100. Pepper Pot

Put in a stewpan three quarts of water, to this add celery, turnips, carrots, lettuces, cut small, add the bones of cold roast meat of any description, half a pound of bacon, the same weight of salted pork; stew gently until the meat is tender, taking care to skim when it first boils.

Boil half a peck of spinach and rub it through a colander, take the bones out of the soup and add the spinach, with it the meat of a lobster or crab minced, season with plenty of cayenne pepper, and salt to taste.

Suet dumplings may be boiled with it, or a fowl, but this is matter of taste. Mutton or beef may be substituted for bacon or pork, this will be obvious when it is understood that a pepper pot is presumed to consist of an equal proportion of flesh, fish, fowl, and vegetables.

101. Potato Soup

Put into a stewpan three pints of white stock, take six large potatoes, boil them until they are nearly done, they must be mealy, cut them in slices until they are sufficiently tender to pulp through a sieve, with an onion boiled soft enough for the same purpose. Thicken with flour and butter, season with white pepper, cayenne, and salt. To add to the flavour cream should be added, half a tea-cupful previous to serving, but must not be permitted to boil after adding.

102. Rice Soup

Steep some fine rice in cold water for an hour, say four ounces, then boil it, add three quarts of gravy, add a pinch of cayenne, a little salt, and boil five minutes.

103. Saute Soup

Cut carrots, and turnips, and onions, and celery, as straws, about one inch long, quite thin; the carrots you will trim, using only the red part, the yellow that is left use for your stock pot; cut your onions in quarters, then cut them the size endways, blanch them for two or three minutes, strain them on the back of a hair sieve to drain, then add them to the quantity of soup required, allowing half a pint to each person; therefore, as you must so reduce it to have the flavour of your vegetables, allow a pint more, reducing it to the quantity you require; season it with lump sugar, cayenne pepper, and salt; be sure and not go to the extreme.

104. Soup Maize

Melt half a pound of butter in a stewpan, add four heads of celery, the outside stalks, if well cleaned, will be of service; slice five onions and throw in with twenty or thirty sprigs of spinach, cut up four turnips, and add sweet herbs and parsley; simmer for three quarters of an hour, pour in five pints of water, stew for half an hour, serve with sippets of toasted bread.

105. Spring Soup

As saute; the same roots cut differently, and add, if to be had, spinach, cabbage-lettuce, a very little sorrel, as it turns acid on the stomach, all cut rather small, tarragon, chervil, green asparagus, young peas, cucumbers; cut the asparagus about one inch long, cut the tarragon and chervil a little, and a few French beans cut, use your consomme stock as before, boiling all your green parts particularly green in water a few minutes, leaving them to be sufficiently done in your stock; if you have a cauliflower boiled, pick a few small pieces and put in the soup-tureen; the boiling soup when poured in will make it hot; season as before.