No. 15. Onion Soup

6 onions.

2 Spanish ditto.

4 potatoes.

1 quart water.

2 teaspoons salt.

2 teaspoons sago.

1 1/2 ounces butter.

1 dozen peppercorns, and a suspicion of mace and mixed herbs in muslin.

Dissolve the butter in a saucepan, then place in the onions sliced, and stand the pan over a gentle heat, shaking frequently In the meantime peel and slice the potatoes and add them to the onions, together with the water, salt and flavourings. Boil for one and a half hours, lift out the muslin bag, stir in the sago, and continue stirring for ten minutes, then strain.

No. 16. Parsnip Soup

3 good-sized parsnips. 2 potatoes. 1 large onion. 1 1/2 ounces butter.

1 quart water. 1 teaspoon salt.

1 dozen peppercorns.

2 teaspoons sago.

Dissolve the butter in the saucepan, then place in the vegetables sliced, with the water, salt and peppercorns, and boil for one and a half hours; add sago, stir until it thickens, then rub through a sieve into a tureen and serve hot.

No. 17. Pea Soup

1 pint soaked peas. 1 ounce butter. 2 1/2 pints water. 1 stick of celery. 1 1/2 teaspoons salt.

1 large carrot.

1 large turnip.

1 large onion.

1 dozen peppercorns.

1/2 teaspoon mixed herbs.

Dissolve the butter in a saucepan, place in it the peas and one pint of water, and boil gently for half-an-hour. In the meantime prepare and slice the vegetables and add them to the peas, together with the seasonings, boil for one and a half hours, and pass through a sieve, rubbing the vegetables through with a wooden spoon.

No. 18. Dried Green Pea Soup

1 1/2 pints soaked green peas. 1 large onion. 1 large carrot. 1 large turnip.

2 quarts water. 1 ounce butter. 1 teaspoon salt. 1 dozen peppercorns.

Dissolve the butter in a large saucepan, place in the peas (which must have been carefully picked over), the vegetables sliced, and the peppercorns. Boil gently three hours, add salt, and rub through a wire sieve with a wooden spoon. Serve with sippets of toast.

No. 19. Fresh Green Pea Soup

2 pints of shelled green peas. 1 ounce butter. A handful of mint. 1 cabbage lettuce.

3 pints of water. 1 1/2 teaspoons of salt. 1 onion. 1 lump of sugar.

Dissolve the butter in a large saucepan and place in the peas, the onion sliced, the lettuce and mint thoroughly washed, the water, salt, and sugar. Boil for one and a half hours, strain through a wire sieve, rubbing the peas through with a wooden spoon.

No. 20. Potato Soup

(Very suitable for children).

1 1/2 pounds potatoes. 2 onions.

1 tablespoon sago. 2 pints water.

1/2 pint milk. 1 1/2 ounces butter. 1 teaspoon salt. 1/2 teaspoon pepper.

Peel and slice the potatoes and onions, and fry them for ten minutes in the butter, but without browning them. Place them in a saucepan with the water, salt and pepper (the latter should be omitted if for young children), and boil for an hour; add sago and milk, boil for about ten minutes, stirring all the time, then rub through a wire sieve with a wooden spoon, and serve.