Miss Leslie's New Cookery Book

bits of toast, and pour in the contents of the soup-pot. It is a good way to boil the split peas in a pot by themselves, till they are quite dissolved, and then add them to the ingredients in the other pot. Vegetable soups require a large portion of vegetables, and butter always, as a substitute for meat. FRIDAY SOUP.--_For summer._--This is a fast-day soup. Pare and slice six cucumbers, and cut up the white part or heart of six lettuces; slice two onions, and cut small the leaves of six sprigs of fresh green mint, unless mint is disliked by the persons that are to eat the soup; in which case, substitute parsley. Add a quart of young green peas. Put the whole into a soup-pot, with as much water as will more than cover them well. Season slightly with salt and a little cayenne, and add half a pound of nice fresh butter, divided into six, each piece dredged well with flour. Boil the whole for an hour and a half. Then serve it up, without straining; having colored it green with a tea-cup of pounded spinach juice. When green peas are out of season, you may substitute tomatos peeled and quartered. This soup, having no meat, is chiefly for fast days, but will be found good at any time. BAKED SOUP.--On the days that you bake bread, you may have a dish of thick soup with very little trouble, by putting into a large earthen jug or pipkin, or covered pan, the following articles:--Two pounds of _fresh_ beef, or mutton, cut into small slices, having first removed the fat; two sliced onions and four carrots, and four parsnips cut in four; also, four turnips, six potatos pared and cut up, and half a dozen tomatos, peeled and quartered. Season the whole with a little salt and pepper. A large beet, scraped and cut up, will be an improvement. To these things pour on three quarts of water. Cover the earthen vessel, and set it in the oven with the bread, and let the soup bake at the