well beaten,
but do not allow them to boil, as this would make them curdle; serve
with sippets of toast.

SPANISH SOUP.

3 pints of chestnuts peeled and skinned, 2 Spanish onions, 6 potatoes,
2 turnips cut up in dice, 1 teaspoonful of thyme, 1 dessertspoonful of
vinegar, 2 oz. of grated cheese, 1 oz. of butter, 2 quarts of water,
pepper and salt to taste. Boil the chestnuts and vegetables gently
until quite tender, which will take 1-1/2 hours. Rub them through a
sieve and return the soup to the saucepan; add the butter; vinegar,
and pepper and salt to taste. Let it boil 10 minutes, and sift in the
cheese before serving.

SPINACH SOUP.

2 lbs. of spinach, 1 chopped up onion, 1 oz. of butter, 1 pint of
milk, the juice of 1 lemon, 1-1/2 oz. of Allinson fine wheatmeal, and
pepper and salt to taste. This will make about 3 pints of soup. Wash
the spinach well, and cook it in 1 pint of water with the onion and
seasoning. When the spinach is quite soft, rub all through a sieve.
Mix the wheatmeal with the melted butter as in the previous recipe,
stir into it the spinach, add the milk; boil all up, and add the lemon
juice last of all. If the soup is too thick, add a little water.

SPRING SOUP.

2 carrots, 1 turnip, 1/2 head celery, 10 small spring onions, 1
tea-cup of cauliflower cut into little branches, heart of small white
cabbage lettuce, small handful of sorrel, 1 leaf each of chervil and
of tarragon, 1/4 pint of peas, 1/4 pint asparagus points, 1/4 pint
croutons, 1 quart of water. Cut the carrots and turnip into small
rounds, or to shape; add them with the chopped-up celery, whole
onions, and cauliflower, to a quart of water, and bring to the boil;
simmer for 1/2 an hour. Stamp the sorrel and lettuce into small round
pieces, and add them with the leaf of chervil and tarragon to the
soup, together with 1 teaspoonful of sugar. When all is quite tender
add the peas and asparagus points, freshly cooked; serve with
croutons.

SUMMER SOUP.

1 cucumber, 2 cabbage lettuces, 1 onion, small handful of spinach, a
piece of mint, 1 pint shelled peas, 2 oz. butter. Wash and cut up the
lettuces, also cut up the cucumber and onion, put them into a stewpan,
together with 1/2 pint of peas, the mint, and butter. Cover with about
1 quart of cold water, bring to the boil, and simmer gently for 3
hours. Then strain off the liquid and pass the vegetables through a
sieve. Add them to the liquid again, and set on the fire. Seas