Instead of Lima beans, you may divide a cauliflower or two broccolis into sprigs, and boil them in the soup with the other vegetables.

This soup may be made of a shoulder of mutton, cut into pieces and the bones cracked. For a large potful add also the breast to the neck, cutting the bones apart.

AUTUMN SOUP.--Begin this soup as early in the day as possible. Take six pounds of the lean of fine fresh beef; cut it into small pieces; sprinkle it with a tea-spoonful of salt, (not more); put it into a soup-pot, and pour on six quarts of water. The hock of a cold ham will greatly improve it. Set it over a moderate fire, and let it boil slowly.

After it comes to a boil, skim it well. Have ready a quarter of a peck of ochras cut into very thin round slices, and a quarter of a peck of tomatos cut into pieces; also a quart of sh.e.l.led Lima beans. Season them with pepper. Put them in; and after the whole has boiled three hours _at least_, take four ears of young Indian corn, and having grated off all the grains, add them to the soup and boil it an hour longer. Before you serve up the soup remove from it all the bits of meat, which, if the soup is sufficiently cooked, will be reduced to shreds.

You may put in with the ochras and tomatos one or two sliced onions. The soup, when done, should be as thick as a jelly.

Ochras for soup may be kept all winter, by tying them separately to a line stretched high across the store room.

WINTER SOUP.--The day before you make the soup, get a leg or shin of beef. Have the bone sawed through in several places, and the meat notched or scored down to the bone. This will cause the juice or essence to come out more freely, when cooked. Rub it slightly with salt; cover it, and set it away. Next morning, early as possible, as soon as the fire is well made up, put the beef into a large soup-pot, allowing to each pound a small quart of water. Then taste the water, and if the salt that has been rubbed on the meat is not sufficient, add a very little more. Throw in also a tea-spoonful of whole pepper-corns; and you may add half a dozen blades of mace. Let it simmer slowly till it comes to a boil; then skim it well. After it boils, you may quicken the fire. At nine o'clock put in a large head of cabbage cut fine as for cold-slaw; six carrots grated; the leaves stripped from a bunch of sweet marjoram; and the leaves of a sprig of parsley. An hour afterwards, add six turnips, and three potatoes, all cut into four or eight pieces. Also two onions, which will be better if previously roasted brown, and then sliced. Keep the soup boiling steadily, but not hard, unless the dinner hour is very early. For a late dinner, there will be time to boil it slowly all the while; and all soups are the better for long and slow boiling. See that it is well skimmed, so that, when done, there will be not a particle of fat or sc.u.m on the surface. At dinner-time take it up with a large ladle, and transfer it to a tureen. In doing so, carefully avoid the shreds of meat and bone. Leave them all in the bottom of the pot, pressing them down with the ladle. A ma.s.s of shreds in the tureen or soup-plate looks slovenly and disgusting, and should never be seen at the table; also, they absorb too much of the liquid. Let the vegetables remain in the soup when it is served up, but pick out every shred of meat or bone that may be found in the tureen when ready to go to table.

In very cold weather, what is left of this soup will keep till the second day; when it must be simmered again over the fire, till it just comes to a boil. Put it away in a tin or stone vessel. The lead which is used in glazing earthen jars frequently communicates its poison to liquids that are kept in them.

VEGETABLE SOUP--(_very good_.)--Soak all night, in cold water, either two quarts of yellow split peas, or two quarts of dried white beans. In the morning drain them, and season them with a very little salt and cayenne, and a head of minced celery, or else a heaped table-spoonful of celery seed. Put them into a soup-pot with four quarts of water, and boil them slowly till they are all dissolved and undistinguishable. Stir them frequently. Have ready a profuse quant.i.ty of fresh vegetables, such as turnips, carrots, parsnips, potatos, onions, and cauliflowers; also, salsify, and asparagus tops. Put in, first, the vegetables that require the longest boiling. They should all be cut into small pieces. Enrich the whole with some bits of fresh b.u.t.ter rolled in flour. Boil these vegetables in the soup till they are all quite tender. Then transfer it to a tureen, and serve it up hot.

