How To Make Rice-Milk

Boil half a pound of rice in a quart of water, with a little cinnamon in a sauce-pan; set it over the fire, and let it boil till the water is almost all washed; then put in three pints of milk, with the yolk of an egg beaten up; throw in a little sugar to sweeten it, and keep it constantly stirring till it boils up, and then it is done.

How To Make Almond-Soup

Blanch a quarter of a pound of almonds, and beat them in a marble mortar, with the yolks of twelve hard eggs, till they become a fine paste; then take two quarts of milk, a quart of cream, a quarter of a pound of double refined sugar, and a spoonful of orange-flower water; mix them together, and pour a little of it to the paste: when this is well blended with the pestle, pour on the remainder, by little and little, keeping them stirring all the time. When the whole is well mixt, put it into a sauce-pan over a flow fire, keeping it stirring all the time: when it is thick enough, pour it into the dish, and fend it to the table; the whole difficulty lies in the prevention of its curdling.

How To Make Eel-Soup

Before you make eel-soup, the quantity intended must be considered; for a pound of eels will make a pint of soup : therefore to every pound of eels allow a pint of water, a crust of bread, an onion, a bundle of sweet herbs, a little whole pepper, and two or three blades of mace : put them into a sauce-pan together, and cover them close, and let them boil till near half the liquor is wafted; strain it off, and pour it into a dish, where some toasted bread cut small has been laid.

How To Make Thornback Or Scate-Soup

Boil two pounds of scate, or thornback, put it into a large sauce-pan with six quarts of water.

When it is done enough, take the flesh off the bones, and put the bones into the sauce-pan again; then take two pounds of any fresh fish, the crust of a penny loaf, a bundle of sweet herbs, some whole pepper, a small piece of horse-radish, two or three blades of mace, a little parsley, and a bit of lemon-peel: put these into the sauce-pan, and boil them till about two quarts of liquor remains: strain it off, and add an ounce of vermicelly, set it on the fire again, and boil it gently; then take the flesh of the scate, put it into a sauce-pan, with two or three spoonfuls of the soup; shake a little flour over it, and then put in a bit of butter, with a little pepper and salt; shake them together, and when the mixture is thick, fill the crust of the roll with it: pour the soup into the dish, and let the roll swim in the middle.

How To Make Craw-Fish soup

Boil a gallon of water with an onion stuck with cloves, a bunch of sweet herbs, three or four blades of mace, and a little pepper and salt; then take two hundred craw-fish, and lay twenty aside : take a pint of any sort of pease boiled tender, with the bodies and shells of the craw-fish, faving the tails whole; beat these together, in a mortar, and put them into the boiling water; this done, strain off the liquor boiling hot through a cloth, getting as much out as you can. Pour the liquor back, and set it over a flow fire, with a dry french roll cut thin; let it stew till it is half wafted, and then add a piece of butter of the size of an egg : let it simmer till it has done making a noise; then put in a onion, and shake in two tea-spoonfuls of flour, stirring it about at the same time; afterward, put in the tails of the crawfish, and give them a shake round: round: to these add a pint of good gravy, and let them boil gently for four or five minutes; take out the onion, and pour a pint of the soup to it: stir them well together, and pour the mixture back to the soup; let them simmer very gently, for a quarter of an hour. Fry a french roll brown with the twenty craw-fish; pour the soup into the dish, lay the roll in the middle, and the craw-fish round the dish.