h a wire sieve. Colour the soup with a
little spinach extract--(vegetable colouring, sold in bottles)--add a
little piece of butter, a little powdered sugar, pepper and salt. The
amount of stock or water must depend upon whether it is wished to have the
puree thick or thin. Some purees are made as thick as bread sauce, while
some persons prefer them much thinner. This is purely a matter of taste.


BEAN SOUP FROM FRENCH BEANS.--This is an admirable method of using up
French beans or scarlet runners when they get too old to be boiled as a
vegetable in the ordinary way. Take any quantity of French beans and boil
them in some stock or water with an onion, carrot, or celery for about an
hour, taking care, at starting, to throw them into boiling water in order
to preserve their colour. It is also a saving of trouble to chop the beans
slightly at starting, _i.e._, take a bunch of beans in the left hand and
cut them into pieces, say an eighth of an inch in thickness. Boil them
till they are tender, and then rub the whole through a wire sieve. Add a
little butter, pepper and salt, and colour the soup with spinach
extract--(vegetable colouring, sold in bottles). Serve toasted or fried
bread with the puree, which should be rather thick.


CABBAGE SOUP.--Take a white cabbage and slice it up, and throw it into some
stock or water, with some leeks and slices of turnip. Boil the whole till
the vegetables are tender, flavour with pepper and salt. This is sometimes
called Cornish broth, though in Cornwall a piece of meat or bones are
generally boiled with the vegetables. As no meat, of course, is used, too
much water must not be added, but only sufficient liquor must be served to
make the vegetables thoroughly moist. Perhaps the consistency can best be
described by saying that there should be equal quantities of vegetables and
fluid.


CARROT SOUP.--If you wish this soup to be of a good colour, you must only
use the outside, or red part, of the carrot, in which case a dozen large
carrots will b