Boil a knuckle of veal or two chickens until the skin breaks, skim, add a cup of vermicelli, which has been boiled in other water until tender. Just before serving add one pint of cream, a little mace, yolks of four eggs beaten light. The soup should be boiling when these are added, and stand long enough to boil up again or else it will curdle.
E. G. R.
Corn Soup.
Corn soup, very good, made with either fresh or canned corn; when it is fresh, cut the corn from the cob, and scrape off well all that sweetest part of the corn which remains on the cob. To a pint of corn add a quart of hot water. Boil it for an hour or longer, then press it through the colander. Put into the sauce pan butter the size of an egg, and when it bubbles sprinkle in a heaping tablespoonful of sifted flour, which cook a minute, stirring it well. Now add half of the corn pulp, add cayenne pepper, salt, a scant pint of boiling milk and a cup of cream.
E. G. R.
Lobster Chowder.
1 lobster, chopped not very fine, 2 Boston crackers pounded fine and mixed with the green fat of lobster. Put in this a piece of butter the size of an egg, a little salt and cayenne pepper, work well together, boil 1 quart of milk and pour gradually over, stirring all the time, boil five minutes.
S. S. G.
Beef Soup.
Beef Soup is very much improved by boiling a small piece of beef liver in it.