The New England Cook Book, or Young Housekeeper's Guide: Being a Collection of the Most Valuable Receipts; Embracing all the Various Branches of Cookery, and Written in a Minute and Methodical Manner

mushrooms, in a deep dish, sprinkle a little salt over them, then put in another layer of mushrooms, and salt, and so on, till you get in all the mushrooms, let them stand several days, then mash them fine; to each quart, put a tea spoonful, of black pepper, put it in a stone jar tightly covered, set it in a pot of boiling water, boil it two hours, then strain it without squeezing the mushrooms. Boil the juice half an hour, skim it well, let it stand a few hours to settle, then turn it off carefully through a sieve, bottle, cork, and seal it tight, set it in a cool place. 52. _Essence of Celery._ Steep half an oz. of bruised celery seed, in a quarter of a pint of brandy, for a fortnight. A few drops of this, will give a fine flavor to soup. 53. _Soup Herb Spirit._ Those who like a variety of herbs, in soup, will find it very convenient, to have the following mixture. Take when in their prime, thyme, sweet marjoram, sweet basil, and summer savory, dry, pound, and sift them, steep them in brandy. The herb spirit will be fit for use, in the course of a fortnight. 54. _Veal Soup._ A leg of veal, after enough has been cut off for cutlets, makes a soup nearly as good as calves head. Boil it with a cup two thirds full of rice, a pound and a half of pork, season it with salt, pepper, and sweet herbs, if you like, a little boiled celery cut in slices, or a little essence of celery improves it, parsly, carrot, and onions, boiled in the soup, are liked by some people. If you wish for balls in your soup, chop veal fine, mix it with a couple of eggs, a few bread crumbs, a small piece of butter, or raw pork chopped fine, put in salt and pepper, to your taste, or a little curry powder, boil them in the soup. Just before you take the soup up, put in a couple of slices