Miss Leslie's New Cookery Book

two beaten eggs. Lay some very small soda biscuit in the bottom of a tureen, and pour the soup upon them. Nasturtion flowers strewed at the last thickly over the surface of this soup, when in the tureen, are an improvement both to its appearance and flavor. So is peppergrass. CRAB SOUP.--Take the meat of two dozen boiled crabs, cut it small, and give it a boil in two quarts of milk. Season it with powdered mace, nutmeg, and a little cayenne, and thicken it with butter mixed in flour; or, make the flour and butter into little dumplings. Have ready half a dozen yolks of hard-boiled eggs, and crumble them into the soup just before you take it from the fire. Add the heart of a fresh green lettuce, cut small and strewed over the surface of the soup, after it is poured into the tureen. OYSTER SOUP.--Strain the liquor from one hundred oysters, and carefully remove any bits of shell or particles of sea-weed. To every pint of oyster liquor allow an equal quantity of rich milk. Season it with whole pepper and some blades of mace. Add a head of celery, washed, scraped, and minced small. Put the whole into a soup-pot, and boil and skim it well. When it boils put in the oysters. Also, a quarter of a pound of fresh butter; divide into four pieces, each piece rolled in flour. If you can procure cream, add a half-pint, otherwise boil some six eggs hard, and crumble the yolks into the soup. After the oysters are in give them but one boil up, just sufficient to plump them. If boiled longer they will shrink and shrivel and lose their taste. Take them all out and set them away to cool. When the soup is done, place in the bottom of the tureen some small square pieces of nicely toasted bread cut into dice, and pour on the soup; grate in a nutmeg and then add the oysters. Serve it up very hot. Another way is to chop or cut small the oysters, omitting the hard