A La Colbert

Scrape carrots and turnips and cut them in small dice or with a vegetable spoon; add green peas and string-beans, if handy, the beans cut in pieces; set them on the fire in a pan -with cold water and salt; boil gently till done, and drain. Put them back on the fire, covered with warm broth, salt to taste, boil gently about two or three minutes, and turn into the soup-dish, in which you have put as many poached eggs as there are or will be persons at table. A poached egg with soup is served to every person. Proportions of broth and vege-tables according to taste.

Julienne

Scrape two carrots and two turnips and cut them in pieces about an inch and a half long; cut slices lengthwise about one-eighth of an inch thick, then cut 4 again across, so as to make square strips. Put them in a saucepan with about two ounces of butter, three table-spoonfuls of cabbage chopped fine, and half a middling-sized onion, also chopped; set on the fire and stir till about half fried. Add broth to make it as you wish, thin or thick; boil gently till done; salt to taste, skim off the fat, and serve. It takes about two hours.

Julienne With Rice

Boil two ounces of rice in water and a little salt, till about three-quarters done; drain and put in the julienne after having added the broth; finish as above.

Julienne With Barley

Boil barley till done; add it to the julienne at the same time the broth is added, and serve as the above.

Julienne Aux Croutons

Put some croutons in the soup-dish, and when the julienne is done, pour it over them, and serve.

Brunoise

Put an ounce of butter in a saucepan on the fire, and when melted, add one carrot, one turnip, a little celery, all cut in dice; stir till they turn yellow, then add about a quart of broth, a middling-sized leek cut in pieces, a few leaves of lettuce and of sorrel, if handy, and a pinch of sugar. Simmer about two hours; skim off the fat; add a few drops of burnt sugar to color.

Have croutons in the soup-dish, turn the potage over them, and serve.

Brunoise With Bice

Proceed as above, except that you add from two to four ounces of boiled rice to the potage ten minutes before taking from the fire. Serve without croutons.

Another

Use boiled barley instead of boiled rice.

A La Monaco

Put some thin slices of stale bread in the soup-dish, sprinkle pulverized sugar and orange-rind grated all over. Pour boiling milk over; cover the dish for five minutes, and serve.

A La Hegence

Put about two dozen quenelles made with chicken into the soup-dish with half a pint of boiled green peas; turn boiling consomme over, and serve warm.

A La Royale

Make a custard with a dozen yolks of eggs, about the same volume of good cream, season with sugar, salt, and a little nutmeg; cook, and when perfectly cold, cut it in slices and again cut in fancy shapes with paste-cutters or with a knife; place it in the soup-dish, pour boiling consomme gently over, and serve warm.