Miss Leslie's New Cookery Book

and keep them hot till the veal soup is boiled to its utmost thickness. Then strain it into a soup-tureen, and put into it the cauliflower, grating some nutmeg upon it. This soup will be found very fine, and is an excellent white soup for company. For Lent this soup may be made without meat, substituting milk, butter, and flour, and eggs, as in the receipt for fine cabbage soup. Season it with mace and nutmeg. If made with milk, &c., put no water on it, but boil the cauliflower in milk from the beginning. This can easily be done where milk is plenty. FINE ONION SOUP.--Take a fine fresh neck of mutton, and to make a large tureen of soup, you must have a breast of mutton also. Let the meat be divided into chops, season it with a little salt, and put it in a soup-pot--allow a quart of water to each pound of mutton. Boil, and skim it till no more scum arises, and the meat drops in rags from the bones. In a small pot boil in milk a dozen large onions, (or more,) adding pepper, mace, nutmeg, and some bits of fresh butter rolled in flour. The onions should previously be peeled and sliced. When they are quite soft, transfer them to the soup, with the milk, &c., in which they were cooked. Give them one boil in the soup. Then pour it off, or strain it into the tureen, omitting all the sediment, and bones, and shreds of meat. Make some nice slices of toast, dipping each in boiling water, and trimming off all the crust. Cut the toast into small squares, lay them in the bottom of the tureen, and pour the soup upon them. Where there is no objection to onions it will be much liked. If milk is plenty use it instead of water for onion soup. White soups are always best when made with milk. TURNIP SOUP.--For a very small family take a neck of mutton, and divide it into steaks, omitting all the fat. For a family of moderate