The foundation being of dried peas or beans, makes it very thick and smooth, and the fresh vegetables improve its flavor. It is a good soup for Lent, or for any time, if properly and liberally made.

All vegetable soups can be made in Lent without meat, if milk is subst.i.tuted for water, and with b.u.t.ter, beaten eggs and spice, to flavor and enrich it.

FRENCH POT AU FEU.--This is one of the national dishes of France. The following is a genuine French receipt, and it would be found very palatable and very convenient if tried in our own land of plenty. The true French way to cook it is in an earthen pipkin, such as can be had in any pottery shop. The French vessel has a wide mouth, and close-fitting lid, with a handle at each side, in the form of circular ears. It is large and swelling in the middle, and narrows down towards the bottom. The American pipkin has a short thick spout at one side, and stands on three or four low feet. No kitchen should be without these vessels, which are cheap, very strong, and easily kept clean. They can sit on a stove, or in the corner of the fire, and are excellent for slow cooking.

The wife of a French artisan commences her pot au feu soon after breakfast, prepares the ingredients, puts them, by degrees, into the pot, attends to it during the day; and when her husband has done his work she has ready for him an excellent and substantial repast, far superior to what in our country is called a _tea-dinner_. Men frequently indemnify themselves for the poorness of a tea-dinner by taking a dram of whiskey afterwards. A Frenchman is satisfied with his excellent pot au feu and some fruit afterwards. The French are noted as a temperate nation. If they have eaten to their satisfaction they have little craving for drink. Yet there is no country in the world where so much good eating might be had as in America. But to live well, and wholesomely, there should also be good cooking, and the wives of our artisans must learn to think more of the comfort, health, and cheerfulness of him who in Scotland is called the _bread-winner_, than of their own finery, and their children's uncomfortable frippery.

_Receipt._--For a large pot au feu, put into the pipkin six pounds of good fresh beef cut up, and pour on it four quarts of water. Set it near the fire, skim it when it simmers, and when nearly boiling, add a tea-spoonful of salt, half a pound of liver cut in pieces, and some black pepper. Then add two or three large carrots, sliced or grated on a coa.r.s.e grater; four turnips, pared and quartered; eight young onions peeled and sliced thick, two of the onions roasted whole; a head of celery cut up; a parsnip split and cut up; and six potatos, pared, sliced, or quartered. In short any good vegetables now in season, including tomatos in summer and autumn. Also a bunch of sweet herbs, chopped small. Let the whole continue to boil slowly and _steadily_; remembering to skim well. Let it simmer slowly five or six hours. Then, having laid some large slices of bread in the bottom of a tureen, or a very large pan or bowl, pour the stew or soup upon it; all the meat, and all the vegetables. If you have any left, recook it the next morning for breakfast, and _that day_ you may prepare something else for dinner.

For beef you may subst.i.tute mutton, or fresh venison, if you live in a venison country, and can get it newly killed.

WILD DUCK SOUP.--This is a company soup. If you live where wild ducks are abundant, it will afford an agreeable variety occasionally to make soup of some of them. If you suspect them to be sedgy or fishy, (you can ascertain by the smell when drawing or cleaning them,) parboil each duck, with a carrot put into his body. Then take out the carrot and throw it away. You will find that the unpleasant flavor has left the ducks, and been entirely absorbed by the carrots. To make the soup--cut up the ducks, season the pieces with a little salt and pepper, and lay them in a soup-pot. For a good pot of soup you should have four wild ducks. Add two or three sliced onions, and a table-spoonful of minced sage. Also a quarter of a pound of b.u.t.ter divided into four, and each piece rolled in flour. Pour in water enough to make a rich soup, and let it boil slowly till all the flesh has left the bones,--skim it well.

Thicken it with boiled or roasted chestnuts, peeled, and then mashed with a potato beetle. A gla.s.s of Madeira or sherry will be found an improvement, stirred in at the last, or the juice and grated peel of a lemon. In taking it up for the tureen, be careful to leave all the bones and bits of meat in the bottom of the pot.

