To make above, prepare Farmer's Soup, and when ready to serve, take one handful of sorrel leaves, well washed, dried and finely chopped, place in a stewpan with one ounce of butter and melt together gently; stir well into soup-tureen just before serving. The flavor is delicious and refreshing and the soup a great favorite.

Consomme Fermiére. (Another Method.)

Mince finely, one small carrot, one small turnip, the heads of two leeks, and one onion. Slightly stew these vegetables in one and one-half ounce of butter; moisten with one and one-half pints of white consomme; add two ounces of parboiled cabbage, cut into a julienne, and complete the cooking gently, taking care to remove all grease, with the view of obtaining a very clear consomme. Add a few thin slices of French bread cut thinly and dried.