them in some stock or water with an onion, carrot, or celery for about an
hour, taking care, at starting, to throw them into boiling water in order
to preserve their colour. It is also a saving of trouble to chop the beans
slightly at starting, _i.e._, take a bunch of beans in the left hand and
cut them into pieces, say an eighth of an inch in thickness. Boil them
till they are tender, and then rub the whole through a wire sieve. Add a
little butter, pepper and salt, and colour the soup with spinach
extract--(vegetable colouring, sold in bottles). Serve toasted or fried
bread with the puree, which should be rather thick.


CABBAGE SOUP.--Take a white cabbage and slice it up, and throw it into some
stock or water, with some leeks and slices of turnip. Boil the whole till
the vegetables are tender, flavour with pepper and salt. This is sometimes
called Cornish broth, though in Cornwall a piece of meat or bones are
generally boiled with the vegetables. As no meat, of course, is used, too
much water must not be added, but only sufficient liquor must be served to
make the vegetables thoroughly moist. Perhaps the consistency can best be
described by saying that there should be equal quantities of vegetables and
fluid.


CARROT SOUP.--If you wish this soup to be of a good colour, you must only
use the outside, or red part, of the carrot, in which case a dozen large
carrots will be required. If economy is practised, half this quantity will
be sufficient. Take, say, half a dozen carrots, a small head of celery,
and one onion, and throw them into boiling water for a few minutes in order
to preserve the colour. Then drain them off and place them in a saucepan,
with a couple of ounces of butter to prevent them sticking and burning, and
place the saucepan on a very slack fire and let them stew so that the steam