teaspoonful of powdered sugar, and a teaspoonful of lemon juice from a hard
lemon.


SEA-KALE SOUP.--This makes a very delicious soup, but it is somewhat rare.
Take a bundle of sea-kale, the whiter the better. Threw it into boiling
water, and let it boil for a few minutes, then take it out and drain it;
cut it up into small pieces and place it in a stew-pan with about two
ounces of butter, add a little pepper and salt and grated nutmeg; stir it
up until the butter is thoroughly melted, but do not let it turn colour in
the slightest degree. Add some milk, and let it simmer very gently for
about half an hour. Rub the whole through a wire sieve, and add a small
quantity of cream. Serve with toasted or fried bread.


SCOTCH BROTH.--Take two or three ounces of pearl barley, wash it, and threw
it into boiling water, and let it boil for five or ten minutes. Then drain
it off and threw away the water. This is the only way to get pearl barley
perfectly clean. Then put on the barley in some stock or water, and let it
boil for four hours, till it is tender. Then add to it every kind of
vegetable that is in season, such as onion, celery, carrot, turnip, peas,
French beans, cut up into small pieces, hearts of lettuces cut up. Flavour
with pepper and salt and serve altogether. If possible add leeks to this
soup instead of onion, and just before serving the soup throw in a brimming
dessertspoonful of chopped blanched parsley to every quart of soup. A
pinch of thyme can also be added.


SPINACH SOUP.--Wash some young, freshly gathered spinach, cut it up with a
lettuce, and, if possible, a few leaves of sorrel, and throw them into