, and cut them
up small; set them over the fire with 3 pints of water, the butter,
bread, and mace. Let all boil together, until the vegetables are quite
tender, and then rub them through a sieve. Return the mixture to the
saucepan, season with pepper and salt, and if too thick add water to
the soup, which should be as thick as cream, boil the soup up, and
serve.

CAULIFLOWER SOUP.

1 medium-sized cauliflower, 1-1/2 pints of milk, 1 oz. of butter, 2
oz. of Allinson fine wheatmeal, pepper and salt to taste, a little
nutmeg, and the juice of a lemon. Prepare the cauliflower by washing
and breaking it into pieces, keeping the flowers whole, and boil in
1-1/2 pints of water, adding the butter, nutmeg, and seasoning. When
the cauliflower is quite tender add the milk, boil it up, and thicken
the soup with the wheatmeal, which should first be smoothed with a
little cold water. Lastly, add the lemon juice, and serve the soup
with sippets of toast.

CLEAR SOUP.

1 large Spanish onion, 1 teaspoonful of mixed herbs, 1/2 head of
celery, 1-1/2 oz. butter, 1 carrot, 1 turnip, and pepper and salt to
taste. Chop the onion up fine, and fry it brown in the butter, in the
saucepan in which the soup is to be made, and add 5 pints of water.
Prepare and cut into small pieces the carrot, turnip, and celery; add
these, the nutmeg, herbs, and pepper and salt to the water, with the
fried onions. When the vegetables are tender drain the liquid; return
it to the saucepan, and boil the soup up.

CLEAR SOUP (with Dumplings).

2 large English onions, 1 teaspoonful of herbs, 1/2 teaspoonful of
nutmeg, 1 carrot, 1 turnip, pepper and salt to taste, 1 oz. of butter,
3 pints of water. Chop up finely the onions and fry them brown in the
butter in the saucepan in which the soup is to be made; add the water.
Cut up in thin slices the carrot and turnip, add these, with the
herbs, nutmeg, and seasoning to the soup. Let it boil for I hour,
drain the liquid, return it to the saucepan, and when boiling add the
dumplings prepared as follows: 1/2 pint of clear soup, 4 eggs, a
little nutmeg, pepper and salt to taste. Beat the eggs well, mix them
with the soup, and season the mixture with nutmeg, pepper, and salt.
Pour it into a buttered jug; set it in a pan with boiling water, and
let the mixture thicken. Then cut off little lumps with a spoon, and
throw these into the soup and boil up before serving.

CLEAR CELERY SOUP.

1 large head of celery o