liquor. Pick off some small bits of veal and return with stock to pot. Thicken with browned crackers powdered fine and sifted. Flavor with a little ground allspice, pepper; slice three hard boiled eggs; a little sliced lemon put in tureen and pour over soup.
Bread Soup.
Break into small pieces three-fourths loaf stale bread, cover with water; salt and pepper to taste. Simmer slowly for three-fourths hour. Press through a colander, put on fire, add heaping tablespoon butter, beat yolks of two eggs light, stir into one cup of rich cream. Then stir slowly into the soup; serve hot with crackers.
Veal Soup.
Put a knuckle of veal in three and one-half quarts of cold water, and one tablespoon of uncooked rice and salt to taste. Simmer very slowly about four hours and a half, which should reduce liquor about one-half; remove from the fire, put into tureen the yolk of one egg and stir well into it a a teacup of cream or rich new milk, add butter size of small egg; strain the soup on this boiling hot, stirring constantly, then beat well for a minute.
Turkey Soup.
Boil turkey bones about one hour or longer in enough water to well cover them; add a little chopped celery and parsley, salt, popper and butter to taste, one teacup of
