toasted or fried bread.


ENDIVE SOUP, OR PUREE.--Take half a dozen endives that are white in the
centre, and wash them very thoroughly in salt and water, as they are apt to
contain insects. Next throw. them into boiling water, and let them boil
for a quarter of an hour. Then take them out and throw them into cold
water. Next take them out of the cold water and squeeze them in a cloth so
as to extract all the moisture. Then cut off the root of each endive, chop
up all the white leaves, and place them in a stew-pan with about two ounces
of butter. Add half a grated nutmeg, a brimming teaspoonful of powdered
white sugar, and a little pepper and salt. Stir them over the fire with a
wooden spoon, and take care they don't burn or turn colour. Next add
sufficient milk to moisten them, and let them simmer gently till they are
tender; then rub the whole through a wire sieve, add a little piece of
butter, and serve with fried or toasted bread.


FRUIT SOUP.--Fruit soup can be made from rhubarb, vegetable marrow,
cucumber, gourd, or pumpkin. They may be all mixed with a little cream,
milk, or butter, and form a nice dish that is both healthful and delicate.


GREEN PEA SOUP.--(_See_ PEA.)


GREEN PEA SOUP, DRIED.--(_See_ PEA.)


HARE SOUP (IMITATION).--Take one large carrot, a small head of celery, one