, taking off the scum carefully. Strain and use. Croutons,
vermicelli, Italian pastes, or rice may be added.

VERMICELLI SOUP.

Swell quarter of a pound of vermicelli in a quart of warm water, then
add it to a good beef, veal, lamb, or chicken soup or broth, with
quarter of a pound of sweet butter; let the soup boil for fifteen
minutes after it is added.

SWISS WHITE SOUP.

A sufficient quantity of broth for six people; boil it; beat up three
eggs well, two spoonfuls of flour, one cup milk; pour these gradually
through a sieve into the boiling soup; salt and pepper.

SPRING VEGETABLE SOUP.

Half pint green peas, two shredded lettuces, one onion, a small bunch
of parsley, two ounces butter, the yolks of three eggs, one pint of
water, one and a half quarts of soup stock. Put in a stewpan the
lettuce, onion, parsley and butter, with one pint of water, and let
them simmer till tender. Season with salt and pepper. When done,
strain off the vegetables, and put two-thirds of the liquor with the
stock. Beat up the yolks of the eggs with the other third, toss it
over the fire, and at the moment of serving add this with the
vegetables to the strained-off soup.

CELERY SOUP.

Celery soup may be made with _white stock_. Cut down the white of half
a dozen heads of celery into little pieces and boil it in four pints
of white stock, with a quarter of a pound of lean ham and two ounces
of butter. Simmer gently for a full hour, then strain through a sieve,
return the liquor to the pan, and stir in a few spoonfuls of cream
with great care. Serve with toasted bread, and if liked, thicken with
a little flour. Season to taste.

IRISH POTATO SOUP.

Peel and boil eight medium-sized potatoes with a large onion sliced,
some herbs, salt and pepper; press all through a colander; then thin
it with rich milk and add a lump of butter, more seasoning, if
necessary; let it heat well and serve hot.

PEA SOUP.

Put a quart of dried peas into five quarts of water; boil for four
hours; then add three or four large onions, two heads of celery, a
carrot, two turnips, all cut up rather fine. Season with pepper and
salt. Boil two hours longer, and if the soup becomes too thick add
more water. Strain through a colander and stir in a tablespoonful of
cold butter. Serve hot, with small pieces of toasted bread placed in
the bottom of the tureen.

NOODLES FOR SOUP.

Beat up one egg light, add a pinch of salt, and flour enough to m