VEAL SOUP
Put a knuckle of veal into three quarts of cold water, with a teaspoonful of salt, and a tablespoonful of uncooked rice. Simmer gently for four hours, take from the fire, and strain through a colander. Beat the yolk of one egg with a cupful of milk, add a teaspoonful of butter, and strain the hot soup upon it, stirring constantly. Pour into the tureen and serve immediately.
WREXHAM SOUP
One pound of lean beef chopped fine. Peel and slice one large carrot, one large turnip, six small onions, a stalk of celery, and two cupfuls of tomatoes. Tie up in a muslin cloth a small bunch of parsley, six cloves, six pepper-corns, and a sprig of thyme. Put all these ingredients into a bean-pot, with a tablespoonful of salt, a teaspoonful of sugar and a pinch of pepper. Cover with five pints of cold water, and bake very slowly for five hours. Take out the bag of spices, and serve the soup with croutons.
BISQUES AND PURÉES
BISQUE OF CLAMS
Reheat four cupfuls of veal stock, and thicken with two tablespoonfuls of butter, blended with two tablespoonfuls of flour, and rubbed smooth in the stock, while boiling. Add a small can of minced clams with their liquor, or twenty-five clams, chopped very fine. Season to taste, add two cupfuls of boiling cream, and serve immediately.
CRAB AND TOMATO BISQUE
Blend together two tablespoonfuls each of butter and flour. Add one quart of cold milk, and cook slowly until it thickens, stirring constantly. Add one cupful of cooked crab meat, two cupfuls of stewed and strained tomatoes, a pinch of soda, and salt and pepper to season. Boil up once and serve.