef stock, 1 carrot, 1 onion, 1 turnip, 1 head of celery all


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cut up, 4 ounces of barley, parsley, thyme, and a clove. Simmer 2 hours, press through a sieve, season to taste, add the pounded yolks of 3 hard-boiled eggs, half a cup of boiling milk, and a glass of sherry.

PEPPER-POT.

This dish is peculiar to Spain, but it was imported to Jamaica, whence the negroes took the recipe north. In Philadelphia, there are several small restaurants, kept by darkies who are famous for pepper-pot.

To 3 quarts of water add 1 pint of vegetables, cut up, any kinds, mixed, you happen to have, in equal parts, using beans, peas, celery, carrots, onions, rice, lettuce, etc., also potatoes, add 1 pound of mutton, 1 pound of salt pork, and 1 pound of honeycomb tripe, cut up and fried in butter or suet, 1 bayleaf, 1 clove, parsley, thyme, and sweet marjoram. Cook, closely covered, 3 hours. Set aside to cool, remove the fat, thicken with flour and butter and yolk of an egg, add salt and pepper, and serve very hot.

CLEAR GAME SOUP. (Poland.)

Cut up a calf's foot, add the bones and scraps and gravy of any cold game, duck, or rabbit, 2 ounces of chopped ham, 1 onion, 2 carrots, parsley, thyme, a bayleaf, a bit of mace, and a piece of celery.


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Cook it with 2 quarts of water for 3 hours. Strain and clarify it with white of an egg, add salt, pepper, a glass of sherry, 1 hard-boiled egg, and 1 lemon, sliced.

PIGEON BROTH. (Boulogne.)

Lard and roast 4 fine pigeons, cut up the meat and put the bones and gravy in 1 quart of stock to cook. Chop the meat, with one onion, 1 pound of bread-crumbs soaked in milk, and 1 ounce of butter. Add to the rest and cook 1 hour. Press through a sieve, add 1 tablespoonful of port or sherry, salt, pepper, and some slices of toasted bread.

LOBSTER MULLIGATAWNY. (England.)

Cook 2 ounces of chopped ham, 1 carrot, 1 onion, 1 bayleaf, some parsley, 1 ounce of butter. Add two pounds of boiled lobster, cut into dice, 1 quart of veal stock, 1 spoonful of sherry, 1 ounce of flour mixed with 1 ounce of butter, a table-spoonful of curry powder, then cook 1/2 hour. Add the yolks of 2 eggs and 1/2 cup of hot cream, press through a sieve, and serve with a dish of boiled rice.

LENTEN BROTH (as made in the convents of France and Austria).

Cook 2 pounds of flounders or any white fish, cut up, with 1 carrot, 1 onion, 1 turnip, 2 pieces of


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celery, and a bunch of herbs, with 1 quart of water, for 2 hours. Take out the fish, remove skin and bones, and put the fish back again, add 1 pint of boiling milk, mixed with flour and butter, the yolk of an egg and juice of a lemon, salt, pepper, and nutmeg. Press through a sieve and serve hot.

FISH BROTH (as made in Sweden).

Take the water in which a large fresh fish has been boiled, add any scraps or gravy, left over; reduce by boiling to 1 quart. Strain it, add 1 leek, 6 potatoes, 1 carrot, cut up, a bayleaf, and some parsley. Simmer for 1/2 hour, add 1 pint of hot white stock, salt, pepper, a tablespoonful of sherry, and 12 oysters. Cook ten minutes more and serve.

TURKEY SOUP. (Rouen.)

Chop the dark meat of a turkey, add the gravy, bones, skin, and stuffing, 1 cup of bread-crumbs, an onion, some parsley, and 2 quarts of water. Cook 3 hours, add salt and pepper, nutmeg, 1/2 cup of boiling milk, mixed with a little butter and flour, and press through a sieve.

TCHI. (Russian Soup.)

Make 1 pound of sausage meat into small balls and fry them brown. Chop 2 large onions and


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the heart of a cabbage, fry them in butter or suet, add 2 ounces flour, salt, pepper, parsley, and 3 pints of stock. Cook 1 hour, add the sausage balls, and 1 glass of tarragon vinegar.

CRÉCY SOUP. (Flanders.)

The Prince of Wales always eats a bowl of this every 26th of August, in memory of his ancestor, the Black Prince, and the battle of Crécy.

