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A little milk will mike it richer, but it igood family dish
bout. A few button onions, may be added, with a little
parsley.
                          SOUPS.
   Sorn, such as we recommend, consists of a plain, whole-
some sweet broth, which also serves as the basis of almost
every sauce.  When served up as potage it contains
bread, or rice, or one of the Italian pastes. This broth
has no thickening, and is free from any kind of sophis-
tication.
   The best vessel to make it in, is in an earthen pipkin of
great depth, rather bulging out in the middle, and narrow at
the bottom. One for an ordinary family might hold'about
five or six quarts. It should be prepared by being placed,
nearly half full of water, upon a fire slow at first, but gradu-
ally increased to the greatest possible intensity. As the
water evaporates rapidly, a little should be added front time
to time. When all the under part of the pipkin is red hot,
the vessel should be taken off the fire and placed upon the
hob to cool gradually.
  Put into such a pipkin four pounds of the shin of beef, a
calf's foot, and a quarter of a pound of pig's liver-or, if this
latter is, not to be obtained, half a pound of bullock's liver.
Fill the pipkin three-quarters full of water, and place it over
a good fire. As the scum rises take it off. When the pot
boils, add a bundle of leeks well cleansed and tied together,
two turnips, three carrots, half of a parsnep, a small bundle
of the green parts of celery, an onion with three cloves
stuck int it, one clove of garlic,,and a burnt flatted onion-..
soups
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