r 2 small ones, 1 large Spanish onion, 2 oz.
of butter, pepper and salt to taste, and 1 blade of mace. Chop the
onion and fry it brown in the butter or Allinson vege-butter in the
saucepan in which the soup is to be made. When brown, add 4 pints of
water, the celery washed and cut into pieces, the mace, the pepper and
salt. Let all cook until the celery is quite soft, then drain the
liquid from the vegetables. Return it to the saucepan, boil the soup
up, and add 1 oz. of vermicelli, sago, or Italian paste; let the soup
cook until this is quite soft, and serve with sippets of crisp toast,
or Allinson plain rusks.

COCOANUT SOUP.

2 cocoanuts grated, 2 blades of mace, 1 saltspoonful of cinnamon, 3
pints of water, the juice of a lemon, 2 eggs, 1 oz. of Allinson fine
wheatmeal, pepper and salt to taste. Boil the cocoanut in the water,
adding the mace, cinnamon, and seasoning. Let it cook gently for an
hour; strain the mixture through a sieve and then return the soup to
the saucepan. Make a paste of the eggs, wheatmeal, and lemon juice,
add it to the soup and let it boil up before serving; let it simmer
for 5 minutes, and serve with a little plain boiled rice.

CORN SOUP.

1 breakfastcupful of fresh wheat, 1 quart of water, 1/2 pint of milk,
1/2 oz. of butter, 1/2 oz. of finely chopped parsley, 1 oz. of
eschalots, seasoning to taste. Steep the wheat over night in the water
and boil it in the same water for 3 hours, add the butter, the
eschalots, chopped up very fine, and pepper and salt. Let the whole
simmer very gently for another 1/2 hour, add the milk and parsley,
boil the soup up once more, and serve.

LEEK SOUP (1).

2 bunches of leeks, 1-1/2 pints of milk, 1 oz. of butter, 1 lb. of
potatoes, pepper and salt to taste, and the juice of a lemon. Cut off
the coarse part of the green ends of the leeks, and cut the leeks
lengthways, so as to be able to brush out the grit. Wash the leeks
well, and see no grit remains, then cut them in short pieces. Peel,
wash, and cut up the potatoes, then cook both vegetables with 2 pints
of water. When the vegetables are quite tender, rub them through a
sieve. Return the mixture to the saucepan, add the butter, milk, and
seasoning, and boil the soup up again. Before serving add the lemon
juice; serve with sippets of toast.

LEEK SOUP (2).

1 dozen leeks, 1-1/2 pints of milk, 1 lb. of potatoes, 1 oz. of
butter, pepper and salt to taste, and the juice of a lemon (this last