VENISON SOUP.--Take a large fine piece of freshly killed venison. It is best at the season when the deer are fat and juicy, from having plenty of wild berries to feed on. I do not consider winter-venison worth eating, when the meat is poor and hard, and affords no gravy, and also is black from being kept too long. When venison is fresh and in good order it yields a fine soup, allowing a small quart of water to each pound of meat. When it has boiled well, and been skimmed, put in some small dumplings made of flour and minced suet, or drippings. Also, boiled sweet potatos, cut into round thick slices. You may add boiled sweet corn cut off the cob; and, indeed, whatever vegetables are in season. The soup-meat should boil till all the flesh is loose on the bones, and the bits and shreds should not be served up.

The best pieces of buffalo make good soup.

GAME SOUP.--Take partridges, pheasants, grouse, quails, or any of the birds considered as game. You may put in here as many different sorts as you can procure. They must all be fresh killed. When they are cleaned and plucked, cut them in pieces as for carving, and put them into a soup-pot, with four calves' feet and some slices of ham, two sticks of celery, and a bundle of sweet herbs chopped small, and water enough to cover the whole well. Boil and skim well, till all the flesh is loose from the bones. Strain the liquid through a sieve into a clean pot, then thicken it with fresh b.u.t.ter rolled in flour. Add some force-meat b.a.l.l.s that have been already fried; or else some hard-boiled yolks of eggs; some currant jelly, or some good wine into which a half-nutmeg has been grated; the juice of two oranges or lemons, and the grated yellow peel of one lemon. Give the soup another boil up, and then send it to table, having bread rolls to eat with it.

This is a fine soup for company. Venison soup may be made in this manner. Hare soup also.

SQUATTER'S SOUP.--Take plenty of _fresh-killed_ venison, as fat and juicy as you can get it. Cut the meat off the bones and put it (with the bones) into a large pot. Season it with pepper and salt, and pour on sufficient water to make a good rich soup. Boil it slowly (remembering to skim it well) till the meat is all in rags. Have ready some ears of young sweet corn. Boil them in a pot by themselves till they are quite soft. Cut the grains off the cob into a deep dish. Having cleared the soup from shreds and bits of bone left at the bottom of the pot, stir in a thickening made of indian meal mixed to a paste with a little fresh lard, or venison gravy. And afterwards throw in, by degrees, the cut corn. Let all boil together, till the corn is soft, or for about half an hour. Then take it up in a large pan. It will be found very good by persons who never were squatters. This soup, with a wild turkey or a buffalo hump roasted, and stewed grapes sweetened well with maple sugar, will make a good backwoods dinner.

MOCK TURTLE SOUP.--Boil together a knuckle of veal (cut up) and a set of calves' feet, split. Also the hock of a cold boiled ham. Season it with cayenne pepper; but the ham will render it salt enough. You may add a smoked tongue. Allow, to each pound of meat, a small quart of water.

After the meat has come to a boil and been well skimmed, add half a dozen sliced parsnips, three sliced onions, and a head of celery cut small, with a large bunch of sweet marjoram, and two large carrots sliced. Boil all together till the vegetables are nearly dissolved and the meat falls from the bone. Then strain the whole through a cullender, and transfer the liquid to a clean pot. Have ready some fine large sweetbreads that have been soaked in warm water for an hour till all the blood was disgorged; then transferred to boiling water for ten minutes, and then taken out and laid in very cold water. This will blanch them, and all sweetbreads should look white. Take them out; and remove carefully all the pipe or gristle. Cut the sweetbreads in pieces or mouthfuls, and put them into the pot of strained soup. Have ready about two or three dozen (or more) of force-meat b.a.l.l.s, made of cold minced veal and ham seasoned with nutmeg and mace, enriched with b.u.t.ter, and mixed with grated lemon-peel, bread-crumbs, chopped marjoram and beaten eggs, to make the whole into smooth b.a.l.l.s about the size of a hickory nut. Throw the b.a.l.l.s into the soup, and add a fresh lemon, sliced thin, and a pint of Madeira wine. Give it one more boil up; then put it into a tureen and send it to table.

