Pim-Olas Radishes (58)

Pumpkin Soup

Broiled Shad, Maitre d'Hotel (194) Potatoes, Windsor (252)

Leg of Mutton, Lyonnaise (270) Jerusalem Artichokes (554)

Roast Duckling, Apple Sauce (187)

Romaine Salad (214)

Cabinet Pudding (71)

1363. Pumpkin Soup

Peel and seed a three-pound, sound, ripe, fresh pumpkin, cut it into small pieces, then place in a saucepan with a sliced onion, two sliced leeks, two sliced branches celery, two branches parsley, one branch chervil, one bean garlic, two quarts broth, one quart water, two teaspoons salt, a tablespoon sugar and half teaspoon pepper. Cover the pan and let boil very slowly for an hour and a half, then add half ounce good butter and half pint hot milk. Mix well and boil for five minutes, strain through a sieve into a basin, then through a Chinese strainer into a soup tureen, and serve with a plate of bread croutons (No. 23) separately.