Celery Soup

Cut celery heads two inches long, then some of the white part into small pieces; wash, blanch, and drain it, and put to it three quarts of cleared stock. Make it boil, skim it, and let the celery simmer till tender.

Turnip Soup

Pare good and firm turnips, cut them with a knife or scoop into shapes, fry them with a bit of lard till of a light brown colour, then drain and wipe them free from fat (or they may be steamed with a very little water, to prevent them from burning, till they are half done); then put to them cleared stock, and boil them gently till tender.

Cressey Soup

Take twelve large red carrots, scrape them clean, cut off only the red part in thin slices, and put them into a stew pan with a quart of water; add cleaned turnips, celery, leeks, and onions, cut in pieces, and half a pint of split peas. Stew all together till tender, adding some stock to prevent burning; then rub it through a tamis, and put to the pulp five pints of veal stock, and some blanched water-cresses; make it boil for twenty minutes, skim it, season it with salt, and serve it up, N. B. To be the thickness of pease soup,

Sante, Or Spring Soup

Pare, and cut into shapes, turnips and carrots, likewise celery heads about two inches long; wash them, and steam them separately with a very little water till they are three parts done; then cut the white parts of the celery into small pieces, likewise leeks, cabbage, cos lettuces, endive, and chervil, of each a small quantity; blanch and drain them dry, then put all the vegetables together; add to them three quarts of cleared brown stock, and boil them gently till tender. In spring add young green peas, tops of asparagus, and button onions, steamed as the above.

N. B. A small piece of bouillie beef may be stewed till tender; and ten minutes before it is to be served up wipe it dry, and put into the soup with the vegetables,

Onion Soup

Take eight middling-sized peeled onions, cut them into very thin slices, pass them with a quarter of a pound of fresh butter and flour till tender; then add three quarts of veal stock; make it boil twenty minutes; skim it, season it with salt, and add a leason; mix it well with a whisk, make it simmer, and serve it up.

Giblet Soup

Take three sets of goose giblets, cleaned, cut into pieces, and blanched, add to them a small quantity of knotted marjoram, savory, thymes, basil, and parsley chopt fine; likewise four large onions, peeled and chopt, with eight eschallots, a little beaten spices, pepper and salt, and two quarts of water; when the giblets are three parts done, pick them from the herbs, and chop the bones down; put the giblets into a pot with boiled eggs and forcemeat balls; strain the liquor, let it settle, have ready three ounces of fresh butter and flour passed over a fire for five minutes, then add to it half a pint of madeira or sherry wine, the li-quor of the giblets, free from sediment, juice of lemon, cayenne pepper, and salt to the palate, and two quart of good beef broth; make it boil, add to the giblets; let them stew gently till tender, and skim clean from fat.