d with some that has not been blanched, cooks will
at once see the importance of the operation so far as appearances are
concerned.


BEETROOT SOUP.--This soup is better adapted to the German palate than the
English, as it contains both vinegar and sugar, which are very
characteristic of German cookery. Take two large beetroots and two
good-sized onions, and after peeling the beetroots boil them and mince them
finely, adding them, of course, to the water in which they were boiled, or
still better, they can be boiled in some sort of stock. Add a very small
quantity of corn-flour, to give a slight consistency to the soup, as well
as a little pinch of thyme. Next add two tablespoonfuls of vinegar--more
or less according to taste--a spoonful of brown sugar, and a little pepper
and salt.


BEAN SOUP, OR PUREE OF RED HARICOT BEANS.--Put a quart of red haricot beans
into soak overnight, and put a little piece of soda in the water to soften
it. The next morning put the beans on to boil in three quarts of water,
with some carrot, celery and onion, or the beans can be boiled in some
stock made from these vegetables. After the beans are tender, pound them
in a mortar, and then rub the whole through a wire sieve, after first
removing the carrot, celery and onion. Add a teaspoonful of pounded sugar
and about two ounces of butter. Fried or toasted bread should be served
with the soup. If the soup is liked thin, of course more water can be
added.


BEAN SOUP, OR PUREE OF WHITE HARICOT BEANS.--Proceed exactly as in the
above recipe, only substituting white haricot beans for red. It is a great
improvement to add a little boiling cream, but of course this makes the
soup much more expensive. Some cooks add a spoonful of blanched, chopped
parsley to this puree, and Frenchmen generally flavour this soup with
garlic.


BEAN SOUP, GREEN.--Boil a quart of ordinary broad-beans in some stock or
water with an onion, carrot and celery. Remove the skins when the beans
are tender and rub the beans throug