sieve. The consistency should be that of pea soup. Add a little butter to
soften the soup), and flavour with pepper and salt.


TURNIP SOUP.--Cut up some young turnips into small pieces, throw them into
boiling water, let them boil for a few minutes, take them out and strain
them, and put them into a stew-pan with about two ounces of fresh butter;
add a little salt and sugar. Let them stew in the butter (taking great
care that they don't turn colour) till they become soft, then add
sufficient boiling milk to moisten them, so that when rubbed through a wire
sieve the soup will be of the consistency of pea soup. Serve fried or
toasted bread with the soup.


VEGETABLE MARROW SOUP.--Take a large vegetable marrow, peel it, cut it
open, remove all the pips, and place it in a stew-pan with about two ounces
of fresh butter. Add a brimming teaspoonful of powdered sugar, a little
grated nutmeg, and pepper and salt. Keep turning the pieces of vegetable
marrow over in the butter, taking care that they do not at all turn colour.
After frying these pieces gently for five or ten minutes, add some boiling
milk, and let the whole simmer gently till it can be rubbed through a wire
sieve. Care must be taken not to get this soup too thin, as the vegetable
marrow itself contains a large quantity of water. Season with pepper and
salt, and serve fried or toasted bread with the soup.


VEGETABLE SOUP.--(_See_ JARDINIERE SOUP.)


VERMICELLI SOUP.--Take a quarter of a pound of vermicelli and break it up