eatable. Thicken the soup very slightly with a little white roux, season
it with pepper and salt. Before serving the soup, add a tablespoonful of
chopped blanched parsley.

N.B.--When chopped parsley is added to any soup or sauce, such as parsley
and butter, it is very important that the parsley be blanched. To blanch
parsley means to throw it for a few seconds into boiling water. By this
means a dull green becomes a bright green. The best method to blanch
parsley is to place it in a strainer and dip the strainer for a few seconds
in a saucepan of boiling water. By comparing the colour of the parsley
that has been so treated with some that has not been blanched, cooks will
at once see the importance of the operation so far as appearances are
concerned.


BEETROOT SOUP.--This soup is better adapted to the German palate than the
English, as it contains both vinegar and sugar, which are very
characteristic of German cookery. Take two large beetroots and two
good-sized onions, and after peeling the beetroots boil them and mince them
finely, adding them, of course, to the water in which they were boiled, or
still better, they can be boiled in some sort of stock. Add a very small
quantity of corn-flour, to give a slight consistency to the soup, as well
as a little pinch of thyme. Next add two tablespoonfuls of vinegar--more
or less according to taste--a spoonful of brown sugar, and a little pepper
and salt.


BEAN SOUP, OR PUREE OF RED HARICOT BEANS.--Put a quart of red haricot beans
into soak overnight, and put a little piece of soda in the water to soften
it. The next morning put the beans on to boil in three quarts of water,