HARE SOUP - Take a hare and cut in pieces, put into an earthen jar, with two onions cut small, three blades of mace, a pinch of salt, two anchovies, or three-quarters of a red herring, three quarts of water, and wine to flavour, perhaps a pint of red wine. Bake in a quick oven for three hours, then strain the liquor into a stewpan. Have ready boiled four ounces of fine pearl barley, add this, scald the liver, and rub it through a sieve with a wooden spoon, put this into the soup, set over the fire, and keep it stirring till near boiling but it must not boil then remove. Put some toasted bread into the tureen, pour the soup on, and serve hot.

SHANK SOUP - When you buy a shank, have the butcher cut it into several pieces, and split open the thickest part of the bone. Boil it three or four hours and set it aside. The next day, take off the fat, and if you do not wish to eat the meat in the soup, take that out also; add vegetables, etc., as in the preceding receipt. To add macaroni, take a handful, cut it small, wash, and boil it half an hour, then put it into the soup an hour before serving.

CARROT SOUP - Slice up eight or nine large carrots, and stew them in three quarts of common soup, until quite tender ; then rub through a sieve, mix well, season with salt and pepper, and add sufficient browning to make it look well. It should be made the day before it is used.

GIBLET SOUP - Take three sets of giblets, stew them with two pounds of gravy beef, a faggot of herbs, two onions, and pepper and salt to season ; add six pints of water, and let it simmer till the gizzards (which must be divided) are perfectly tender. Skim it clean, add mush room ketchup to flavour, and three-quarters of an ounce of butter rolled in flour ; let it boil ten minutes, strain, and serve with the giblets.

OYSTER SOUP - Strain the liquor from one quart of oysters, and set it on the fire. If there is not a great deal of the liquor, add a pint of water. Skim when it boils up, and add a saucer of chopped celery. Boil for a few minutes, then pour in a quart of rich milk. When it again boils up, stir in two spoonfuls of butter rubbed in one of flour. Then add the oysters (cut in small pieces, or not, as you choose), and salt and pepper to your taste. Let the soup boil but one or two minutes after the oysters are added, then take up in a hot tureen. Toast two slices of bread, or a few crackers. Cut the toasted bread into little square pieces, and put [into t the soup just before sending to the table.

JULIENNE SOUP - Slice two onions, and fry brown in half a spoonful of butter, in a soup-kettle, then put in three quarts of good stock ; chop small two turnips and two carrots. When these have boiled an hour, add a stalk of celery cut small, a blade of mace, salt and pepper, and a pint each of green peas and string beans. Boil two hours more. Then rub a spoonful of butter with a spoonful of flour, and stir in. The peas should be fresh gathered, and the beans should not be so old as to have a string. In case you have not beef-stock, the water in which chickens or any kind of fresh meat has been boiled will be a good substitute.

ITALIAN TURNIP. Cut turnips in different shapes, colour them with butter in a stewpan, and two table-spoonfuls of sweet oil ; add slices of chervil, and sea-kale ; mix two table -spoonfuls of flour with two quarts of the savoury fish jelly, (p. 263), and the vegetables, then boil, and serve hot, with dice of bread fried in butter, and dried on a cloth.

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When not working for Boden Clothing at ecomparison, Amy is a keen cook with an interest in traditional home cooking.