tain insects. Next throw. them into boiling water, and let them boil
for a quarter of an hour. Then take them out and throw them into cold
water. Next take them out of the cold water and squeeze them in a cloth so
as to extract all the moisture. Then cut off the root of each endive, chop
up all the white leaves, and place them in a stew-pan with about two ounces
of butter. Add half a grated nutmeg, a brimming teaspoonful of powdered
white sugar, and a little pepper and salt. Stir them over the fire with a
wooden spoon, and take care they don't burn or turn colour. Next add
sufficient milk to moisten them, and let them simmer gently till they are
tender; then rub the whole through a wire sieve, add a little piece of
butter, and serve with fried or toasted bread.


FRUIT SOUP.--Fruit soup can be made from rhubarb, vegetable marrow,
cucumber, gourd, or pumpkin. They may be all mixed with a little cream,
milk, or butter, and form a nice dish that is both healthful and delicate.


GREEN PEA SOUP.--(_See_ PEA.)


GREEN PEA SOUP, DRIED.--(_See_ PEA.)


HARE SOUP (IMITATION).--Take one large carrot, a small head of celery, one
good-sized onion, and half a small turnip, and boil these in a quart of
water till they are tender. Rub the whole through a wire sieve, and
thicken the soup with some brown roux till it is as thick as good cream.
Next add a brimming saltspoonful of aromatic flavouring herbs. These herbs
are sold in bottles by all grocers under the name of Herbaceous Mixture.
Flavour the soup with cayenne pepper, a glass of port wine (port wine dregs
will do), dissolve in it a small dessertspoonful of red-currant jelly, and
add the juice of half a lemon.

N.B.--Aromatic flavouring herbs are exceedingly useful in cooking. It is
cheaper to buy them ready made, under the name of Herbaceous Mixture. They
can, however, be made at home as follows:--Take two ounces of white
peppercorns, two ounces of cloves, one ounce of marjoram, one ounce of
sweet basil and one ounce of lemon-thyme,