small pieces, and put into a stew-pan with half a pint of water.
Simmer slowly an hour and a half, then rub through a sieve and put
back on the fire with one and a half pints of boiling milk, butter the
size of an egg, one tea-spoonful of sugar, salt and pepper to taste,
and three slices of stale bread, cut into small squares. Stir
occasionally; and when it boils, serve.


Cream of Celery Soup.

A pint of milk, a table-spoonful of flour, one of butter, a head of
celery, a large slice of onion and small piece of mace. Boil celery in
a pint of water from thirty to forty-five minutes; boil mace, onion
and milk together. Mix flour with two table-spoonfuls of cold milk,
and add to boiling milk. Cook ten minutes. Mash celery in the water in
which it has been cooked, and stir into boiling milk. Add butter, and
season with salt and pepper to taste. Strain and serve immediately.
The flavor is improved by adding a cupful of whipped cream when the
soup is in the tureen.


Tapioca Cream Soup.

One quart of white stock, one pint of cream or milk, one onion, two
stalks of celery, one-third of a cupful of tapioca, two cupfuls of
cold water, one table-spoonful of butter, a small piece of mace, salt,
pepper. Wash the tapioca, and soak over night in cold water. Cook it
and the stock together, very gently, for one hour. Cut the onion and
celery into small pieces, and put on to cook for twenty minutes with
the milk and mace. Strain on the tapioca and stock. Season with salt