water; boil it for two hours, stir it well, and add, before
sending it to table, some crumbs of stale bread: the upper part of the
loaf is best.

_Vegetable Soup._ No. 3.

Let a quantity of dried peas (split peas), or haricots, (lentils) be
boiled in common water till they are quite tender; let them then be
gradually passed through a sieve with distilled water, working the
mixture with a wooden spoon, to make what the French call a _pure_: and
let it be made sufficiently liquid with distilled water to bear boiling
down. Then let a good quantity of fresh vegetables, of any or all kinds
in their season, especially carrots, lettuces, turnips, celery, spinach,
with always a few onions, be cut into fine shreds, and put it into
common boiling water for three or four minutes to blanch; let them then
be taken out with a strainer, added to and mixed with the _pure_, and
the whole set to boil gently at the fire for at least two hours. A few
minutes before taking the soup from the fire, let it be seasoned to the
taste with pepper and salt.

The soup, when boiling gently at the fire, should be very frequently
stirred, to prevent its sticking to the side of the pan, and acquiring a
burnt taste.

_Vegetable Soup._ No. 4.

Cut two potatoes, one turnip, two heads of celery, two onions, one
carrot, a bunch of sweet herbs; put them all into a stewpan; cover
close; draw them gently for twenty minutes, then put two quarts of good
broth, let it boil gently, and afterwards simmer for two hours. Strain
through a fine sieve; put it into your pan again; season with pepper and
salt, and let it boil up.

_Vegetable Soup._ No. 5.

Take four turnips, two potatoes, three onions, three heads of celery,
two carrots, four cabbage lettuces, a bunch of sweet herbs, and parsley.
The vegetables must be cut in slices; put them into a stewpan, with half
a pint of water; cover them close; set them over the fire for twenty
minutes to draw; add three pints of broth or water, and let it boil
quickly. When the vegetables are tender rub them through a sieve. If you
make the soup with water, add butter, flour, pepper, and salt. Let it be
of the thickness of good cream, and add some fine crumbs of bread with
small dumplings.

_Vermicelli Soup._

Break the vermicelli a little, throw it into boiling water, and let it
boil about two minutes. Strain it in a sieve, and throw it into cold
water: then strain and put it into a good clear consomme, and le