LENTIL PUREE A LA SOUBISE.--This is really lentil soup, made as above,
rather thick, to which has been added a puree of onions, made as
follows:--Slice up, say four large onions, and fry them brown in a little
butter, then boil them in some of the broth of the soup till they are
tender. Rub them through a wire sieve and add them to the soup.


MACARONI SOUP (CLEAR).--Take some macaroni and break it up into pieces
about two inches long. Boil them till they are tender in some salted
water, drain them off and add them to some clear soup. (_See_ CLEAR SOUP.)


MACARONI SOUP (THICK).--Take an onion, carrot, a small head of celery and a
very small quantity of turnip; cut them up and boil them in a very small
quantity of water for about an hour. Then rub the whole through a wire
sieve, add a quart or more of boiling milk, throw in the macaroni, after
breaking it up into pieces two inches long, and let the macaroni simmer in
this till it is perfectly tender. The soup should be thickened with a very
little white roux, a bay-leaf can be boiled in the soup; a small quantity
of cream is a great improvement. Fried or toasted bread should be served
with it.


MILK SOUP.--Milk soup, as it is sometimes called in Germany, very much
resembles English custard. It is made by putting a quart of milk on the
fire and thickening it with two yolks of eggs and a little flour, and
sweetening it with sugar. The soup is flavoured with either vanilla,
lemon, laurel leaves, pounded almonds, cinnamon, chocolate, &c. As a soup,