can escape, but take care they don't burn or get brown. Now add a quart or
two quarts of stock or water and boil them till they are tender. Then rub
the whole through a wire sieve, add a little butter, pounded sugar, pepper,
and salt. The amount of liquid added must entirely depend upon the size of
the carrots. It is better to add too little than too much, but the
consistency of the soup should be like ordinary pea soup; it does not do to
have the soup watery. If only the outside parts of carrots are used, and
this red part is thrown, at starting, into boiling water to preserve its
colour, this soup, when made thick, has a very bright and handsome
appearance, and is suitable for occasions when a little extra hospitality
is exercised. The inside part of the carrot, if not used for making the
soup, need not be wasted, but can be used for making stock, or served in a
dish of mixed vegetables on some other occasion.


CAULIFLOWER SOUP.--Take three or four small cauliflowers, or two large
ones, soak them in salt and water, and boil them in some water till they
are nearly tender. Take them out and break the cauliflower so that you get
two or three dozen little pieces out of the heart of the cauliflower,
somewhat resembling miniature bouquets. Put the rest of the cauliflower
back into the water in which it was boiled, with the exception of the green
part of the leaves, with an onion and some of the white part of a head of
celery. Let all boil till the water has nearly boiled away. Now rub all
this through a wire sieve, onions, celery, cauliflower, and all; add to it
sufficient boiling milk to make the whole of the consistency of pea soup.
Add a little butter, pepper, and salt; throw in those little pieces of
cauliflower that had been reserved a minute or two before serving the soup.
It is an improvement to boil two or three bay-leaves with the milk, and
also a very great improvement indeed to add a little boiling cream. Fried
or toasted bread should be served with the soup.