18 MODERN HOUSEHOLD COOKERY BOOK.

them in slices; also cut celery and onions in pieces. Place them
with the butter in the stewpan, and stir for a few minutes, but do
not allow the vegetables to discolor. Pour in stock, and allow to
boil gentiy until potatoes are soft. Then pour into a sieve, rubbing
the vegetables through with back of wooden spoon into a basin,
adding a little stock to help to get the vegetables through, Put
soup into clean pan; add cream, pepper and salt; still till it boils.
Serve with fried sippets of bread.

Pumpkin Soup.—Ingredients: 2 lbs. flesh of pumpkin, 6 table-
spoonfuls salt butter or fat, 2 tablespoonfuls flour, 3 pints skim milk,
milk or water, 2 teaspoonfuls salt, 2 teaspoonfuls sugar, a little
pepper, 1 cupful water, toasted bread. Pumpkin soup is a very
favorite dish in many parts of France, especially with the juveniles;
and when in season, there is not a school, college, hospital or con-
vent where it is not made—a proof that it must be very whole-
some. In this country, where the climate will not allow its arriving
at the same size as on the continent, the vegetable marrow, the
American butter squash and the mammoth gourd will replace them.

Cut about 2 lbs. of the flesh of the pumpkin or gourd into large
dice; put it into your pan with the salt butter or fat. Add salt,
sugar, a little pepper and water. Set on the gas and stew gently
for 20 minutes. When in pulp, add 2 tablespoonfuls flour, stir
round, and moisten with three pints of either milk, skim milk or
water; boil ten minutes longer, and serve with fried or toasted
bread cut in dice. Bread fried from the fat of bacon is very good.

Strong, Rich Stock.—Ingredients: 3 lbs. slice of beef, 3 lbs.
knuckle of veal, 6 ozs. lean ham, %4 cupful butter, 2 onions, 2 car-
rots, 1 turnip, % head celery, 1 oz. salt, bunch of herbs consisting
of sprig of thyme and lemon thyme, sprig of parsley and bay leaf
all tied together, 10 peppercorns, 4 cloves, 3 blades of mace, 4 quarts
of water. Cut the meat into small pieces, break the bones, take out
marrow and cut the ham into slices; put the butter and marrow
into stewpan, add the ham and pieces of veal and beef. Let this
brown gently. When the meat is equally browned, pour in the cold
water and add the bones. Just before it comes to the boil, skim
well, adding a little cold water. Now put in the vegetables, cut
small, and rest of ingredients, and simmer slowly five hours; then
strain through sieve or cloth.

Scotch Mutton Broth.—Ingredients: 3 lbs. neck of mutton, 3
carrots, 1 turnip, 3 quarts of water, 4 ozs. barley, 2 onions, little
parsley, pepper and salt. Put the mutton in saucepan, add the
water, wash the barley and place it in also; allow to boil. Carefully
take off scum as it rises. Prepare vegetables by cutting them up
in small, neat pieces. The vegetables should not be added but just
in sufficient time to cook them.

This broth may be made with beef and rice substituted instead
of barley. When green peas are in season, a few added is a great
improvement.