With Turnips

It is made as with carrots.

With Wheat

Cut ears of wheat when full, but not ripe, and put them away to dry. Shell the wheat; wash it in cold water, put it in a saucepan, cover it with broth and boil gently till done. Mash through a colander, put back on the fire with a little butter; add broth if too thick, stir now and then for about fifteen minutes; take from the fire, add two or three yolks of eggs beaten with a little cream and a pinch of sugar; mix them well with the rest, and serve warm.

With Sweet Corn

Proceed as with wheat in every particular. It makes a healthy and excellent potage.

Water may be used instead of broth, but it is not as nutritive.

With Swallows' Nests, Or Chinese Soup

The nests are made a mucilaginous substance of, and built by the species of swallows called Ilirundo esculenta; it would require several pages to describe them, together with their compound material, and would be out of place in a receipt book. Suffice it to say, that they sell for $100 a pound in London and Paris (gold of course), and the cheapest pot-age for one person costs about three dollars.

Soak about four ounces of it in cold water for ten hours, drain and clean. Put it in a saucepan, cover well with chicken-broth, place the saucepan in boiling water for about two hours, add salt to taste, and then drain again. Place the nests in the soup-dish, pour boiling consomme over them, and serve warm.

The Chinese are said to use very rich consomme of chicken to prepare them.

With Tomatoes And Rice

Blanch half a dozen tomatoes, and skin them. Put them in a saucepan with a quart of broth, season with an onion sliced, three or four 6prigs of parsley, one of thyme, half a dozen pepper-corns, a bay-leaf, two cloves, two cloves of garlic; salt and pepper. Boil gently till reduced to about two-thirds, when mash gently through a colander. It is understood by mashmg gently, to mash so that all the liquid part shall pass through the colander, and the seeds and spices shall be retained in it and thrown away.

While the tomatoes are on the fire boiling, set four ounces of rice on the fire with cold water and salt, and boil it till tender. Drain the rice, put it in a saucepan with the tomato-juice after being mashed, set the saucepan on the fire, add one ounce of butter, a teaspoonful of sugar, both according to taste; to make the potage thin or thick, boil gently fifteen minutes, turn into the soup-dish, and serve warm.

The same may be done with canned tomatoes; in that case, set a can of tomatoes on the fire with the same seasonings, and proceed exactly as for the above in every other particular.

The Same With Croutons

Fry some croutons with a little butter, put them in the soup-dish; turn the potage, or rather the same mixture as above, over them; cover the soup-dish for two or three minutes, and serve.

With Tomatoes And Croutons Only

Fry the croutons and put them in the soup-dish; turn the tomatoes only over them, after being prepared as above; cover the soup-dish for two or three minutes, and serve.