Wash, scrape, and slice 12 fine young carrots; cook in 1 ounce of butter with 1 spoonful of chopped ham or bacon, 1 onion, 1 turnip, a bay-leaf, parsley, and sweet marjoram. Stir while cooking, add 1 quart of stock, simmer two hours. Press through a sieve, add salt, pepper, and nutmeg and croutons.

CONSOMMÉ RACHEL. (France.)

This soup was created for the great actress who, like most people of genius, was a bonne fourchette.

Mix 1 cup of finely chopped and cooked chicken with sufficient white stock to make a paste. Season it and cook, like a custard, in a pan of water. Then cut in squares. Heat 1 quart of consomme with a thickening of flour and butter, 1 ounce of each, and the yolk of an egg and 1/2 cup of cream. Add salt, pepper, the chicken custard, and 2 tablespoonfuls of cooked green peas.

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POTAGE REUNION (invented for a banquet of a peace congress).

Boil 1 pound of cooked salmon in 2 quarts of white stock for 1/2 hour. Add salt and pepper and a blending of 1 cup of milk, some flour, butter, and yolk of an egg. Cook carefully ten minutes longer; add 1 tablespoonful chopped parsley, a little nutmeg and salt. Press through a sieve, add 2 dozen small cooked oysters, and serve at once.

CRÊME FERNEUSE. (Paris.)

Peel and shred 4 large onions, 2 leeks, a bunch of herbs, 2 ounces ham or bacon, and fry in 2 ounces butter. Add 2 ounces boiled rice, 1 quart milk, and 1 quart of veal stock. Cook 20 minutes, add 1 piece of celery, 4 peeled and sliced potatoes, the same amount of turnips, and simmer 1 1/2 hours. Add 1 cup of boiling clam or oyster juice, salt, and pepper. Press through a sieve and serve at once.

POTAGE JACQUELINE. (Paris.)

Blend 1 cup of milk, yolks 3 eggs, and 1 ounce flour, over the fire. Add 1 1/2 quarts chicken broth, boiling hot, salt, pepper, parsley, then strain it and add one tablespoonful of boiled rice, the same of cooked green peas, carrots, and asparagus, cut up.

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POTAGE BELLE FONTAINE. (Paris.)

Cook 1 quart good veal stock with 1 tablespoonful of chopped ham and the meat of a chicken, about 2 cupfuls, minced very finely. Simmer for 40 minutes, add salt, pepper, a tablespoonful of chopped parsley, a teaspoonful of onion juice, then press through a sieve. Finally, add 1 cup of cooked and shredded cabbage.

CREAM of BARLEY SOUP. (Vienna.)

Cook 2 ounces barley, 1 onions, and 2 carrots, sliced, 1 bay leaf, and some parsley, for 3 hours, in 1 quarts veal or chicken stock. Add yolks of 2 eggs and 1 cup of hot milk, and press through a sieve. Season and add 1 cup of asparagus tips or green peas, already cooked.

ITALIAN SOUP.

Cook 1/2 pint of fine cornmeal - they call it semolina in Italy-with 1 ounce butter, 1 quart white stock, salt, pepper, and nutmeg for 1 hour. Add some parsley, stir and strain it, then add the yolk of an egg, blended with 1/2 pint hot milk. Serve with grated Parmesan cheese and croutons.

A FRENCH SOUP OF LEEKS.

In the provinces they make many savory soups with vegetables which contain all the mineral salts


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we need so much for our nerves and blood, especially in the spring.

Trim and slice a large bundle of leeks, discard the greenest part of the tops and fry the rest in 2 ounces butter, add 2 ounces flour, then a pint of hot milk and a pint of white stock, parsley, salt, and pepper. Cook 40 minutes, add yolk of one egg, and serve with croutons.

GERMAN VEAL BROTH.

Cut up 2 pounds of the knuckle of veal and cook it in 3 quarts water, with 1 carrot, 1 onion, 1 clove, salt, pepper, parsley, and thyme. Simmer for 4 hours. Cool, skim, and strain it. To 1 1/2 quarts of this stock add 1/4 pound cooked vermicelli, a tablespoonful of chopped parsley, a pinch of nutmeg, and the yolk of an egg blended with half a cup of milk.

TURNIP SOUP. (Rouen.)

