new milk, a quart of cream, a quarter of a pound of double-refined sugar, beat fine, a penny-worth of orange-flower water, stir all well together; when it is well mixed, set it over a slow fire, and keep it stirring quick all the while, till you find it is thick enough; then pour it into your dish, and send it to table. If you don't be very careful, it will curdle.
To make a rice soup.
TAKE two quarts of water, a pound of rice, a little cinnamon; cover it close, and let it simmer very softly till the rice is quite tender: take out the cinnamon, then sweeten it to your palate, grate half a nutmeg, and let it stand till it is cold; then beat up the yolks of three eggs, with half a pint of white wine, mix them very well, then stir them into the rice, set them on a slow fire, and keep stirring all the time for fear of curdling. When it is of good thickness, and boils, take it up. Keep stirring it till you put it into your dish.
To make a barley soup.
TAKE a gallon of water, half a pound of barley, a blade or two of mace, a large crust of bread, a little lemon-peel. Let it boil till it comes to two quarts, then add half a pint of white wine, and sweeten to your palate.
To make a turnip soup.
TAKE a gallon of water, and a bunch of turnips, pare them, save three or four out, put the rest into the water; with half an ounce of whole pepper, an onion stuck with cloves, a blade of mace, half a nutmeg bruised, a little bundle of sweet herbs, and a large crust of bread. Let these boil an hour pretty fast, then strain it through a sieve, squeezing the turnips through; wash and cut a bunch of celery very small, set it on in the liquor on the fire, cover it close, and let it stew. In the meantime cut the turnips you saved into dice, and two or three small carrots clean scraped, and cut in little pieces: put half these turnips and carrots into the pot with the celery, and the other half fry brown in fresh butter. You must flour them first, and two or three onions peeled, cut in thin slices, and fried brown; then put them all into the soup, with an ounce of vermicelli. Let your soup boil softly till the celery is quite tender, and your soup good. Season it with salt to your palate.