This ought to be a rich soup, and is seldom made except for dinner company.

If the above method is _exactly_ followed, there will be found no necessity for taking the trouble and enduring the disgust and tediousness of cleaning and preparing a calf's head for mock turtle soup--a very unpleasant process, which too much resembles the horrors of a dissecting room. And when all is done a calf's head is a very insipid article.

It will be found that the above is superior to any mock turtle. Made of shin beef, with all these ingredients, it is very rich and fine.

FISH SOUP.--All fish soups should be made with milk, (if unskimmed so much the better,) using no water whatever. The best fish for soup are the small sort of cat-fish; also tutaug, porgie, blue fish, white fish, black fish or sea-ba.s.s. Cut off their heads, tails, and fins, and remove the skin, and the backbone, and cut the fish into pieces. To each pound of fish allow a quart of rich milk. Put into the soup-pot some pieces of cold boiled ham. No salt will then be required; but season with cayenne pepper, and a few blades of mace and some grated nutmeg. Add a bunch of sweet marjoram, the leaves stripped from the stalks and chopped. Make some little dumplings of flour and b.u.t.ter, and put them in when the soup is about half done. Half an hour's steady boiling will be sufficient.

Serve up in the tureen the pieces of fish and ham. Also some toast cut in dice.

Soup may be made in this manner, of chickens or rabbits, using always milk enriched with bits of b.u.t.ter rolled in flour and flavored with bits of cold ham.

LOBSTER SOUP.--This is a fine soup for company. Take two or three fine fresh lobsters, (the middle sized are the best.) Heat a large pot of water, throwing in a large handful of salt. When it is boiling hard put in the lobsters, head foremost, that they may die immediately. They will require at least half an hour's fast boiling; if large, three quarters.

When done, take them out, wipe off the sc.u.m that has collected on the sh.e.l.l, and drain the lobster. First break off the large claws, and crack them, then split the body, and extract all the white meat, and the red coral--nothing else--and cut it into small pieces. Mash the coral into smooth bits with the back of a large spoon, mixing with it plenty of sweet oil; and, gradually, adding it to the bits of chopped lobster. Put into a clear soup-pot two quarts, or more, of good milk, and thicken it with half a dozen crackers or b.u.t.ter-biscuit, pounded fine; or the grated crumbs of two or three small rolls, and stir in a quarter of a pound of fresh b.u.t.ter made into a paste with two spoonfuls of flour. Put in the chopped lobster, seasoned with nutmeg, a few blades of mace powdered, and a little cayenne. Let all boil together, slowly, for half an hour, keeping it closely covered. Towards the last, stir in two beaten eggs. Lay some very small soda biscuit in the bottom of a tureen, and pour the soup upon them. Nasturtion flowers strewed at the last thickly over the surface of this soup, when in the tureen, are an improvement both to its appearance and flavor. So is peppergra.s.s.

CRAB SOUP.--Take the meat of two dozen boiled crabs, cut it small, and give it a boil in two quarts of milk. Season it with powdered mace, nutmeg, and a little cayenne, and thicken it with b.u.t.ter mixed in flour; or, make the flour and b.u.t.ter into little dumplings. Have ready half a dozen yolks of hard-boiled eggs, and crumble them into the soup just before you take it from the fire. Add the heart of a fresh green lettuce, cut small and strewed over the surface of the soup, after it is poured into the tureen.

