1 head celery.
2 turnips.
6 or 8 cloves, and ½ teaspoonful peppercorns.
Stew these gently from three hours to three and a half hours. If the tails be very large, lift them out, strain the liquor and strain off all the fat. Cut the meat from the tails and put it in two quarts or more of the stock. Stir in, when this begins to boil, a thickening of arrow-root or of rice flour, mixed with as much cayenne and salt as may be required to flavor the soup, and serve very hot.—Mrs. P.
Chicken Soup.
Put on the chickens with about three quarts water and some thin slices bacon. Let it boil well, then put in:
A spoonful butter.
1 pint milk.
1 egg, well beaten.
Pepper, salt, and celery or celery-seed or parsley.