GRAND CONSOMME SOUP.—­Put into a pot two knuckles of veal, a piece of a leg of beef, a fowl, or an old cock, a rabbit, or two old partridges; add a ladleful of soup, and stir it well; when it comes to a jelly, put in a sufficient quantity of stock, and see that it is clear; let it boil, skimming and refreshing it with water; season it as the above; you may add, if you like, a clove of garlic; let it then boil slowly or simmer four or five hours; put it through a towel, and use it for mixing in sauces or clear soups.

JULIENNE SOUP.—­Take some carrots and turnips, and turn them riband-like; a few heads of celery, some leeks and onions, and cut them in lozenges, boil them till they are cooked, then put them into clear gravy soup.  Brown thickening.—­N.B.  You may, in summer time, add green peas, asparagus tops, French beans, some lettuce or sorrel.

SOUP AND SOUPS.—­It is not at all necessary to keep a special fire for five hours every day in order to have at dinner a first course of soup.  Nor need a good, savory, nutritious soup for a family of five cost more than 10 cents.  There is no use hurling any remarks about “swill-pails.”  Every housekeeper who knows anything of her kitchen and dining-room affairs, knows there are usually nice clean fragments of roasts and broils left over, and that broth in which lamb, mutton, beef, and fowls have been boiled is in existence, and that twice a week or so there is a bowl of drippings from roasted meats.  All these when simmered with rice, macaroni, or well-chosen vegetables, and judiciously seasoned, make good soups, and can be had without a special fire, and without sending to the butcher’s for special meats.

We name a few of the soups we make, and beg leave to add that they are pretty well received.  We make them in small quantities, for nobody with three additional courses before him wants to eat a quart of soup, you know!

1.—­One pint of good gravy, three cups boiling water, a slice of turnip, and half an onion cut in small bits, two grated crackers.  Simmer half an hour.

2.—­On ironing day cut off the narrow ends from two or three sirloin steaks, chop them into morsels and put in a stewpan with a little salt, a tablespoonful of rice and a pint of cold water, and simmer slowly for three hours.  Then add water enough to make a quart of soup, a tablespoonful of tomato catsup, and a little browned flour mixed with the yolk of an egg.

3.—­Pare and slice very thin four good sized potatoes, pour over them two cups of boiling water, and simmer gently until the potatoes are dissolved.  Add salt, a lump of nice butter, and a pint of sweet milk with a dust of pepper.  Let it boil up once, and serve.  You wouldn’t think it, but it is real good, and children cry for it.

4.—­One pint meat broth, one pint boiling water, slice in an onion, or a parsnip, or half a turnip—­or all three if liked—­boil until the vegetables are soft, add a little salt if needed, and a tablespoonful of Halford sauce.