the heat is not so great as in the middle. Let it boil gently for
four hours. Then strain the soup through a fine towel or linen bag
into a large stone pan, but do not squeeze the bag, or the soup
will be cloudy, and look dull instead of clear. In pouring it into
the straining cloth, be careful not to disturb the ingredients at
the bottom of the soup-pot.

This soup should be of a fine clear amber colour. If not perfectly
bright after straining, you may clarify it in this manner. Put it
into the stew-pan. Break the whites of two eggs into a basin,
carefully avoiding the smallest particle of the yolk. Beat the
white of egg to a stiff froth, and then mix it gradually with the
soup. Set it over the fire, and stir it till it boils briskly.
Then take it off, and set it beside the fire to settle for ten
minutes. Strain it then through a clean napkin, and it will be fit
for use. But it is better to have the soup clear by making it
carefully, than to depend on clarifying it afterward, as the white
of egg weakens the taste.

In making this (which is quite a show-soup) it is customary to
reverse the general rule, and pour in cold water.


SOUPE A LA JULIENNE.

Make a gravy soup as in the preceding receipt, and strain it
before you put in the vegetables. Cut some turnips and carrots
into ribands, and some onions and celery into lozenges or long
diamond-shaped pieces. Boil them separately. When the vegetables
are thoroughly boiled, put them with the soup into the tureen, and