cold water, two slices of turnip, two of carrot, two large onions, two
cloves, two stalks of celery, a bouquet of sweet herbs, three table-
spoonfuls of butter, three of flour. Cook the grouse bones in three
quarts of water four hours. The last hour add the vegetables and the
cloves; then strain, and return to the lire with the quart of stock.
Cook the butter and the flour together until a rich brown, and then
turn into the stock. Cut the breast of the grouse into very small
pieces and add to the soup. Season with salt and pepper and simmer
gently half an hour. If there is any fat on the soup, skim it off.
Serve with fried bread. When bones and meat are used instead of the
stock, use one more quart of water, and cook them with the grouse
bones.


Spring Soup.

Half a pint of green peas, half a pint of cauliflower, one pint of
turnip, carrot, celery and string beans (all the four vegetables being
included in the pint), half a cupful of tomato, half a pint of
asparagus heads, two quarts of soup stock--any kind will do; three
table-spoonfuls of butter, three table-spoonfuls of flour, and salt
and pepper. Cook all the vegetables, except the peas and tomato, in
water to cover one hour. Cook butter and dry flour together until
smooth, but not brown; stir into the stock, which has been heated to
the boiling point. Now add the tomato and simmer gently fifteen
minutes; then strain. Add the peas and cooked vegetables to the
strained soup, and simmer again for thirty minutes. Serve small slices
of toasted bread in a separate dish.