is quite clear. This soup may be varied in many ways, as by substituting
for the tapioca, crushed vermicelli, ground rice, cornflour, &c. Some
chopped spring onions, chives or leeks, added after straining are a great
improvement, also chopped parsley, while many people like the addition of
milk or cream.




SAVOURIES.


"We live not upon what we eat, but upon what we digest."


We come now to consider the middle courses of dinner in which lies the crux
of the difficulty to the aspirant who wishes to contrive such without
recourse to the flesh-pots. This is where, too, we must find the answer to
those half-curious wholly sceptical folks who ask us, "Whatever _do_
you have for dinner?" Most of them will grant that we _may_ get a few
decent soups, though no doubt they retain a sneaking conviction that at best
these are "unco wersh," and puddings or sweets are almost exclusively
vegetarian. But how to compensate for that little bit of chicken, ox, or
pig--no one now-a-days owns to taking much meat!--is beyond the utmost
efforts of their imagination. Of course we can't have everything. When a
"reformed" friend of mine was asserting that we could have no end of
delicacies, one lady triumphantly remarked "Anyhow, you can't have a leg of
mutton." That is true, but then we must remember that it's not polite to
speak of "legs," especially with young ladies learning cooking. Liver or
kidneys are not particularly nice things to speak about either, and I am