one ounce of powdered nutmeg, one
ounce of powdered mace, and half an ounce of dried bay-leaves. The herbs
must be wrapped up in paper (one or two little paper bags, one inside the
other, is best), and dried very slowly in the oven till they are brittle.
They must then be pounded in a mortar, and mixed with the spices, and the
whole sifted through a fine hair-sieve and put by in a stoppered bottle for
use.


HOTCH-POTCH.--Cut up some celery, onion, carrot, turnip, and leeks into
small pieces and fry them for a few minutes in about two ounces of butter
in a frying-pan, very gently, taking care that they do not in the least
degree turn colour. Previous to this, wash and boil about a quarter of a
pound of pearl barley for four or five hours. When the barley is tender,
or nearly tender, add the contents of the frying-pan. Let it all boil till
the vegetables are tender, and about half an hour before the soup is sent
to table throw in, while the soup is boiling, half a pint of fresh green
peas--those known as marrowfats are best,--and about five minutes before
sending the soup to table throw in a spoonful (in the proportion of a
dessertspoonful to every quart) of chopped, blanched parsley--_i.e._,
parsley that has been thrown into boiling water before it is chopped.
Colour the soup green with a little spinach extract (vegetable colouring
sold in bottles by all grocers). The thinness of the soup can be removed
by the addition of a small quantity of white roux.


JARDINIERE SOUP.--Cut up into thin strips some carrot, turnip and celery,
add a dozen or more small button onions, similar to those used for
pickling, and also a few hearts of lettuces cut up fine, as well as a few
fresh tarragon leaves cut into strips as thin as small string. Simmer
these gently in some clear soup (_see_ CLEAR SOUP) till tender; add a lump
of sugar, and serve.

N.B.--The tarragon should not be thrown in till the last minute.


JULIENNE SOUP.--This soup is exactly similar to the previous one, the only
excepti