CLAM SOUP.—­Cut salt pork in very small squares and fry light brown; add one large or two small onions cut very fine, and cook about ten minutes; add two quarts water and one quart of raw potatoes, sliced; let it boil; then add one quart of clams.  Mix one tablespoonful of flour with water, put it with one pint of milk, and pour into the soup, and let it boil about five minutes.  Butter, pepper, salt.  Worcestershire sauce to taste.

[Transcriber’s Note:  The original text reads ‘GROUTONS’] CROUTONS.—­These are simply pieces of bread fried brown and crisp, to be used in soups.

GAME SOUPS.—­Cut in pieces a partridge, pheasant, or rabbit; add slices of veal, ham, onions, carrots, etc.  Add a little water, heat a little on slow fire, as gravy is done; then add some good broth, boil the meat gently till it is done.  Strain, and stew in the liquor what herbs you please.

GAME SOUP.—­In the season for game, it is easy to have good game soup at very little expense, and very nice.  Take the meat from off the bones of any cold game left, pound it in a mortar and break up the bones, and pour on them a quart of any good broth, and boil for an hour and a half.  Boil and mash six turnips, and mix with the pounded meat, and then pass them through a sieve.  Strain the broth, and stir in the mixture of meat and turnips which has been strained through the sieve; keep the soup-pot near the fire, but do not let it boil.  When ready to dish the soup for table, beat the yolks of five eggs very lightly, and mix with them half a pint of good cream.  Set the soup on to boil, and, as it boils, stir in the beaten eggs and cream, but be careful that it does not boil after they are stirred in, as the egg will curdle.  Serve hot.

JULIENNE SOUP.—­Put a piece of butter the size of an egg into the soup-kettle; stir until melted.  Cut three young onions small; fry them a nice brown; add three quarts of good clear beef-stock, a little mace, pepper and salt; let it boil an hour; add three young carrots and three turnips cut small, a stalk of celery cut fine, a pint of French beans, a pint of green peas; let this boil two hours; if not a bright, clear color, add a spoonful of soy.  This is a nice summer soup.

LOBSTER SOUP.—­One large lobster or two small ones; pick all the meat from the shell and chop fine; scald one quart of milk and one pint of water, then add the lobster, one pound of butter, a teaspoonful of flour, and salt and red pepper to taste.  Boil ten minutes and serve hot.

MOCK TURTLE SOUP.—­One soup-bone, one quart of turtle beans, one large spoonful of powdered cloves, salt and pepper.  Soak the beans over night, put them on with the soup-bone in nearly six quarts of water, and cook five or six hours.  When half done, add the cloves, salt and pepper; when done, strain through a colander, pressing the pulp of the beans through to make the soup the desired thickness, and serve with a few slices of hard-boiled egg and lemon sliced very thin.  The turtle beans are black and can only be obtained from large groce.