ECONOMICAL WHITE SAUCE.—­Cut up fine one carrot, two small onions, and put them into a stewpan with two ounces of butter, and simmer till the butter is nearly absorbed.  Then mix a small teacupful of flour in a pint of new milk, boil the whole quietly till it thickens, strain it, season with salt and white pepper or cayenne, and it is ready to serve.  Or mix well two ounces of flour with one ounce of butter; with a little nutmeg, pepper and salt; add a pint of milk, and throw in a strip of lemon peel; stir well over the fire till quite thick, and strain.

WINE SAUCE.—­One and 1/2 cups sugar, three quarters cup of wine, a large spoonful flour, and a large piece of butter.

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HOW TO MAKE SOUPS ...  AND BROTHS

ARTICHOKE SOUP.—­Take Jerusalem artichokes according to the quantity of soup required to be made, cut them in slices, with a quarter of a pound of butter, two or three onions and turnips, sliced into a stewpan, and stew over a very slow fire till done enough, and thin it with good veal stock.  Just before you serve, at the last boil, add a quarter of a pint of good cream.  This is an excellent soup.  Season to taste with a little salt and cayenne.  As it is necessary to vary soups, we shall give you a few to choose from according to season and taste.  All brown soups must be clear and thin, with the exception of mock turtle, which must be thickened with flour first browned with butter in a stewpan.  If the flour is added without previous browning, it preserves a raw taste that by no means improves the flavor.

ASPARAGUS SOUP.—­Three or four pounds of veal cut fine, a little salt pork, two or three bunches of asparagus and three quarts of water.  Boil one-half of the asparagus with the meat, leaving the rest in water until about twenty minutes before serving; then add the rest of the asparagus and boil just before serving; add one pint of milk; thicken with a little flour, and season.  The soup should boil about three hours before adding the last half of the asparagus.

BEEF BROTH.—­Put two pounds of lean beef, one pound of scrag of veal, one pound of scrag of mutton, sweet herbs, and ten peppercorns, into a nice tin saucepan, with five quarts of water; simmer to three quarts, and clear from the fat when cold.  Add one onion, if approved.

Soup and broth made of different meats are more supporting, as well as better flavored.

To remove the fat, take it off, when cold, as clean as possible; and if there be still any remaining, lay a bit of clean blotting or cap paper on the broth when in the basin, and it will take up every particle.