through the tammy and return them to the soup. Chop up the chervil,
adding to it half a dessert-spoonful of cornflour. Quarter of an hour
before serving, put in the chervil, but take the cover off the pot, so
that it remains a good green color. Pepper and salt to be added also.

[_V. Verachtert, Cafe Appelmans, Anvers._]



A GOOD PEA SOUP

Soak your dried peas over-night. The following day boil some fresh water,
and throw in the peas, adding a few chopped onions and leeks, with pepper
and salt. Let the soup simmer for three hours on the top of the stove,
giving it a stir now and then. If you have a ham-bone, that is a great
improvement, or the water in which some bacon has been boiled is a good
foundation for the soup, instead of the fresh water.

[_Mdlle. M. Schmidt._]



WATERZOEI

This is an essentially Flemish soup. One uses carp, eels, tench, roach,
perches, barbel, for the real waterzoei is always made of different kinds
of fish. Take two pounds of fish, cut off the heads and tails, which you
will fry lightly in butter, adding to make the sauce a mixed carrot and
onion, three cloves, a pinch of white pepper, a sprig of parsley, one of
thyme, a bay-leaf; pour in two-thirds of water and one-third of white