f white turnip, and one large parsnip cut in slices. When
done, rub through a colander, add milk or water to make of proper
consistency, season with salt and cream, reheat and serve. This quantity
of material is sufficient for two quarts of soup.

VEGETABLE SOUP NO. 4.--Prepare a quart of bran stock as previously
directed. Heat to boiling, and add to it one teaspoonful of grated
carrot, a slice of onion, and a half cup of tomato. Cook together in a
double boiler for half an hour. Remove the slice of onion, and add salt
and a half cup of turnip previously cooked and cut in small dice.

VELVET SOUP.--Pour three pints of hot potato soup, seasoned to
taste, slowly over the well-beaten yolks of two eggs, stirring briskly
to mix the egg perfectly with the soup. It must not be reheated after
adding the egg. Plain rice or barley soup may be used in place of potato
soup, if preferred.

VERMICELLI SOUP.--Lightly fill a cup with broken vermicelli. Turn
it into a pint of boiling water, and cook for ten or fifteen minutes.
Drain off all the hot water and put into cold water for a few minutes.
Turn into a colander and drain again; add three pints of milk, salt to
taste, and heat to boiling. Have the yolks of three eggs well beaten,
and when the soup is boiling, turn it gradually onto the eggs, stirring
briskly that they may not curdle. Return to the kettle, reheat nearly to
boiling, and serve at once.

VERMICELLI SOUP NO. 2.--Cook a cupful of sliced vegetable oysters,
a stalk or two of celery, two slices of onion, a parsnip, and half a
carrot in water just sufficient to cover well. Meanwhile put a cupful of
vermicelli in a quart of milk and cook in a double boiler until tender.
When the vegetables are done, strain off the broth and add it to the
vermicelli when cooked. Season with salt and a cup of cream. Beat two
eggs light and turn the boiling soup on the eggs, stirring briskly that
they may not curdle. Reheat if not thickened, and serve.

WHITE CELERY SOUP.--Cut two heads of celery into finger lengths,
and simmer in a quart of milk for half an hour. Remove the pieces of
celery with a skimmer. Thicken the soup with a tablespoonful of
cornstarch braided with a little milk, add salt if desired, and a teacup
of whipped cream.

TABLE TOPICS.

Soup rejoices the stomach, and disposes it to receive and digest
other food.--_Brillat Savarin._

To work the head, temperance must be carried into the
diet.--_Beec