Take half a pint of French beans, two onions, two turnips, two carrots, and a leek, all sliced, with a cupful of spinach, a little celery, and some parsley, and fry the whole with two ounces of butter. Add the vegetables to three pints of milk, with which an ounce of flour has been mixed, a pint of stewed tomatoes, a blade of mace, and a pinch of baking soda. After simmering for two hours pass the whole through a sieve, add a little butter, a teaspoonful of sugar, and two tablespoonfuls of cooked rice. Serve very hot.

Lentil Soup. (Another Method.)

Cut three onions, a turnip, and the half of a carrot into very thin slices, which put into a stewpan, with a quarter of a pound of butter, a few sprigs of parsley, a sprig of thyme, and two bay-leaves, add also two pounds of leg of beef, cut into small dice; set the stewpan upon the fire, stirring with a wooden spoon, until its contents are fried rather brown, when add one quart of lentils, and three quarts of water; let the whole simmer until the lentils are very tender, when season with nearly an ounce of salt, and half that quantity of sugar; it is then ready to serve.

To make a puree of lentils: - When the soup is made, strain off the broth, add a good spoonful of flour to the lentils, which mash with a wooden spoon against the side of the stewpan; then again put in the broth, boil all up together, keeping it stirred with a spoon; rub it through a hair sieve, again boil and skim, and it is ready; serve with a few croûtons of bread, as directed for Palestine Soup.