Modern cookery for private families

as this last will require three quarters of an hour or more of stewing after it begins to boil, and the three other ingredients—either of which must be dropped gradually into the soup when it is in full ebullition—will be done in from twenty to thirty minutes; and two ounces will thicken sufficiently a quart of broth. A large tablespoonful of Captain White’s currie-paste, and a small one of flour, diluted with a spoonful or twos of the broth, or with a little milk or cream, if perfectly mixed with the rice and stewed with it for fifteen or twenty minutes before it is dished, render it excellent: few eaters would discover that it was made without meat. Good beef or mutton broth can be used instead of water for the above soup, and in that case the vegetables sliced small, or rubbed through a strainer, may be added to it before it is served. CARROT SOUP MAIGRE. Throw two ounces of salt into a gallon of boiling water, then add three or four carrots quartered or thickly sliced, one onion or more according to the taste, and a faggot of parsley, or some parsley roots. When these have boiled gently for upwards of an hour, strain off the liquor and put it back into the saucepan. Have ready more carrots, nicely scraped and washed; split them down into strips about the size of large macaroni and cut them into half finger lengths. Two quarts of these will not be too much for persons who like the soup well filled with the vegetable; boil them perfectly tender, and turn them with their liquor into the tureen, first adding pepper sufficient to season it properly, and more salt if needed. The proportion of carrots may be diminished, and a quart or more of Brussels sprouts, boiled and drained, may be substituted for part of them. Some persons have these soups thickened, or enriched as they think, with flour and butter; but the latter ingredient should at least be sparingly used; and any other kind of thickening is more wholesome. A few