OYSTER SOUP.--Strain the liquor from one hundred oysters, and carefully remove any bits of sh.e.l.l or particles of sea-weed. To every pint of oyster liquor allow an equal quant.i.ty of rich milk. Season it with whole pepper and some blades of mace. Add a head of celery, washed, sc.r.a.ped, and minced small. Put the whole into a soup-pot, and boil and skim it well. When it boils put in the oysters. Also, a quarter of a pound of fresh b.u.t.ter; divide into four pieces, each piece rolled in flour. If you can procure cream, add a half-pint, otherwise boil some six eggs hard, and crumble the yolks into the soup. After the oysters are in give them but one boil up, just sufficient to plump them. If boiled longer they will shrink and shrivel and lose their taste. Take them all out and set them away to cool. When the soup is done, place in the bottom of the tureen some small square pieces of nicely toasted bread cut into dice, and pour on the soup; grate in a nutmeg and then add the oysters. Serve it up very hot.

Another way is to chop or cut small the oysters, omitting the hard part.

Make the soup as above, and put in the minced oysters at the last, letting them boil but five minutes. Mix the powdered nutmeg with them.

This is a good way, if you make but a small quant.i.ty of soup.

CLAM SOUP.--Having washed clean the outside sh.e.l.ls of a hundred small sand clams, (or scrubbed them with a brush,) put them into a large pot of boiling water. When they open their sh.e.l.ls take them out with a ladle, and as you do so, put them into a cullender to drain off the liquor. Then extract the clams from the sh.e.l.ls with a knife. Save a quart of the liquor, putting the clams in a pitcher by themselves. Mix with the quart of liquor, in a clean pot, two quarts of rich milk. Put in the clams, and add some pepper-corns and some blades of mace. Also, a bunch of sweet marjoram, the leaves stripped off and minced. After all has boiled well for an hour, add half a pound, or more, of nice fresh b.u.t.ter, made into little dumplings with flour; also a pint of grated bread-crumbs. Let it boil a quarter of an hour longer. Then pour the soup off from the clams and leave them in the bottom of the pot. They will not now be worth eating. If you cannot obtain small clams, you may cut large ones in pieces, but they are very coa.r.s.e and tough.

FAST-DAY SOUP.--_For winter._--Having soaked all night two quarts of split peas, put them into a soup-pot, adding a sliced onion, two heads of celery, the stalks split and cut small; a table-spoonful of chopped mint, another of marjoram, and two beets, that have been previously boiled and sliced. Mix all these with half a pound of fresh b.u.t.ter cut into pieces and dredged with flour. Season with a little salt and pepper. Pour on rather more than water enough to cover the whole. Let them boil till all the things are quite tender, and the peas dissolved.

When done, cover the bottom of a tureen with small square bits of toast, and pour in the contents of the soup-pot.

It is a good way to boil the split peas in a pot by themselves, till they are quite dissolved, and then add them to the ingredients in the other pot.

Vegetable soups require a large portion of vegetables, and b.u.t.ter always, as a subst.i.tute for meat.

FRIDAY SOUP.--_For summer._--This is a fast-day soup. Pare and slice six cuc.u.mbers, and cut up the white part or heart of six lettuces; slice two onions, and cut small the leaves of six sprigs of fresh green mint, unless mint is disliked by the persons that are to eat the soup; in which case, subst.i.tute parsley. Add a quart of young green peas. Put the whole into a soup-pot, with as much water as will more than cover them well. Season slightly with salt and a little cayenne, and add half a pound of nice fresh b.u.t.ter, divided into six, each piece dredged well with flour. Boil the whole for an hour and a half. Then serve it up, without straining; having colored it green with a tea-cup of pounded spinach juice.

When green peas are out of season, you may subst.i.tute tomatos peeled and quartered.

This soup, having no meat, is chiefly for fast days, but will be found good at any time.

BAKED SOUP.--On the days that you bake bread, you may have a dish of thick soup with very little trouble, by putting into a large earthen jug or pipkin, or covered pan, the following articles:--Two pounds of _fresh_ beef, or mutton, cut into small slices, having first removed the fat; two sliced onions and four carrots, and four parsnips cut in four; also, four turnips, six potatos pared and cut up, and half a dozen tomatos, peeled and quartered. Season the whole with a little salt and pepper. A large beet, sc.r.a.ped and cut up, will be an improvement. To these things pour on three quarts of water. Cover the earthen vessel, and set it in the oven with the bread, and let the soup bake at the same time.