SOUPS.

In making soup, allow yourself plenty of time. Dumplings should be put
in about half an hour before the soup is done, and herbs a quarter of an
hour--vegetables, about an hour,--rice, twenty minutes. If herbs are put
in too soon, the flavor will fly off and be lost.


Chicken Soup.

Cut up the chicken; cut each joint, and let it boil an hour; make
dumplings of a pint of milk, an egg, a little salt and flour, stirred in
till quite stiff; drop this in, a spoonful at a time, while it is
boiling; stir in a little thickening, with enough pepper, salt and
parsley, to season the whole; let it boil a few minutes longer, and take
it up in a tureen. Chopped celery is a great improvement to chicken
soup; and new corn, cut off the cob, and put in when it is half done,
gives it a very nice flavor.


Brown Calf's Head Soup.

Scald and clean the head, and put it to boil with two gallons of water,
a shank of veal, three onions, two carrots, a little bacon, and a bunch
of sweet herbs. When they have boiled half an hour, take out the head
and shank of veal, and cut all the meat off the bones into pieces of two
inches square; let the soup boil half an hour longer, when strain it,