onable_ all the year.

_Sufficient_ for 8 persons.

TAPIOCA.--This excellent farinaceous food is the produce of the
pith of the cassava-tree, and is made in the East Indies, and
also in Brazil. It is, by washing, procured as a starch from the
tree, then dried, either in the sun or on plates of hot iron,
and afterwards broken into grains, in which form it is imported
into this country. Its nutritive properties are large, and as a
food for persons of delicate digestion, or for children, it is
in great estimation. "No amylaceous substance," says Dr.
Christison, "is so much relished by infants about the time of
weaning; and in them it is less apt to become sour during
digestion than any other farinaceous food, even arrowroot not
excepted."

TURNIP SOUP.

157. INGREDIENTS.--3 oz. of butter, 9 good-sized turnips, 4 onions, 2
quarts of stock No. 106, seasoning to taste.

_Mode_.--Melt the butter in the stewpan, but do not let it boil; wash,
drain, and slice the turnips and onions very thin; put them in the
butter, with a teacupful of stock, and stew very gently for an hour.
Then add the remainder of the stock, and simmer another hour. Rub it
through a tammy, put it back into the stewpan, but do not let it boil.
Serve very hot.

_Time_.--2-1/2 hours. _Average cost_, 8d. per quart.

_Seasonable_ from October to March.

_Sufficient_ for 8 persons.

_Note_.--By adding a little cream, this soup will be much improved.

[Illustration: TURNIP.]

THE TURNIP.--Although turnips grow wild in England, they are not
the original of the cultivated vegetable made use of in this
country. In ancient times they were grown for cattle by the
Romans, and in Germany and the Low Countries they have from time
immemorial been raised for the same purpose. In their cultivated
state, they are generally supposed to have been introduced to
England from Hanover, in the time of George I.; but this has
been doubted, as George II. caused a description of the Norfolk
system to be sent to his Hanoverian subjects, for their
enlightenment in the art of turnip culture. As a culinary
vegetable, it is excellent, whether eaten alone, mashed, or
mixed with soups und stews. Its nutritious matter, however, is
small, being only 42 parts in 1,000.

VEGETABLE-MARROW SOUP.

158. INGREDIENTS.--4 young vegetable marrows, or more, if very small,
1/2 pint of cream