Pare and chop 1 quart of turnips, fry in 2 ounces butter or suet, add half a spoonful of sugar and some parsley, and 1 pint consommé. Cook 3/4 hour. Make six slices of toast, pour the turnips, well seasoned, into a dish, lay the toast over, dot with butter, and bake 1/2 hour. This is served in Rouen with a tureen of hot consommé and a tablespoonful given on each plate, but it can also


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[Illustration: An illustration of a meal with a plate of three toast, a bowl of soup, and two glasses of wine.]




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be made into one broth, cooking the turnips in the whole amount of stock, pressing them through a sieve and putting toast on top, when serving. Is excellent made of rabbit stock, instead of beef.

VEGETABLE SOUP (made in France, during Lent).

Fry 2 carrots, 2 turnips, 2 onions, 1/2 pint string beans, 1 leek, 1 cup of spinach with some parsley and a bit of celery, in 2 ounces butter. Add 1 ounce flour, 1 quart, and a pint of milk, 1 pint of stewed tomatoes, and a pinch of baking soda, also a blade of mace. Simmer for 2 hours, press through a sieve, add a teaspoonful of sugar, a little butter blended with flour, and 2 tablespoonfuls each of cooked rice and peas.

TOMATO SOUP (as made in Germany). Cut up 1 pound of veal from the breast, add the bones and 1 ounce butter, 1 onion, and 1 carrot, and 3 quarts water, parsley, salt, and pepper, 1 pint tomatoes and 1 green pepper, cut up and free from seeds. Cook 3 hours, add a spoonful of sugar and 1 cup of boiled rice.

ONION SOUP, WITH CHEESE. (Italy.)

This is a favorite soup at the French and Italian restaurants in New York. It is the "plat de jour" for Mondays.

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Slice four large onions very thin, fry them in butter, and add them to 1 quart of well-flavored beef consommé. Put these in an earthen pipkin or marmite, and arrange on top four slices of toasted bread, on which sprinkle 2 tablespoonfuls of grated Parmesan cheese. Keep these hot, and serve in the dish, one slice of toast for each person. Small yellow bowls, such as are used for custards, etc., are generally passed with the soup, instead of ordinary soup plates. The foreign flavor depends greatly upon such trifles, imitating the inns of the old country.

CHESTNUT SOUP. {A French recipe.)

Boil 1 quart of large and sound chestnuts in salted water for 20 minutes; peel and chop them. Add 1 quart water, a teaspoonful of salt and one of sugar, and the rind of a lemon. Cook for half an hour, then rub through a sieve. Add 1 quarts white stock, a tablespoonful of butter blended with a tablespoonful of flour, pepper, and a little parsley. Stir for twenty minutes and rub through a sieve. Serve with toast.

CHESTNUT SOUP. (Italian style.)

Peel and blanch fifty large chestnuts. Cook them in sufficient veal stock to cover, with 2


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tablespoonfuls of bread-crumbs, 1 teaspoonful of salt, a little pepper and nutmeg, for 2 hours. To every quart of this now add a pint of hot milk. Press through a sieve, add the yolk of one egg, a tablespoonful of sherry, and serve with croutons.

CHEESE SOUP. (Southern France.)

Peel, slice, and fry 6 onions with 1/4 pound of ham, minced, and 2 ounces butter. Add 1/2 pound bread-crumbs, 3 pints good white stock, - preferably chicken, - salt, pepper, and a blade of mace. Cook for 1/2 hour, add 1/4 pound grated Parmesan cheese, and yolks of 1 eggs. Strain it by pressing it through a sieve, and serve at once.

CUCUMBER SOUP. (Greece.)

Peel 4 large cucumbers, slice them, and remove the seeds. Fry with 1 ounce butter, add salt, pepper, a blade of mace, 1 pint hot milk, and 1 quart white stock. Cook 1 1/2 hours. Thicken with flour and butter and press through a sieve.

OYSTER SOUP. (A French recipe.)

Drain 1 quart of oysters and season with salt, pepper, a blade of mace, a bayleaf, and 1 ounce butter. Add 1/2 pint of white stock and cook fifteen minutes. Remove the oysters and herbs,


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and to the stock add the juice of the oysters and 1 pint of hot milk, the yolk of 1 egg, some parsley, and a blending of flour and butter. Put in the oysters, and after stirring a few moments serve hot.

ONION BROTH. (Dieppe.)

Parboil 6 large onions, slice them, and toss in 1 ounce of butter with salt, pepper, and some parsley. Add 1 1/2 tablespoonfuls of flour and 1 quart of white stock, made from fish or chicken, also 1 pint of hot milk. Press through a sieve and serve with slices of toast.