utter, two or three strips of bacon rind, which have been scalded and scraped and two bay leaves. Put the lid on the stew pan and let the vegetables "sweat" over the fire for eight or ten minutes, shaking the pan occasionally to keep them from sticking. Pour on water to cover the artichokes and stew gently till soft. Rub them through a sieve, mix the liquor they were boiled in with them, make the soup hot and add boiling milk until it is as thick as double cream. Add pepper and salt to taste. Just before serving, mix with the soup a quarter of a pint of hot cream. This addition will be a valuable one, but may be dispensed with.
PUREE DE PETIT POIS.
One pint green peas, two yolks of egg, one gill cream, one and one half pints stock, salt and pepper. Strain the liquid from the peas, put them with the stock in a saucepan and simmer twenty minutes; pass them through a sieve, pour back to the pan, add yolks, cream, pepper and salt, and stir ove