Chiffonnade Soup

Wash, drain, and chop very fine one quart of sorrel, with the green leaves of a lettuce-head. Brown in a saucepan, with two ounces of butter and a sliced onions seasoning with salt and pepper. Moisten with three pints of white broth, a handful of peas, string beans, and asparagus tops, and boil for three-quarters of an hour with one ounce of butter. Serve with slices of toasted bread.

Clam Soup

Prepare the clams same as for steamed clams. Take one quart of the clam liquor, after it has settled, place it in a saucepan, boil, and remove the scum; then add one pint of boiling water, and season with parsley, salt, pepper, cayenne and onion. Put in the hard part of the clams, which have been previously removed, and let it simmer for fifteen or twenty minutes longer, then strain and boil once more, and while it is boiling thicken it with two tablespoonfuls of flour, cooked in one tablespoonful of butter. Pour one pint of hot cream or milk, and the soft part of the clams, and when they are all done place them on a dish, and serve with crackers and pickles.