blanched parsley. This soup
should be rather thicker than most thick soups.

When new potatoes first come into season, and especially when you have new
potatoes from your own garden, it will often be found that mixed with the
ordinary ones there are many potatoes no bigger than a toy marble, and
which are too small to be boiled and sent to table as an ordinary dish of
new potatoes. Reserve all these little dwarf potatoes, wash them, and
throw them for five or ten minutes into boiling water, drain them off and
throw them into the potato soup whole. Of course they must boil in the
soup till they are tender. A little cream is a great improvement to the
soup, and dried mint can be served with it, but is not absolutely
necessary.


PUMPKIN SOUP.--Take half or a quarter of a moderate-sized pumpkin, pare it,
remove the seeds, and cut the pumpkin into thin slices. Put these into a
stew-pan, with as much water or milk as will cover them, and boil gently
until they are reduced to a pulp. Rub this through a fine sieve, mix with
it a little salt, and a piece of butter the size of an egg, and stir it
over the fire until it boils. Thin it with some boiling milk which has
been sweetened and flavoured with lemon-rind, cinnamon, or orange-flower
water. It should be of the consistency of thick cream. Put toasted bread,
cut into the size of dice, at the bottom of the soup-tureen. Moisten the
bread-dice with a small quantity of the liquor, let them soak a little
while, then pour the rest of the soup over them, and serve very hot. Or
whisk two fresh eggs thoroughly in the tureen, and pour the soup in over
them at the last moment. The liquor ought to have ceased from boiling for
a minute or two before it is poured over the eggs.


RHUBARB SOUP.--This is a sweet soup, and is simply juice from stewed
rhubarb sweetened and flavoured with lemon-peel and added either to cream
or beaten-up yolks of eggs and a little white wine. It is rarely met with
in this country.


RICE SOUP.--Take a quarter of a poun