Carrot Soup No. 1

1/2 pound carrots 1/2 ounce onions 1 ounce butter

1/2 ounce flour 1 pint milk Salt and pepper

1 pint boiling water

Cut the carrots and onions into small pieces, and cook them in the butter for five minutes. Add the water; cook until the vegetables are tender. Rub through a hair sieve. Return to a saucepan. Mix the flour smoothly with a little of the milk, add the rest of the milk to the carrot, etc., and boil. When boiling, add the flour. Cook for ten minutes. Season and serve.

This soup is very delicate if made of the proper consistency. If too thick add more milk until it is as thick as rich cream. Put a few croutons in each plate.

Carrot Soup No. 2

12 ounces carrots

4 ounces onions

2 ounces leeks

8 ounces turnips

4 ounces celery

1 ounce butter

1 quart stock

1 1/2 ounces creme de riz

1/2 pint milk

1/2 gill cream

Bouquet of herbs

Cut the vegetables into slices, using only the red part of the carrot, and fry in the butter to a golden brown. Add the stock, and cook for one and one-half hours. Mix the creme de riz with a little milk, and add it; cook for twenty minutes. Rub through a hair sieve. Return to the saucepan with the milk, and boil up. Add the cream to the soup, taking care not to curdle. Cook for a few minutes. Season and serve.