Ingredients. - Two lettuces. Two leaves of sorrel. Four sprigs of tarragon. Four sprigs of chervil. One-half a cucumber. Half an ounce of butter. Salt. One salt-spoonful of sugar. One and one-half pint of white stock. The yolks of three eggs. One gill of cream or milk. The crust of a French roll.

Time required (the stock should be made the day before), about half an hour.

To make Bonne Femme Soup :

1. Take two lettuces, two leaves of sorrel, four sprigs of tarragon, four sprigs of chervil, and wash them well in cold water.

2. Take these vegetables and herbs out of the water, put them upon a board, and shred them finely.

3. Take a cucumber and cut it in half.

4. Peel half the cucumber and cut it up in thin slices, and then shred it with a sharp knife.

5. Put half an ounce of butter in a stewpan, and put it on the fire to melt.

6. Place all the shredded vegetables and herbs in the stewpan, to sweat for five minutes.

7. Sprinkle over them half a salt-spoonful of salt and a salt-spoonful of castor sugar.1

8. Watch it occasionally, as the vegetables must not burn, or in any way discolor.

9. Take a pint and a half of white stock (see Lesson on "Stock ") and put it in another saucepan.

10. Put the saucepan on the fire to boil.

11. Now make a liaison.

12. Take the yolks of three eggs, put them in a basin, and beat them well.

13. Stir in one gill of cream or milk.

14. When the stock is quite boiling, pour it into the stewpan with the vegetables, and let all boil gently for ten minutes, until the vegetables are quite tender.

15. After that time, take the stewpan off the fire and stand it on a piece of paper on the table.

16. Take a French roll and cut off all the crust.

17. Put the crust on a tin, and put it in the oven to dry for a minute or two.

18. When the stock has cooled a little, stir in the liaison, straining it through a hair-sieve into the stewpan.

19. Stand the stewpan by the side of the fire, to keep warm until required for use.

N. B. - Do not let it boil, as, now the liaison is added, it would curdle.

20. Take the tin out of the oven and turn the dried crust on to a board.

21. Cut this crust into small pieces, and into any fancy shape, according to taste.

22. Place these pieces of crust in a hot soup-tureen, and pour the soup over them.

1 Ordinary pulverized sugar.