ficient boiling milk to moisten them, so that when rubbed through a wire
sieve the soup will be of the consistency of pea soup. Serve fried or
toasted bread with the soup.


VEGETABLE MARROW SOUP.--Take a large vegetable marrow, peel it, cut it
open, remove all the pips, and place it in a stew-pan with about two ounces
of fresh butter. Add a brimming teaspoonful of powdered sugar, a little
grated nutmeg, and pepper and salt. Keep turning the pieces of vegetable
marrow over in the butter, taking care that they do not at all turn colour.
After frying these pieces gently for five or ten minutes, add some boiling
milk, and let the whole simmer gently till it can be rubbed through a wire
sieve. Care must be taken not to get this soup too thin, as the vegetable
marrow itself contains a large quantity of water. Season with pepper and
salt, and serve fried or toasted bread with the soup.


VEGETABLE SOUP.--(_See_ JARDINIERE SOUP.)


VERMICELLI SOUP.--Take a quarter of a pound of vermicelli and break it up
into small pieces, throw it into boiling water, and let it boil for five
minutes to get rid of the dirt and floury taste, then throw it immediately
into about a quart of clear soup. The vermicelli must be taken from the
boiling water and thrown into the boiling soup at once. If you were to
boil the vermicelli, strain it off, and put it by to add to the soup, you
would find it would stick together in one lump and be spoilt.


VERMICELLI SOUP, WHITE.--The vermicelli must be thrown into white soup
instead of clear soup. (_See_ WHITE SOUP.)


WHITE SOUP.--Just as in ordinary white soup the secret of success is to
have some strongly reduced stock, so in vegetarian white soup it is
essential that we should have a small quantity of liquid strongly
impregnated with the flavour of vegetables. For this purpose, place an
onion, the white part of a head of celery, and a slice of turnip in a
stew-pan with a little butter, and fry them till they are tender without
becoming brown. Now add suffici