into small pieces, throw it into boiling water, and let it boil for five
minutes to get rid of the dirt and floury taste, then throw it immediately
into about a quart of clear soup. The vermicelli must be taken from the
boiling water and thrown into the boiling soup at once. If you were to
boil the vermicelli, strain it off, and put it by to add to the soup, you
would find it would stick together in one lump and be spoilt.


VERMICELLI SOUP, WHITE.--The vermicelli must be thrown into white soup
instead of clear soup. (_See_ WHITE SOUP.)


WHITE SOUP.--Just as in ordinary white soup the secret of success is to
have some strongly reduced stock, so in vegetarian white soup it is
essential that we should have a small quantity of liquid strongly
impregnated with the flavour of vegetables. For this purpose, place an
onion, the white part of a head of celery, and a slice of turnip in a
stew-pan with a little butter, and fry them till they are tender without
becoming brown. Now add sufficient water to enable you to boil them, and
let the water boil away till very little is left. Now rub this through a
wire sieve and add it to a quart of milk in which a couple of bay-leaves
have been boiled. Thicken the soup with a little white roux, add a
suspicion of nutmeg, and also, if possible, a little cream. Flavour with
pepper and salt. Serve fried or toasted bread with the soup.




CHAPTER II.