Let us take as a type of them an excellent old potage—albeit de la cuisine bourgeoise—called potage à la bonne femme, which is made in this way:—Prepare a little more than a quart of common stock, and keep that by your side: now cut up a good-sized onion—say from four to five ounces—into very thin rounds, and place them in a saucepan over a low fire, with two ounces of good fresh butter. Take care not to let the onion get brown, and when it is half done, throw in a quarter of a pound of sorrel leaves, two ounces of lettuce, and a bunch of parsley, all finely shredded, add pepper, salt, half an ounce of flour, and keep stirring for five minutes. Then put in a teaspoonful of pounded loaf sugar, and a teacupful of the stock, freed from fat,