d of rice, and wash it in several
waters till the water ceases to be discoloured. Take an onion, the white
part of a head of celery, and a turnip, and cut them up and fry them in a
little butter. Add a quart of stock, or water, and boil these vegetables
until they are tender, and then rub them through a wire sieve. Boil the
rice in this soup till it is tender, flavour with pepper and salt, add a
little milk boiled separately, and serve grated Parmesan cheese with the
soup.


RICE SOUP A LA ROYALE.--Take half a pound of rice and wash it thoroughly in
several waters till the water ceases to be discoloured. Boil this rice in
some stock that has been strongly flavoured with onion, carrot and celery,
and strained off. When the rice is tender rub it through a wire sieve,
then add some boiling milk, in which two or three bay-leaves have been
boiled, and half a pint of cream, till the soup is a proper consistency.
Serve some egg force-meat balls with the soup.


SORREL SOUP.--Take some sorrel and wash it very thoroughly. Like spinach,
it requires a great deal of cleansing. Drain it off and place the sorrel
in a stew-pan, and keep stirring it with a wooden spoon. When it has
dissolved and boiled for two or three minutes, let it drain on a sieve till
the water has run off. Next cut up a large onion and fry it in a little
butter, but do not brown the onion. Add a tablespoonful of flour to every
two ounces of butter used, also a teaspoonful of sugar, a little grated
nutmeg, also a little pepper and salt; add the sorrel to this, with a small
quantity of stock or water, then rub the whole through a wire sieve, and
serve. In some parts of the Continent vinegar is added, but it is not
adapted to English taste.


SAGO SOUP.--Take two ounces of sage, and having washed it very thoroughly,
put it on to boil in a quart of stock strongly flavoured with onion,
celery, and carrot, but which has been strained off. The sage must boil
until it becomes quite transparent and tender. Flavour the soup with a