1. - Stock For White Soups

This is a soup, the foundation of which is veal, - the knuckle, the scrag, or calf's head being the best meat for the purpose, - an old fowl, a little ham, or bacon, mutton, sheep's head, etc, nearly the same ingredients as for brown soups, save that there must not be much beef, and the proportion of ham and bacon smaller in the latter than former, and when made for white sauce, care must be taken to leave out the pepper.

8. - Browning For Soups

Take two ounces of coarse brown sugar, and pour upon it some thyme water; place it on the fire till it becomes burnt. Or, take two ounces of powdered lump-sugar, and half an ounce of fresh butter; put them together in a frying-pan, and keep on the fire till the mixture becomes a chocolate brown, then add three table-spoonfuls of port wine, and two wine-glassfuls of elder wine, six shalots. half a dram of mace, a dram of allspice, a dram of black pepper, half an ounce of salt, two ounces of ketchup, and an ounce of fresh lemon juice. Boil all together, let the liquor stand to settle, pour off the clear liquor, bottle, and cork tight. Or, take some sugar, white or brown, place it in an iron spoon, heat until liquid, and then drop into half a pint of water; repeat until sufficiently brown.

10. - White Stock

Take scrag or knuckle of veal, ox-heel, or calf's head, together with an old fowl and the trimmings of any white poultry or game which can be had, and lean ham in the proportion of one pound to every fourteen pounds of meat. Cut it all into pieces (add three or four large unroasted onions and heads of celery, with a few blades of mace; but neither carrots, pepper, nor spice of any kind but mace); put it into a stock-pot with just water enough to cover it: let it boil, and add three onions and a few blades of mace; let it boil for five hours, and it is then fit for use.

12. - Transparent Soup

Cut the meat from a leg of veal in slices as thin as possible, break the bone as small as possible, put the meat into a very large jar and the bones at the top, with a bunch of sweet herbs, a quarter of an ounce of mace, four ounces of blanched garden almonds beat fine; pour upon it a gallon of boiling water, let it simmer over a slow fire twelve hours, - all night is best; turn it into a double-bottomed tin saucepan, simmer until reduced to two quarts, remove the scum as it rises, strain it and let it stand two hours, pour into a saucepan, taking care not to let any of the sediment accompany it.

Steep two ounces of vermicelli in water, boil it and put it in the soup before serving up.