PUMPKIN SOUP.--Take half or a quarter of a moderate-sized pumpkin, pare it,
remove the seeds, and cut the pumpkin into thin slices. Put these into a
stew-pan, with as much water or milk as will cover them, and boil gently
until they are reduced to a pulp. Rub this through a fine sieve, mix with
it a little salt, and a piece of butter the size of an egg, and stir it
over the fire until it boils. Thin it with some boiling milk which has
been sweetened and flavoured with lemon-rind, cinnamon, or orange-flower
water. It should be of the consistency of thick cream. Put toasted bread,
cut into the size of dice, at the bottom of the soup-tureen. Moisten the
bread-dice with a small quantity of the liquor, let them soak a little
while, then pour the rest of the soup over them, and serve very hot. Or
whisk two fresh eggs thoroughly in the tureen, and pour the soup in over
them at the last moment. The liquor ought to have ceased from boiling for
a minute or two before it is poured over the eggs.


RHUBARB SOUP.--This is a sweet soup, and is simply juice from stewed
rhubarb sweetened and flavoured with lemon-peel and added either to cream
or beaten-up yolks of eggs and a little white wine. It is rarely met with
in this country.


RICE SOUP.--Take a quarter of a pound of rice, and wash it in several
waters till the water ceases to be discoloured. Take an onion, the white
part of a head of celery, and a turnip, and cut them up and fry them in a
little butter. Add a quart of stock, or water, and boil these vegetables
until they are tender, and then rub them through a wire sieve. Boil the
rice in this soup till it is tender, flavour with pepper and salt, add a
little milk boiled separately, and serve grated Parmesan cheese with the