Hand-Book of Practical Cookery, for Ladies and Professional Cooks: Containing the Whole Science and Art of Preparing Human Food

little more. When done, dish the pork, beef, mutton, veal, ham, and chicken. Put the peas, cabbage, carrots, turnips, leeks, celery, and onions on another dish. Strain the liquor, pour it on _croutons_ in the soup-dish, and serve the three dishes at the same time. The Spanish peasantry and the lower classes in cities, serve the whole in the same dish, and generally omit the beef and veal. The better class serve the soup first, and then the meat and vegetables afterward. _Another._--Chop very fine two onions, one cucumber peeled and seeded, a little pimento, two cloves of garlic, four sprigs of parsley, same of chervil, and mix the whole in a bowl with the juice of four tomatoes, and to which add two or three tablespoonfuls of bread-crumbs. Then season with oil, vinegar, salt, pepper, mustard, and water to taste, and serve. The Spanish call it a cool and refreshing soup. SAUCES. There is no good cooking possible without good sauces. Many excellent pieces of meat, etc., are spoiled by being served with a poor sauce. Let every one bear in mind that water is no substitute for broth; that vinegar or water is no substitute for wine, etc. There is no place where the old proverb can be better applied than in the kitchen, "Waste not, spare not." The _French_, _Italians_, _Spaniards_, and _Germans_, use broth and wine in their cooking, and do not spend as much as the _Americans_ for their food; they could not afford it; but they waste not, neither do they lose any thing good through carelessness or prejudice. Good sauces are not as difficult to make as is generally believed. This general belief comes from the fact that many, after having partaken of a certain dish somewhere, and liking it much, ask of their own cook to prepare the same. The cook, most probably, has never heard of it, but nevertheless prepares a dish which is hardly eatable, and is to the other what a crab-apple is to a raspberry. The most important thing in making a sauce is for the cook to