Ingredients. - Two quarts of stock. Three-quarters of a pound of gravy-beef. Two carrots. Two turnips. One and one-half a leek. One cabbage-lettuce. One tablespoonful of young peas. Salt. One lump of sugar.

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

To make Clear Soup:

1. Take two quarts of stock1 (see Lesson First on "Stock"), and be careful to remove from it all fat.

1 This lesson only applies to second stock, or stock that, for any reason, has become turbid. Stock carefully made by the directions in Lesson First on "Stock" is already clear, if a little care is taken to separate the sediment at the bottom of the jelly. It is only second stock, or stock made from odds and ends of meat and bones, cooked and uncooked, that requires to be clarified.

2. Put the stock into a stewpan.

3. Take three-quarters of a pound of gravy-beef (from the shin of beef), put it on a board, and cut off all the fat and skin with a sharp knife.

4. Chop the beef up very fine.

N. B. - The proportion of beef for clarifying stock is one pound to every five pounds of meat with which the stock is made.

5. Put the chopped gravy-beef into the stewpan.

6. Take one carrot, one turnip, and one leek, and wash them well in cold water.

7. Take the vegetables out of the water and put them on a board.

8. Take a sharp knife and scrape the carrot quite clean, and slice it up.

9. Take the turnip, peel it, and cut it in small pieces.

10. Take the leek and cut off part of the long green leaves and the little straggling roots, and chop up the remainder fine.

11. Put all these vegetables into the stewpan, and stir them with an iron spoon until they are well mixed with the beef and stock.

12. Put the stewpan on the fire, and stir the contents till boiling begins.

13. Now take a large spoon and carefully skim the surface.

14. Stand the stewpan by the side of the fire, and let it simmer gently for twenty minutes.

15. Take a clean soup-cloth and fix it on the soup-stand.1

16. Take a large basin and place it below the cloth.

1 A soup-stand is easily improvised by turning bottom upward a seat which has no back, and tying the four corners of your napkin to the ends of its four legs.

17. Take the stewpan off the fire and pour the contents into the cloth, and let it all pass into the basin.

N. B. - The chopped gravy-beef acts as a filter to the soup.

18. After the soup has all passed through, remove the basin and put a clean one in its place.

19. Take a soup-ladle and pour a little of the soup at a time over the meat in the cloth, and let it pass through very slowly.

N. B. - Be careful not to disturb the deposit of chopped beef which settles at the bottom of the cloth.

N. B. - If savory custard is preferred in the soup instead of shredded vegetables, see No. 31.

20. Take a small carrot, turnip, half a leek, cabbage-lettuce, and a tablespoonful of young peas, and wash them in cold water.

21. Put the vegetables on a board, scrape the carrot clean, peel the turnip with a sharp knife, and cut off all the outside leaves of the lettuce, and the long green leaves of the leek.

22. Shred the carrot, turnip, leek, and cabbage-lettuce very finely in equal lengths.

23. Put the shredded carrot, turnip, and leek into a small saucepan of cold water, with half a salt-spoonful of salt.

24. Put the saucepan on the fire, and let it just come to the boil.

N. B. - This is to blanch the vegetables.

25. Take the saucepan off the fire, and strain the water from the vegetables.

26. Take a stewpan and put in the blanched vegetables and cabbage-lettuce and peas; add a lump of sugar and half a pint of the clear soup.

27. Put the stewpan on the fire, to boil fast, and reduce the soup to a glaze over the vegetables.

28. Take the basin of strained soup, and pour the soup on the vegetables in the stewpan, and let it just boil.

29. Then remove the stewpan to the side of the fire, and let it boil gently for half an hour.

30. For serving, pour the soup into a hot soup-tureen.

For Savory Custard

Ingredients. - Two eggs. Butter.

31. Take the yolks of two eggs and the white of one, and put them in a small basin.

32. Add one gill of the clear soup and a quarter of a salt-spoonful of salt.

33. Whisk up the eggs and the stock well together.

34. Take a small gallipot ' and butter it inside.

35. Pour the mixture into the gallipot.

36. Take a piece of whity-brown paper and butter it.

37. Put this buttered paper over the top of the gallipot, and tie it on with a piece of string.

38. Take a saucepan of hot water and put it on the fire.

39. When the water is quite boiling, stand the little gallipot in it.

N. B. - The water must not quite reach the paper with which the gallipot is covered.

40. Draw this saucepan to the side of the fire, and let it simmer for a quarter of an hour.

N. B. - It must not boil, or the custard will be spoiled.

41. Take the gallipot out of the saucepan, take off the buttered paper, and turn the custard out on to a plate to cool.

1 Any earthen cup or bowl that will stand fire will do equally well.

42. Cut the custard into small pieces the shape of diamonds.

43. Just before serving, pour the soup into the hot tureen, and add the savory custard to the soup.