Celery soup may be made with _white stock_. Cut down the white of half
a dozen heads of celery into little pieces and boil it in four pints
of white stock, with a quarter of a pound of lean ham and two ounces
of butter. Simmer gently for a full hour, then strain through a sieve,
return the liquor to the pan, and stir in a few spoonfuls of cream
with great care. Serve with toasted bread, and if liked, thicken with
a little flour. Season to taste.


IRISH POTATO SOUP.

Peel and boil eight medium-sized potatoes with a large onion sliced,
some herbs, salt and pepper; press all through a colander; then thin
it with rich milk and add a lump of butter, more seasoning, if
necessary; let it heat well and serve hot.


PEA SOUP.

Put a quart of dried peas into five quarts of water; boil for four
hours; then add three or four large onions, two heads of celery, a
carrot, two turnips, all cut up rather fine. Season with pepper and
salt. Boil two hours longer, and if the soup becomes too thick add
more water. Strain through a colander and stir in a tablespoonful of
cold butter. Serve hot, with small pieces of toasted bread placed in
the bottom of the tureen.


NOODLES FOR SOUP.