Cut the hearts from four or five heads of celery, blanch them well, put them in a saucepan with a lump of butter, and fry; then pour in some clear soup and boil it. Beat the yolks of three eggs with one teacupful of cream, move the saucepan to the side of the fire, and stir in the eggs and the cream quickly. Poach some eggs, put them into a soup tureen, pour the sauce over them, and serve.

Corn And Tomato Soup

Cut two pounds of beef into small pieces, put it into a saucepan with three quarts of water, and boil gently at one side of the fire for two hours. Skim the liquor, put in several large tomatoes, and boil them for an hour. When cooked, drain and pass the tomatoes through a fine sieve, and return them to the soup. Boil a few ears of corn in salted water; when cooked, free the corn from the cob and put it in the soup; also put in a small lump of butter and season to taste with salt and pepper. Boil the soup again, pour it into a soup tureen, and serve with a plate of sippets of toast or croutons of fried bread.