1 large carrot.

1 large turnip.

2 quarts water.

1 ounce b.u.t.ter.

1 teaspoon salt.

1 dozen peppercorns.

Dissolve the b.u.t.ter 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 sh.e.l.led green peas.

1 ounce b.u.t.ter.

A handful of mint.

1 cabbage lettuce.

3 pints of water.

1 teaspoons of salt.

1 onion.

1 lump of sugar.

Dissolve the b.u.t.ter 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 pounds potatoes.

2 onions.

1 tablespoon sago.

2 pints water.

pint milk.

1 ounces b.u.t.ter.

1 teaspoon salt.

teaspoon pepper.

Peel and slice the potatoes and onions, and fry them for ten minutes in the b.u.t.ter, 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.

No. 21.--Rice Soup.

(Very suitable for children.)

pint rice.

3 pints water.

1 pint milk.

1 ounces b.u.t.ter.

1 large turnip.

1 large onion.

1 large potato.

1 teaspoon salt.

Place the b.u.t.ter in a large saucepan, and let it melt so as to grease the whole of the bottom of the pan; wash the rice and place it with the vegetables sliced in the saucepan, and boil for about three-quarters of an hour, stirring frequently; add milk and salt, and simmer carefully for about a quarter of an hour, taking care that it does not burn.

No. 22.--Sea Kale Soup.

14 nice heads of kale.

1 potato.

1 onion.

1 pints water.

pint milk.

1 ounces b.u.t.ter.

1 lump of sugar.

1 teaspoon salt.

2 teaspoons sago.

Dissolve the b.u.t.ter in an enamelled saucepan, then add the kale, after thoroughly washing and cutting it into two-inch pieces; place the saucepan over a gentle heat, shaking it frequently. Peel and slice the potato and onion, and place them, together with the salt, water and sugar, with the kale. Boil one hour, strain, return to the saucepan, add milk and sago, replace over the fire and stir for ten minutes. Strain again into a tureen, and serve with sippets of toast.

No. 23.--Semolina Soup.

3 pints water.

1 carrot.

1 turnip.

1 onion.

2 potatoes.

1 tablespoon raw semolina.

teaspoon salt.

A little pepper.

Slice the vegetables and boil them in the water for about an hour, rub through a wire sieve, replace in the saucepan, add seasoning and shake in the semolina gradually. Boil for ten minutes, stirring all the time.

No. 24.--Brown Stock.

1 pint soaked lentils.

3 pints water.

1 carrot.

1 turnip.

1 ounce b.u.t.ter.

1 teaspoon of salt.

1 onion.

6 peppercorns.

Dissolve the b.u.t.ter in a large saucepan, place in the lentils, water, and vegetables sliced. Boil one hour, add salt, re-boil until quite done. Strain.

No. 25.--White Stock.