PALESTINE SOUP.--(_See_ ARTICHOKE SOUP.)


PARSNIP SOUP.--Prepare half a dozen parsnips, and boil them with an onion
and half a head of celery in some stock till they are quite tender. Then
rub the whole through a wire sieve, boil it up again, and serve.
Sufficient parsnips must be boiled to make the soup as thick as pea soup,
so the quantity of stock must be regulated accordingly. This soup is
generally rather sweet, owing to the parsnips, and an extra quantity of
salt must be added in consequence, as well as pepper. In Belgium and
Germany this sweetness is corrected by the addition of vinegar. This, of
course, is a matter of taste.


PEAR SOUP.--Pare, core, and slice six or eight large pears. Put them into
a stew-pan with a penny roll cut into thin slices, half a dozen cloves, and
three pints of water. Let them simmer until they are quite tender, then
pass them through a coarse sieve, and return the puree to the saucepan,
with two ounces of sugar, the strained juice of a fresh lemon, and half a
tumblerful of light wine. Let the soup boil five or ten minutes, when it
will be ready for serving. Send some sponge-cake to table with this dish.


PEA SOUP, FROM SPLIT DRIED PEAS.--Take a pint of split peas and put them in
soak overnight in some cold water, and throw away those that float, as this
shows that there is a hole in them which would be mildewy. Take two
onions, a carrot, a small head of celery, and boil them with the peas in
from three pints to two quarts of water till they are tender. This will be