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Soup Bonne Femme

(Provincial France.) This is the broth of the farmer and peasant's wife, wholesome and nourishing. Wash, dry, and cut up 2 large lettuces, 1 pound of sorrel, and 1 pound of spinach. Add 1 1/2 quarts of good white stock and simmer, with 1/4 pound of butter, 2 onions, and 2 carrots, for 1 hour. Add a blending of 1 ounce of butter, 1 ounce of flour, the yolks of 2 eggs, and a cup of boiling milk, salt, and pepper. Press through a sieve, and serve with croutons. PECTORAL BROTH. (A French convent soup, given to delicate nuns.) Cut up an old fowl and put with the liver, heart, and gizzard, 2 quarts of water, with a handful of marshmallow root and 2 cups of barley, 1 carrot, 3 onions, parsley, thyme, and sweet marjoram. Simmer for 3 hours, strain the broth, pressing the barley through a sieve; add the yolk of 1 egg, salt, pepper, and a tablespoonful of rum or brandy. It should be reduced to almost a quart, and is very healing.