thicken the soup with. Tomatas will greatly improve it. Prepare
them by taking off the skin, cutting them into small pieces, and
stewing them in their own juice till they are entirely dissolved.
Put on the carrots before any of the other vegetables, as they
require the longest time to boil. Or you may slice and put into
the soup a portion of the vegetables you are boiling for dinner;
but they must be nearly done before you put them in, as the second
boiling of the soup should not exceed half an hour, or indeed,
just sufficient time to heat it thoroughly.

Scrape off carefully from the cake of jellied soup whatever fat or
sediment may still be remaining on it; divide the jelly into
pieces, and about half an hour before it is to go to table, put it
into a pot, add the various vegetables, (having first sliced
them,) in sufficient quantities to make the soup very thick; hang
it over the fire and let it boil slowly, or simmer steadily till
dinner time. Boiling it much on the second day will destroy the
flavour, and render it flat and insipid. For this reason, in
making fine, clear beef soup, the vegetables are to be cooked
separately. They need not be put in the first day, as the soup is
to be strained; and on the second day, if put in raw, the length
of time required to cook them would spoil the soup by doing it too
much. We repeat, that when soup has been sufficiently boiled on
the first day, and all the juices and flavour of the meat
thoroughly extracted, half an hour is the utmost it requires on
the second.

Carefully avoid seasoning it too highly. Soup, otherwise
excellent, is frequently spoiled by too much pepper and salt.
These condiments can be added at table, according to the taste of