on and
add 1/2 pint green peas previously boiled.

TAPIOCA AND TOMATO SOUP.

2 oz. of tapioca, 1 lb. of tomatoes, 1 carrot, 1 turnip, 1 teaspoonful
of herbs, 1 blade of mace, 1 oz. of butter, pepper and salt to taste,
and 3 pints of water. Peel, wash, and cut up finely the vegetables and
stew them in the butter for 10 minutes. Add the water, the tomatoes
skinned and cut in slices, the herbs and seasoning to taste; when the
soup is boiling, sprinkle in the tapioca, let all cook until quite
tender, pass the soup through a sieve, return it to the saucepan, and
boil it up before serving.

TOMATO SOUP (1).

1-1/2 lbs. of tomatoes (or 1 tin of tomatoes), 1 oz. of butter, 3
pints of water (only 2 if tinned tomatoes are used), 2 oz. of rice, 1
large onion, 1 teaspoonful of herbs, pepper and salt to taste. Cut the
tomatoes into slices, chop fine the onion, and let them cook with the
water for about 20 minutes. Strain the mixture, return the liquid to
the saucepan, and add the other ingredients and seasoning. Let the
soup cook gently until the rice is tender.

TOMATO SOUP (2).

1 tin of tomatoes, or 2 lbs. of fresh ones, 1 large Spanish onion or 2
small ones, 2 oz. of butter, pepper and salt to taste, 1 oz.
vermicelli, and 2 bay leaves (these may be left out it desired). Peel
the onion and chop it up roughly. Fry it brown with the butter in the
saucepan in which the soup should be made. When the onion is browned
add the tomatoes (the fresh ones should be sliced), the bay leaves and
3 pints of water; let all cook together for 1/2 an hour. Then drain
the liquid through a strainer or sieve without rubbing anything
through; return the soup to the saucepan, add seasoning and the
vermicelli, and allow the soup to cook until the vermicelli is soft,
which will take from 5 to 10 minutes.

VEGETABLE SOUP.

2 large turnips, 2 large carrots, 2 Spanish onions, 1 teacupful of
pearl barley, 1-1/2 oz. butter, 1/2 pint of milk, salt and pepper to
taste. Cover the vegetables with cold water and allow them to boil
from 2 to 3 hours, then rub through a sieve and add butter and milk.
It too thick, add more milk. Boil up and serve.

VEGETABLE MARROW SOUP.

1 medium-sized marrow, 1 onion, 1/2 oz. of finely chopped parsley, 2
tablespoonfuls of Allinson fine wheatmeal, 1 pint of milk, 1 quart of
water, 1/2 oz. of butter, pepper and salt to taste. Remove the pips
from the marrow, cut it into pieces, chop up fine the onions, and coo