4. Chicken Soup

Wash a fine large chicken, put it in a pot and cover it with water with a little salt. Pick and wash two table spoonsful of rice, a bunch of sweet herbs, washed, and tied with a thread, two onions, and a little celery cut fine. Add these to the chicken as soon as it begins to boil. When the chicken is tender add a small bunch of parsley finely minced; let it boil a few minutes and then serve it. Season with pepper and salt to the taste. Serve the chicken with drawn butter. Some like allspice in this soup. If you should like it add a tea spoonful of the whole grains.

Noodles or dumplings may be substituted in place of the rice To make noodles see No. 11. The dumplings are made with a tea spoonful of butter, two of flour, and water enough to form a soft dough. Take a tea spoonful of the dough and drop into the boiling soup. Let them boil a few minutes.

Pearl barley may be used instead of rice.

5. Lamb Soup

Take a neck and breast of lamb, wash it, and to each pound of meat add a quart of water, and a tea spoonful of salt. Pare and slice two onions, two carrots, four turnips, two or three potatoes and a bunch of sweet herbs. Add all these to the meat after it has boiled one hour. If in the proper season add three or four tomatoes or half a dozen ochras.

When the vegetables are done, take out the meat, and add some flour mixed to a smooth paste with a little water. Noodles or dumplings may be added, as for beef soup. Some thicken lamb soup with a little rice put in the pot with the lamb.

6. Oyster Soup

Take one hundred oysters out of the liquor. To half of the liquor add an equal quantity of water. Boil it with one tea spoonful of crushed allspice, a little mace, some cayenne pepper and salt. Let it boil twenty minutes, then strain it, put it back in the stew pan and add the oysters. As soon as it begins to boil, add a tea cupful of cream, and a little grated cracker rubbed in one ounce of butter. As soon as the oysters are plump, serve them.

7. Clam Soup

Wash the shells of the clams and put them in a pot without any water. Cover the pot closely to keep in the steam; as soon as the clams are opened which will be in a few minutes, take them out of the shells and proceed as directed for oyster soup.

8. Green Corn Soup

Put on a knuckle of yeal to boil in three quarts of water, and three tea spoonsful of salt. Cut the corn off of one dozen ears, and put it on to boil with the veal. When the veal is tender the soup is done. Then roll an ounce of butter in flour and add to it before it is served. If the fire has been very hot and the water has boiled away too much, a little more may be added.

9. Pea Soup

This is made in the same manner as the green corn soup, only the peas must not be put in till about half an hour before the meat is done. A quart of peas will be requisite to make a dish of soup.

10. Succotash

One quart of green corn cut off the cob, one quart of lima beans, and two pounds of pickled pork. If the pork should be very salt, soak it an hour before it is put on to boil. Put the pork on to boil and let it be about half cooked before the vegetables are put in. Then put in the corn (which must be cut off the cob) and the beans; let them boil till they are tender. Take all up, put the meat on a dish and the vegetables in a tureen. It should be a very thick soup when done.

11. How To Make Noodles For Soup

Beat up an egg and to it add as much flour as will make a very stiff dough. Roll it out in a thin sheet, flour it, and roll it up closely, as you would do a sheet of paper. Then with a sharp knife cut it in shavings about like cabbage for slaw; flour these cuttings to prevent them from adhering to each other, and add them to your soup whilst it is boiling. Let them boil ten minutes.