Milk Soup

TakE two quarts of new milk,two sticks of cinnamon, a couple of bay-leaves, a very little basket-salt, and a very little sugar. Then blanch half a pound of sweet almonds, while the former matters are heating, and beat them up to a paste in a marble mortar. Mix some milk with them by little and little, and while they are beating, grate some lemon peel with the almonds, and a little of the juice: strain it through a coarse sieve, mix all together, and let it boil up. Cut some slices of French bread, and dry them before the fire. Soak them a little in the milk, lay them at the bottom of the tureen, and then pour in the soup.

Milk Soup The Dutch Way

Boil a quart of milk with cinnamon and moist sugar. Put sippets into the dish, pour the milk over it, and set it over a charcoal fire to simmer till the bread is soft. Take the yolks of two eggs, beat them up, mix it with a little of the milk, and throw it in: mix all together, and send it up to table.

Bice Soup

Put a pound of rice, and a little cinnamon, into two quarts of water. Cover close, and simmer very softly till the rice is quite tender. Take out the cinnamon, then sweeten it to the palate, grate half a nutmeg, and let it stand till it is cold : beat up the yolks of three eggs, with half a pint of white •wine, mix them very well and stir them into the rice. Set them on a slow fire, and keep stirring all the time for fear of curdling. When of a good thickness, and boiling, take it up. Keep stirring it till it is put into the dish.

Turnip Soup

Pare a bunch of turnips, save three or four out, and put the rest into a gallon of water, with half an ounce of whole pepper, an onion stuck with cloves, a blade of mace, half a nutmeg bruised, a bundle of sweet herbs, and a large crust of bread. Let these boil an hour pretty fast, then strain it through a sieve, squeezing the turnips through. Wash and cut a bunch of celery very small, set it on in the liquor on the fire, cover it close, and let it stew. In the meantime, cut the turnips you saved into dice, and two or three small carrots clean scraped, and cut into little pieces. Put half these turnips and carrots into the pot with the celery, and the other half fry brown in fresh butter, flouring them first; then two or three onions peeled, cut into thin slices and fried brown : put all into the soup, with one ounce of vermicelli. Let the soup boil softly till the celery is quite tender, and the soup good. Season with salt to the palate.

Egg Soup

Having beaten the yolks of two eggs in a dish, with a piece of butter as big as a hen's egg, take a tea-kettle of boiling water in one hand, and a spoon in the other. Pour in about a quart by degrees, then keep stirring it all the time well till the eggs are well mixed, and the butter melted : pour it into a saucepan, and keep stirring it all the time till it begins to simmer: take it off the fire, and pour it between two vessels, out of one into another, till it is quite smooth, and has a great froth. Set it on the fire again, keep stirring it till quite hot, then pour it into the soup-dish, and send it hot to table.