Miss Leslie's New Cookery Book

the vegetables, and boil them in the soup till they are thoroughly done. You may add to them two table-spoonfuls of green nasturtion seeds, either fresh or pickled. Put in also some little dumplings, (made of flour and butter,) about ten minutes before the soup is done. Instead of Lima beans, you may divide a cauliflower or two broccolis into sprigs, and boil them in the soup with the other vegetables. This soup may be made of a shoulder of mutton, cut into pieces and the bones cracked. For a large potful add also the breast to the neck, cutting the bones apart. AUTUMN SOUP.--Begin this soup as early in the day as possible. Take six pounds of the lean of fine fresh beef; cut it into small pieces; sprinkle it with a tea-spoonful of salt, (not more); put it into a soup-pot, and pour on six quarts of water. The hock of a cold ham will greatly improve it. Set it over a moderate fire, and let it boil slowly. After it comes to a boil, skim it well. Have ready a quarter of a peck of ochras cut into very thin round slices, and a quarter of a peck of tomatos cut into pieces; also a quart of shelled Lima beans. Season them with pepper. Put them in; and after the whole has boiled three hours _at least_, take four ears of young Indian corn, and having grated off all the grains, add them to the soup and boil it an hour longer. Before you serve up the soup remove from it all the bits of meat, which, if the soup is sufficiently cooked, will be reduced to shreds. You may put in with the ochras and tomatos one or two sliced onions. The soup, when done, should be as thick as a jelly. Ochras for soup may be kept all winter, by tying them separately to a line stretched high across the store room. WINTER SOUP.--The day before you make the soup, get a leg or shin of beef. Have the bone sawed through in several places,