pour into tureen over an ounce or so of butter. Some may prefer cream in
place of butter, in which case add just before serving, and do not allow to
boil up.


Mock Hare Soup.

Prepare a rich well-flavoured brown stock, rubbing through the greater part
of the German lentils, &c., to make it of a thick creamy consistency. The
flavour will be best if such vegetables as carrot and onion are sliced and
fried brown before boiling. Toast two tablespoonfuls oatmeal and one of
flour to a light brown, mix with it a teaspoonful ground Jamaica pepper and
smooth with a little cold water. Add to the boiling soup and stir till it
boils up again. Mushroom ketchup, a few fried mushrooms, some piquant
sauce, "Extract," &c., &c., may be added or not at discretion.


German Lentil Soup.

Scald 1/2 lb. German lentils for a minute in boiling water, drain and put
on with quantity of boiling water required. Fry some onions, celery, and
tomatoes--if to be had--in a little butter till brown, and add. Simmer
about 2 hours, and rub through a sieve. Add a little ground rice,
cornflour, &c., to keep the pulp from settling to the bottom. A little milk
or cream or ketchup may be added if liked.


Butter Peas Soup.

Cook butter peas as for stew, [Footnote: See page 35. [Butter Peas or