Miss Leslie's New Cookery Book

and the flesh of the calves' feet has dropped in shreds from the bones. Then strain the soup; and if not wanted that day, set it away in a stone pan, as above mentioned. [A] In buying calves' feet always get those that are singed, not skinned. Much of the glutinous or jelly property resides in the skin. Next day have, ready boiled, two quarts or more of green peas, (they must on no account be old,) and a pint of the green tops cut off from asparagus boiled for the purpose. Pound a handful of raw spinach till you have extracted a tea-cupful of the juice. Set the soup or stock over the fire; add the peas, asparagus, and spinach juice, stirring them well in; also a quarter of a pound of fresh butter, divided into four bits, and rolled in flour. Let the whole come to a boil; and then take it off and transfer it to a tureen. It will be found excellent. In boiling the peas for this soup, you may put with them half a dozen sprigs of green mint, to be afterwards taken out. Late in the spring you may add to the other vegetables two cucumbers, pared and sliced, and the whitest part or heart of a lettuce, boiled together; then well drained, and put into the soup with the peas and asparagus. It must be very thick with vegetables. SUMMER SOUP.--Take a large neck of mutton, and hack it so as nearly to cut it apart, but not quite. Allow a small quart of water to each pound of meat, and sprinkle on a tea-spoonful of salt and a very little black pepper. Put it into a soup-pot, and boil it _slowly_ (skimming it well) till the meat is reduced to rags. Then strain the liquid, return it to the soup-pot, and carefully remove all the fat from the surface. Have ready half a dozen small turnips sliced thin, two young onions sliced, a table-spoonful of sweet marjoram leaves picked from the stalks, and a quart of shelled Lima beans. Put in