Many persons keep the bones of their roasts in order to convert them into stock for pea soup, which is, to my taste, one of the most relishable of all soups, and a famous dish for cold weather, with this advantage in its favor, that it may be made from almost anything. Capital stock for pea soup can be made from a knuckle of ham or from a piece of pickled pork. Supposing that some such stock is at hand to the extent of about two quarts, procure, say, two pounds of split peas, wash them well, and then soak them for a night in water to which a very little piece of soda has been added (the floating peas should be all thrown away), strain out the peas and place them in the stock, adding a head of celery, a cut-down carrot, and a large onion or two, and season with a pinch of curry powder, or half an eggspoonful of cayenne pepper. Boil with a lid on the pot till all is soft, skimming off the scum occasionally, and then carefully strain into a well-warmed tureen, beating the pulp through the strainer with a spoon. Serve as hot as possible, placing a breakfastcupful of crumbled toast (bread) into the tureen before the soup is dished. Much of the success in preparing this soup lies in the "straining," which ought to be carefully attended to. A wire sieve is best; but an active housewife must never stick. If one has not a sieve made for the purpose, she can fold a piece of net two or three times, and use that. When a knuckle of ham has been used to make the stock it should form a part of the dinner, with potatoes; or it may be used as a breakfast or supper relish.

Clean and wash a calf's head, split it in two, save the brains, boil the head until tender in plenty of water; put a slice of fat ham, a bunch of parsley cut small, a sprig of thyme, two leeks cut small, six cloves, a teaspoonful of pepper, and three ounces of butter, into a stew-pan, and fry them a nice brown; then add the water in which the head was boiled, cut the meat from the head in neat square pieces, and put them to the soup; add a pint of Madeira and one lemon sliced thin, add cayenne pepper and salt to taste; let it simmer gently for two hours, then skim it clear and serve.

Make a forcemeat of the brains as follows: put them in a stew-pan, pour hot water over, and set it over the fire for a few minutes, then take them up, chop them small, with a sprig of parsley, a saltspoonful of salt and pepper each, a tablespoonful of wheat flour, the same of butter, and one well-beaten egg; make it in small balls, and drop them in the soup fifteen minutes before it is taken from the fire; in making the balls, a little more flour may be necessary. Egg-balls may also be added.

Boil an old fowl, with an onion, in four quarts of cold water, until there remain but two quarts. Take it out and let it get cold. Cut off the whole of the breast, and chop very fine. Mix with the pounded yolks of two hard-boiled eggs, and rub through a colander. Cool, skim, and strain the soup into a soup-pot. Season, add the chicken-and-egg mixture, simmer ten minutes, and pour into the tureen. Then add a small cup of boiling milk.

Swell quarter of a pound of vermicelli in a quart of warm water, then add it to a good beef, veal, lamb, or chicken soup or broth with quarter of a pound of sweet butter; let the soup boil for fifteen minutes after it is added.

To a rich beef or other soup, in which there is no seasoning other than pepper or salt, take half a pound of small pipe macaroni, boil it in clear water until it is tender, then drain it and cut it in pieces of an inch length, boil it for fifteen minutes in the soup and serve.

Two pounds of coarse, lean beef cut into strips
two pounds of knuckle of veal
chopped to pieces
two pounds of mutton bones
and the bones left from your cold veal, cracked to splinters
one pound of lean ham
four large carrots
two turnips
two onions
bunch of herbs
three tablespoonfuls of butter
two tablespoonfuls of flour
one tablespoonful of sugar
salt and pepper
seven quarts of water.

Put on meat, bones, herbs and water, and cook slowly five hours. Strain the soup, of which there should be five quarts. Season meat and bones, and put into the stock-pot with three quarts of the liquor. Save this for days to come. While the soup for to-day is cooling that you may take off the fat, put the butter into a frying-pan with the sliced carrots, turnips, and onions, and fry to a light brown. Now, add a pint of the skimmed stock, and stew the vegetables tender, stir in the flour wet with water, and put all, with your cooled stock, over the fire in the soup-kettle. Season with sugar, cayenne and salt, boil five minutes, rub through a colander, then a soup-sieve, heat almost to boiling, and serve.

Take two ox tails and two whole onions, two carrots, a small turnip, two tablespoonfuls of flour, and a little white pepper, add a gallon of water, let all boil for two hours; then take out the tails and cut the meat into small pieces, return the bones to the pot, for a short time, boil for another hour, then strain the soup, and rinse two spoonfuls of arrowroot to add to it with the meat cut from the bones, and let all boil for a quarter of an hour.

To about three pounds of a joint of veal, which must be well broken up, put four quarts of water and set it over to boil. Prepare one fourth pound of macaroni by boiling it by itself, with sufficient water to cover it; add a little butter to the macaroni when it is tender, strain the soup and season to taste with salt and pepper, then add the macaroni in the water in which it is boiled. The addition of a pint of rich milk or cream and celery flavour is relished by many.

Three pounds perfectly lean mutton. The scrag makes good soup and costs little.
Two or three pounds of bones, well pounded
one onion
two turnips
two carrots
two stalks of celery
a few sprigs of parsley
if you have any tomatoes left from yesterday, add them
four tablespoonfuls of pearl or granulated tapioca (not heaping spoonfuls)
four quarts of water.

Put on the meat, cut in small pieces, with the bones, in two quarts of cold water. Heat very slowly, and when it boils pour in two quarts of hot water from the kettle. Chop the vegetables; cover with cold water. So soon as they begin to simmer, throw off the first water, replenishing with hot, and stew until they are boiled to pieces. The meat should cook steadily, never fast, five hours, keeping the pot-lid on. Strain into a great bowl; let it cool to throw the fat to the surface; skim and return to the fire. Season with pepper and salt, boil up, take off the scum; add the vegetables with their liquor. Heat together ten minutes, strain again, and bring to a slow boil before the tapioca goes in. This should have been soaked one hour in cold water, then cooked in the same within another vessel of boiling water until each grain is clear. It is necessary to stir up often from the bottom while cooking. Stir gradually into the soup until the tapioca is dissolved.

Send around grated cheese with this soup.

Get a shin-bone of beef weighing four or five pounds; let the butcher saw it in pieces about two inches long, that the marrow may become the better incorporated with the soup, and so give it greater richness.

Wash the meat in cold water; mix together of salt and pepper each a tablespoonful, rub this well into the meat, then put into a soup-pot; put to it as many quarts of water as there are pounds of meat, and set it over a moderate fire, until it comes to a boil, then take off whatever scum may have risen, after which cover it close, and set it where it will boil very gently for two hours longer, then skim it again, and add to it the proper vegetables which are these--

one large carrot grated
one large turnip cut in slices
(the yellow or ruta baga is best)
one leek cut in slices
one bunch of parsley cut small
six small potatoes peeled and cut in half
and a teacupful of pearl barley well washed

Then cover it and let it boil gently for one hour, at which time add another tablespoonful of salt and a thickening made of a tablespoonful of wheat flour and a gill of water, stir it in by the spoonful; cover it for fifteen minutes and it is done.

Three hours and a half is required to make this soup; it is the best for cold weather. Should any remain over the first day, it may be heated with the addition of a little boiling water, and served again.

Take the meat from the soup, and if to be served with it, take out the bones, and lay it closely and neatly on a dish and garnish with sprigs of parsley; serve made mustard and catsup with it. It is very nice pressed and eaten with mustard and vinegar or catsup.