No. 27. Turnip Soup

10 turnips.

2 onions.

2 potatoes.

1 small stick of celery.

1 pint milk.

3 pints water.

2 ounces butter.

2 teaspoons salt.

1 teaspoon peppercorns.

Dissolve the butter in a large saucepan, place in the vegetables sliced, salt, peppercorns, and water, and boil gently for two hours. Strain, return to the saucepan, which must be perfectly clean, add milk, simmer a few minutes and serve.

Note. - A tablespoon of cream placed in the tureen, and stirred into the soup as it is poured in, is a great improvement, or it may be thickened with one tablespoon sago.

No. 28. Vegetable Soup

1 potato.

2 onions. 2 carrots. 2 turnips.

2 sticks of celery.

3 pints water.

3 or 4 thick slices of beetroot.

1 dozen small sprigs of watercress.

1 dozen small sprigs of parsley. 1 1/2 teaspoons salt.

2 tablespoons pearl barley. 1 ounce butter.

Dissolve the butter in a saucepan, place in the onions sliced, and fry five minutes; then add all the other ingredients and boil for one and a half hours. Strain before serving. If liked, a carrot and turnip, neatly cut into little strips, may be boiled separately, strained, and added to the soup before serving.

No. 29. Vegetable Marrow Soup

1 large vegetable marrow.

1 quart water.

2 ounces butter. 1 gill of milk.

1 onion.

1 teaspoon salt.

2 tablespoons semolina.

Peel the vegetable marrow, and cut it into rather thin slices, cut the onion in quarters, and put all into a good-sized saucepan in which the butter has been dissolved; add the salt and water, and simmer for one hour. Strain through a sieve, rubbing as much of the pulp through as possible; return the soup to the saucepan, shake in the semolina, stir for ten minutes after it boils, and add the milk just before serving.

No. 30. Vermicelli Soup

6 carrots.

6 turnips.

1 head of celery.

6 onions.

1 handful of parsley.

1/2 pint tomato juice.

3 quarts of water.

3 teaspoons of peppercorns.

2 ounces butter. 1 ounce of salt.

3 ounces vermicelli. White of 1 egg.

Clean and slice the vegetables, dissolve the butter in a large saucepan, place in it the vegetables, including the parsley, add water and salt and peppercorns, and boil for one and a half hours, removing the scum as it rises. Strain; return the soup to the saucepan, which should first be rinsed, allow it to simmer, pour in the white of egg, restrain through a very fine sieve (or a piece of muslin placed in an ordinary sieve will answer the purpose). Return again to the saucepan, which must be thoroughly clean, add the vermicelli, and simmer for half an hour. Add the tomato juice just before serving.