Julienne Soup

Cut into shreds a young carrot; throw it into boiling water and boil until tender. Add two or three tablespoonfuls of nicely cooked green peas and a few shreds of lettuce. Heat a quart of stock; add the vegetables; season and serve.

Sago Soup

This recipe will also answer for tapioca soup. Wash carefully two tablespoonfuls of sago or tapioca. Add to a quart of stock, bring to boiling-point and cook until transparent. Season and serve.

Barley Soup

2 tablespoonfuls pearl barley 1 quart stock

Wash the barley in cold water; cover it with boiling water; boil rapidly for five minutes and drain. Cover it again with fresh boiling water and let it cook slowly for at least two hours; drain. This water may be saved to use as barley water or it may be put aside to use in to-morrow's stock. At serving time, heat a quart of stock, add the barley, let it boil five minutes, and serve.

Mock Clam Bouillon

Scrape a dozen roots of salsify; put them at once in cold water to prevent discoloration. Cut into slices and put them in one quart of stock; add a teaspoonful of salt, a dash of cayenne and a saltspoonful of celery seed. Boil until tender; strain; reheat and serve in bouillon cups with a tablespoonful of whipped cream on top. The salsify or oyster-plant may be used for vegetable oysters, or may be served as a vegetable.

Mock Meat Soup

1 carrot

1 turnip

3 or 4 stalks celery

4 tablespoonfuls rice

1/2 pint canned or cooked peas

4 tablespoonfuls olive oil, or 2 tablespoonfuls peanut oil

1 onion

1 teaspoonful salt

1 saltspoonful pepper

2 quarts water

Scrape the carrot, peel the turnip and cut into dice. Wash and cut the celery into small pieces. Put the oil in the bottom of the soup-kettle; when very hot, throw in the carrot, turnip and onion, sliced, and the celery. Shake until brown. Add two quarts of water; cook slowly thirty minutes; add the peas, the rice, well washed, the salt and pepper. Cook fifteen minutes longer and serve.