With Macaroni A La Rossini

Proceed as for macaroni a la Corinne above, with two exceptions: first, that you add a layer of quenelles of partridge; and second, that you use consomme of partridge.

With Macaroni A La St. Pierre

Proceed also as for potage macaroni a la Corinne as far as placing a layer of macaroni in the soup-dish; then put over it a layer of boiled soft roe of fish; over which put a thin layer of grated Parmesan cheese; then a layer of quenelles of fish; another layer of macaroni; over it, a layer of boiled thin slices of salmon; macaroni again, etc. Pour boiling con-somme over the whole, and serve.

Although bearing the name of Saint Pierre (St. Peter), the above dish has not been devised by the saint; but, like all the above, save that a la Corinne, it has been invented by monks.

With Nouilles

Set broth on the fire in a saucepan, and at the first boiling take the nouilles from the water with a skimmer and put in the broth, stir occasionally and boil gently till done. The proportions are according to taste. The more broth used for a certain quantity of nouilles the thinner the soup will be, and vice versa. Salt to taste, and serve.

With Potatoes

Cut about half a pint of potatoes with a vegetable spoon (it is understood half a pint when cat, the rest being used to make mashed potatoes), and blanch them for three minutes, drain and put them in boiling broth; boil gently till about half done, add then two 01 three tablespoonfuls of green peas; finish the cooking; and just before serving add a pinch of sugar, salt to taste, turn into the soup-dish, and serve with or without crou-tons.

With Quenelles

Drop quenelles in broth; boil gently till done, and serve.

The proportion according to taste. Half a dozen quenelles for each person, and about half a pint of broth, make a good proportion.

With Rice

Put boiled rice in the soup-dish, turn boiling broth over it, and serve warm.

With Turnips

When clean, cut the turnips in slices, drop them in boiling water, add a little salt, boil for five minutes, and drain. Set them on the fire in a saucepan, cover them with milk, and boil gently till done. Mash them through a colander, put them back on the fire with milk, butter, a little sugar and salt; stir and boil gently a few minutes; then add a yolk of egg for two turnips, stir in also two or three tablespoonfuls of cream; stir, but do not boil; put some croutons in the soup-dish, turn the turnips over, and serve.

Puree Of Split Peas

The proportions vary according to taste; the more peas that are used with a certain quantity of broth, the thicker the potage will be, and vice versa.

Soak one pint of split peas in cold water over night and drain. Put them in a saucepan with a few slices of carrot, same of turnip, same of onion and salt. Cover with cold water, set on the fire and boil till done. Drain, and then mash through a colander. Put back on the fire with warm broth to taste - that is, to mate the potage thin or thick, season with salt or pepper; boil gently for five minutes, stirring the while; turn into the soup-dish over croutons, and serve warm. It may be served without crou-tons.