Miss Leslie's New Cookery Book

must all be skimmed off when boiling, it is better to clear it away before the meat goes into the pot. Season the beef with a very little salt and pepper, and allow a small quart of water to each pound. Grate half a dozen or more large carrots on a coarse grater, and put them to boil in the soup with some other carrots; cut them into pieces about two inches long. When all the meat is boiled to rags, and has left the bone, pour off the soup from the sediment, transferring it to a tureen, and sending it to table with bread cut into it. POTATO SOUP.--Pare and slice thin half a dozen fine potatos and a small onion. Boil them in three large pints of water, till so soft that you can pulp them through a cullender. When returned to the pot add a very little salt and cayenne, and a quarter of a pound of fresh butter, divided into bits, and boil it ten minutes longer. When you put it into the tureen, stir in two table-spoonfuls or more of good cream. This is a soup for fast-days, or for invalids. CHESTNUT SOUP.--Make, in the best manner, a soup of the lean of fresh beef, mutton, or venison, (seasoned with cayenne and a little salt,) allowing rather less than a quart of water to each pound of meat, skimming and boiling it well, till the meat is all in rags, and drops from the bone. Strain it, and put it into a clean pot. Have ready a quart or more of large chestnuts, boiled and peeled. If roasted, they will be still better. They should be the large Spanish chestnuts. Put the chestnuts into the soup, with some small bits of fresh butter rolled in flour. Boil the soup ten minutes longer, before it goes to table. PORTABLE SOUP.--This is a very good and nutritious soup, made first into a jelly, and then congealed into hard cakes, resembling glue. If well made, it will keep for many months in a cool, dry place, and when