"Midget" Butter Bean, below]] pulp through a sieve and add to quantity of
liquid required, which may be white stock or milk and water, and should be
boiling. Add a small white cauliflower, cut in tiny sprigs (or any tender
fresh vegetables cut small and parboiled separately). Simmer till
cauliflower is just cooked, add some chopped parsley, and serve.


Mock Turtle Soup.

Prepare a quantity of strong, clear, highly-flavoured stock of a
greenish-brown colour. The colour can be obtained by boiling some winter
greens or spinach along with the other things. A few chopped gherkins,
capers, or chillies will give the required piquancy. Have 4 ozs. tapioca
soaked overnight, add to the boiling stock and cook gently till perfectly
clear. Some small quenelles may be poached separately and put in tureen.


Tomato Soup.

When this soup is well made it is a general favourite, but it must be well
made, for it is impossible to appreciate the greasy, yellow,
dish-water-looking liquid which is sometimes served in that name.

Put in a saucepan 2 ozs. butter, and into that shred finely 1/2 or 1 lb.
onions. Add half or more of a tin of tomatoes or about 1 lb. fresh ones
sliced, and a cup of water or stock. Simmer very gently for an hour and rub
through a wire sieve, pressing with the back of a wooden spoon to get all
the pulp through. _Everything_ should go through except the skin and
seeds. Return to clean saucepan with stock or water, and two tablespoonfuls
of tapioca, previously soaked for at least an hour. Stir till it boils and