hours), and boil three-quarters of an hour longer. Strain, return to the saucepan, add the parsley, simmer three minutes, and Serve.

No. 15.—Onion Soup.

• 6 onions.
• 2 Spanish ditto.
• 4 potatoes.
• 1 quart water.
• 2 teaspoons salt.
• 2 teaspoons sago.
• 1½ 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.
• 1½ 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.
• 2½ pints water.
• 1 stick of celery.
• 1½ teaspoons salt.
• 1 large carrot.
• 1 large turnip.
• 1 large onion.
• 1 dozen peppercorns.
• ½ 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.

• 1½ 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.
• 1½ 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.)

• 1½ pounds potatoes.
• 2 onions.
• 1 tablespoon sago.
• 2 pints water.
• ½ pint milk.
• 1½ ounces butter.
• 1 teaspoon salt.
• ½ 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.

No. 21.—Rice Soup.

(Very suitable for children.)

• ¼ pint rice.
• 3 pints water.
• 1 pint milk.
• 1½ ounces butter.
• 1 large turnip.
• 1 large onion.
• 1 large potato.
• 1 teaspoon salt.

Place the butter 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.
• 1½ pints water.
• ½ pint milk.
• 1½ ounces butter.
• 1 lump of sugar.
• 1 teaspoon salt.
• 2 teaspoons sago.

Dissolve the butter 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.
• ¾ 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 butter.
• 1 teaspoon of salt.
• 1 onion.
• 6 peppercorns.

Dissolve the butter 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.

• 1 pint soaked haricot beans.
• 3 pints water.
• 1 large carrot.
• 1 large onion.
• 1 large turnip.
• A little celery.
• 1 ounce butter.
• 1 teaspoon salt.
• A very small quantity each of mixed herbs, mace and peppercorns.

Dissolve the butter in a saucepan, add the beans, vegetables sliced, the seasonings, and water; boil all together for two and a half hours. Strain.

No. 26.—Tomato Soup.

• 2½ pounds tomatoes.
• 1 large carrot.
• 1 large turnip.
• 1 large onion.
• 1½ pints water.
• 3 ounces butter.
• 1 tablespoon sago.
• 2 teaspoons salt.
• 1 dozen peppercorns.

Slice the carrot, turnip and onion, and place them