Miss Leslie's New Cookery Book

SOUP.--Take some nice fresh beef, and divest it of the bone and fat. Sprinkle it with a little salt and pepper, and pour on water, allowing to each pound of meat a pint and a half (not more) of water, and boil and skim it till it is very thick and clear, and all the essence seems to be drawn out of the meat. Scald and peel a large portion of ripe tomatos--cut them in quarters, and laying them in a stew-pan, let them cook in their own juice till they are entirely dissolved. When quite done, strain the tomato liquid, and stir into it a little sugar. In a third pan stew an equal quantity of sliced ochras with a very little water; they must be stewed till their shape can no longer be discerned. Strain separately the meat liquor, the tomatos, and the ochras. Mix butter and flour together into a lump; knead it a little, and when all the liquids are done and strained put them into a clean soup-pan, stir in the flour and butter, and give the soup one boil up. Transfer it to your tureen, and stir altogether. The soup made precisely as above will be perfectly smooth and nice. Have little rolls or milk biscuits to eat with it. This is a tomato soup for dinner company. GREEN PEA SOUP.--Make a nice soup, in the usual way, of beef, mutton, or knuckle of veal, cutting off all the fat, and using only the lean and the bones, allowing a quart of water to each pound of meat. If the meat is veal, add four or six calf's feet, which will greatly improve the soup. Boil it slowly, (having slightly seasoned it with pepper and salt,) and when it has boiled, and been well skimmed, and no more scum appears, then put in a quart or more of freshly-shelled green peas, with none among them that are old, hard, and yellow; and also a sprig or two of green mint, and a little loaf sugar. Boil the peas till they are entirely dissolved. Then