1. Scrape clean, and slice three carrots and three turnips; peel three onions; fry the whole with a little butter till it turns rather yellow; then add also two heads of celery cut in pieces, three or four leeks, also cut in pieces; stir and fry the whole for about six minutes; when fried, add also one clove of garlic, salt, pepper, two cloves, and two stalks of parsley; cover with three quarts of water; keep on rather a slow fire, skim off the scum carefully, and simmer for about three hours; then strain and use.

2. Seven ounces of carrot, ten ounces of parsnip, ten ounces of potatoes cut in thin slices, one and one-quarter ounces of butter, live teaspoonfuls of flour, a teaspoonful of made mustard, salt and pepper to taste, the yolks of two eggs, rather more than two quarts of water; boil the vegetables in the water two and one-half hours; stir them often, and, if the water boils away too quickly, add more, as there should be two quarts of soup when done. Mix up in a basin the butter and flour, mustard, salt and pepper, with a teacupfulof cold water; stir in the soup and boil ten minutes. Have ready the yolks of the eggs in a tureen; pour on, stir well, and serve. Time, three hours is sufficient for eight persons.

3. Scrape clean and slice three carrots and three turnips, peel three onions; fry the whole with a little butter till it turns rather yellow, and then add two heads of celery cut in pieces; stir and fry for about six minutes; when fried add one clove of garlic, salt, pepper, two cloves, two stalks of parsley, and cover with about three quarts of water; keep on a rather slow fire, skim off the scum carefully, and simmer three hours; strain and serve.

French Vegetable Soup

To a leg of lamb of moderate size take four quarts of water. Of carrots, potatoes, onions, tomatoes, cabbage, and turnips, take a teacup each chopped fine, salt and pepper to taste. Let the lamb be boiled in this water. Let it cool, skim off all the fat that rises to the top. The next day boil again, adding the chopped vegetables. Let it boil three hours the second day.

Spring Vegetable Soup

Take two pounds of shin of beef and two pounds of knuckle of veal; remove all the fat and break the bones and take out the marrow; put into a pot with five pints of water; add a teaspoonful of salt, and then cover and let it come to a boil quickly; remove the scum that rises, and set where it will simmer for five hours; one hour before serving, add two young carrots, scraped and cut in slices, half a head of celery, and a small onion cut into squares; in half an hour, add one turnip sliced, and in fifteen minutes one cauliflower broken in small pieces.