Take good strong stock (see pages 27 and 30), remove all fat from the surface, and for each quart of the stock allow the white and shell of one egg and a tablespoonful of water, well whipped together.  Pour this mixture into a saucepan containing the stock; place it over the fire and heat the contents gradually, stirring often to prevent the egg from sticking to the bottom of the saucepan.  Allow it to boil gently until the stock looks perfectly clear under the egg, which will rise and float upon the surface in the form of a thick white scum.  Now remove it and pour it into a folded towel laid in a colander set over an earthen bowl, allowing it to run through without moving or squeezing it.  Season with more salt if needed, and quickly serve very hot.  This should be a clear amber color.

JULIENNE SOUP.

Cut carrots and turnips into quarter-inch pieces the shape of dice; also celery into thin slices.  Cover them with boiling water; add a teaspoonful of salt, half a teaspoonful pepper, and cook until soft.  In another saucepan have two quarts of boiling stock (see pages 27 and 30), to which add the cooked vegetables, the water and more seasoning if necessary.  Serve hot.

In the spring and summer season use asparagus, peas and string beans—­all cut into small uniform thickness.

CREAM OF SPINACH.

Pick, wash and boil enough spinach to measure a pint, when cooked, chopped and pounded into a soft paste.  Put it into a stewpan with four ounces of fresh butter, a little grated nutmeg, a teaspoonful of salt.  Cook and stir it about ten minutes.  Add to this two quarts of strong stock (see pages 27 and 30); let boil up, then rub it through a strainer.  Set it over the fire again, and, when on the point of boiling, mix with it a tablespoonful of butter, and a teaspoonful of granulated sugar.

CHICKEN CREAM SOUP.

An old chicken for soup is much the best.  Cut it up into quarters, put it into a soup kettle with half a pound of corned ham, and an onion; add four quarts of cold water.  Bring slowly to a gentle boil, and keep this up until the liquid has diminished one-third, and the meat drops from the bones; then add half a cup of rice.  Season with salt, pepper and a bunch of chopped parsley.

Cook slowly until the rice is tender, then the meat should be taken out.  Now stir in two cups of rich milk thickened with a little flour.  The chicken could be fried in a spoonful of butter and a gravy made, reserving some of the white part of the meat, chopping it and adding it to the soup.

PLAIN ECONOMICAL SOUP.

Take a cold roast-beef bone, pieces of beefsteak, the rack of a cold turkey or chicken.  Put them into a pot with three or four quarts of water, two carrots, three turnips, one onion, a few cloves, pepper and salt.  Boil the whole gently four hours; then strain it through a colander, mashing the vegetables so that they will all pass through.  Skim off the fat, and return the soup to the pot.  Mix one tablespoonful of flour with two of water, stir it into the soup and boil the whole ten minutes.  Serve this soup with sippits of toast.