boils.

This is a very good soup and might be preferred by some without straining
the vegetables. The lentils might be boiled separately and put through a
sieve before adding.

The foregoing are all varieties of White Soup and these could be extended
indefinitely; but as such variations will suggest themselves to everyone, it
is not necessary to take up space here. I might just mention that a most
delicious


Cauliflower Soup

can be made by adding a nice young cauliflower, all green removed, cut in
tiny sprigs, and boiled separately to the quantity required of Plain White
Soup. The water in which boiled should be added also.


White Haricot Soup

is made by substituting haricot or butter beans for the cauliflower. These
should be slowly cooked till tender and passed through a sieve or masher.


Celery Soup.

For this use a large well-blanched head of celery. Either chop small when
cooked, or pass through sieve before adding to White Soup.