spring onion, leeks or chives, according to season, and a little finely
minced parsley five minutes before serving. Stock may of course be used for
this soup, but is not at all necessary. With stock or even a little
extract, a very good lentil or pea soup may be made at a few minutes' notice
by thickening with


"Digestive" Pea Flour

or lentil flour, as the case may be. Such soups can be taken by those of
weak digestion. No vegetables should be added in that case, or if so they
should be strained out.


Mulligatawny Soup.

Chop up 2 apples and 1 Spanish onion and stir over the fire with 2 ozs.
butter till quite brown, but not burnt. Add 1 oz. flour (and if wanted
somewhat thickened, one or two spoonfuls "Digestive" lentil or pea flour), 1
teaspoonful curry powder, and a cupful of milk, previously mixed together.
Stir till smooth and boil up, then add some good stock--brown would be
best--and simmer for half an hour longer, removing the scum as it rises.
Serve with boiled rice, handed round on a separate dish.


Hotch-Potch.

This soup is to be had in perfection in the summer months when young, tender
vegetables are to be had in great variety and abundance. The more different
kinds there are the better, but care must be taken to give each just the