clean, and put in a kettle with nearly a gallon of cold water; add a
small handful of salt; when the meat is well cooked, take out the
bones. Let this stand in a cool room, covered, and next day, about an
hour and a half before dinner, skim off the crust or cake of fat which
has risen to the top. Add a little onion, carrot, or any vegetables
you choose, chopping them fine first; summer savory may also be added.


CORN SOUP.

Cut the corn from the cob, and boil the cobs in water for at least an
hour, then add the grains, and boil until they are thoroughly done;
put one dozen ears of corn to a gallon of water, which will be reduced
to three quarts by the time the soup is done; then pour on a pint of
new milk, two well-beaten eggs, salt and pepper to your taste;
continue the boiling a while longer, and stir in, to season and
thicken it a little, a tablespoonful of good butter rubbed up with two
tablespoonfuls of flour. Corn soup may also be made nicely with water
in which a pair of grown fowls have been boiled or parboiled, instead
of having plain water for the foundation.


SPLIT PEA SOUP. No. 1.

Wash well a pint of split peas and cover them well with cold water,
adding a third of a teaspoonful of soda; let them remain in it over
night to swell. In the morning put them in a kettle with a close
fitting cover. Pour over them three quarts of cold water, adding half
a pound of lean ham or bacon cut into slices or pieces; also a
teaspoonful of salt and a little pepper, and some celery chopped fine.