CHESTNUT SOUP.
Having made some beef soup without vegetables, strain it, and put in a pint of peeled chestnuts for each quart of soup. Boil it again till the chestnuts have gone all to pieces, and have become a part of the liquid.
A still better way is, to roast or bake the chestnuts first, (having cut a slit in the shell of each,) then peel them, and throw them into the soup ten minutes before you take it from the fire.
ALMOND SOUP.
Take half a pound of shelled sweet almonds, and two ounces of shelled bitter almonds, or peach-kernels. Scald them, to make the skins peel off easily, and when they are blanched, throw them into cold water. Then drain and wipe them dry. Beat them (a few at a time) in a marble mortar, adding as you beat them, a little milk and a little grated lemon-peel.
Have ready two quarts of rich milk, boiled with two sticks of cinnamon and a quarter of a pound of sugar. Stir the almonds gradually into the milk, and let them have one boil up. Prepare some slices of toasted bread, take out a little of the soup and soak them in it. Then lay them in the bottom of a tureen, and pour the soup over them. Grate on some nutmeg.
LOBSTER SOUP.
Having boiled a large lobster, extract all the meat from the shell. Fry in butter some thin slices of bread, put them into a marble mortar, one at a time, alternately with some of the meat of the lobster, and pound the whole to a paste till it is all
