a
little bruised celery seed, and boil till they are tender in a very little
water; rub through a wire sieve, and add the pulp to the soup. The soup
can be thickened with white roux, ground rice, or one or two eggs beaten
up. The soup must be added to the eggs gradually or they will curdle.


ONION SOUP, BROWN.--Take an onion, carrot, celery, and turnip, and let them
boil till quite tender in some water or stock. In the meantime slice up
half a dozen large onions and fry them brown in a little butter, in a
frying-pan, taking care that the onions are browned and not burnt black;
add the contents of the frying-pan to the vegetables and stock, and after
it has boiled some time, till the onions are tender, rub the whole through
a wire sieve, thicken with a little brown roux, adding, of course, pepper
and salt to taste.


OX-TAIL SOUP, IMITATION.--Slice off the outside red part of two or three
large carrots, and cut them up into small dice not bigger than a quarter of
an inch square. Cut up also into similar size a young turnip, and the
white, hard part of a head of celery. Fry these very gently in a little
butter, taking care that the vegetables do not turn colour. Make some soup
exactly in every respect similar to that described in Imitation Mock
Turtle. Throw in these fried vegetables, and let the soup simmer gently by
the side of the fire, in order for it to throw up its butter, which should
be skimmed off. In flavouring the soup, add only half the quantity of wine
or lemon juice that you would use were you making Mock Turtle.


PALESTINE SOUP.--(_See_ ARTICHOKE SOUP.)


PARSNIP SOUP.--Prepare half a dozen parsnips, and boil them with an onion
and half a head of celery in some stock till they are quite tender. Then
rub the whole through a wire sieve, boil it up again, and serve.
Sufficient parsnips must be boiled to make the soup as thick as pea soup,
so the quantity of stock must be regulated accordingly. This soup is
generally rather sweet, owing to the parsnips, and an extr