83. - The Julienne With Consomme-(Or Broth Of Fowl.)

The same as above, only you moisten it with consomm of fowl, and put in the back of a roasted chicken, from the preceding day, which stew with the roots; when boiled for one hour, take it out of the broth, and send up with the bread, as above.

84. - Julienne, Or Vegetable Broth

Cut various kinds of vegetables in pieces, celery, carrots, turnips, onions, etc, and having put two ounces of butter in the bottom of a stewpan, put the vegetables on the top of the butter, together with any others that may be in season; stew or fry them over a slow fire, keeping them stirred, and adding a little of the stock occasionally; soak small pieces of crust of bread in the remainder of the broth or stock, and when the vegetables are nearly stewed, add them, and warm the whole up together

85. - Soyer's Julienne Soup

This soup is entirely the hereditary property of France, and is supposed to be so called from the months of June and

July, when all vegetables are in full season; and to make it in reality as originally made, a small quantity of every description of vegetables should be used, including lettuce, sorrel, and tarragon; however, some few sorts of vegetables, mixed together, make a most estimable soup. Weigh half a pound of the vegetables in fair proportions to each other, that is. carrots, turnips, onions, celery, and leeks, which cut into small fillets an inch in length, and of the thickness of a trussing-needle; when done, wash dry, and pass them in butter and sugar as before, add two quarts of clear soup, adding, just before it is done, a little sorrel, cabbage-lettuce, and chervil or peas, if handy, but it will be excellent without either.

86. - A Spring Soup

The following is recommended for purifying the blood, and consequently clearing the complexion:- Take a handful of fresh sorrel and a handful of water-cresses; cut them up fine, but do not chop them; put them into about two quarts of boiling water, adding a carrot cut up in small pieces, three or four potatoes, cut in quarters, two slices of bread (if of a sixpenny loaf), also cut up; pepper and salt to taste. Boil well till the soup assumes a consistency, which it will do as the vegetables and bread dissolve in it. Stir it frequently, and it will prove a very palatable soup. With a moderate fire it may be prepared in about two hours. The liquor from any boiled meat may be used instead of plain water.

87. - Macaroni, With Consomme, Or Stock-Broth

Take a quarter of a pound of Naples macaroni, and boil it in water, till it is nearly done. Strain well, and put it into a rich consomme to boil. Let it be well done; grate some Parmesan cheese, which send up separately in a plate.

88. - Cabbage Soup

Take four or six pounds of beef, boil with it some black pepper whole for three hours, cut three or four cabbages in quarters, boil them until they are quite tender, turn them into a dish, and serve all together.

89. - Macaroni Soup

Take a quart of gravy soup: break two ounces of Naples macaroni into pieces of little more than an inch long, putting them, by degrees, into a small portion of the boiling soup, to prevent them from sticking together, and let them boil until quite tender, but not soft or pulpy - from fifteen to twenty minutes if quite fresh, but nearly half an hour if at all stale. Vermicelli is used in the same manner. They will improve the consistence of the soup if the quantity above stated be added: but it is useless and does not look well to see, as at some tables, only a few strings of it floating in the tureen. The flavor will also be much improved if a small quantity of Parmesan cheese be either melted in it, or grated and served up separately.