a boil, and add two
tablespoonfuls of whipped cream just as it is poured into the tureen.

CREAM OF RICE.

Wash carefully a third of a cup of rice and put it on the fire in a pint
of boiling water with a white onion and a stick of celery, let it cook
slowly for an hour, then stir in a quart of milk and let it come to a
boil, add a heaping tablespoonful of butter, and press through a puree
sieve. Put the soup back on the fire while beating an egg yolk with two
tablespoonfuls of cream and a teaspoonful of parsley minced very fine.
Remove the soup from the fire, stir in the egg and cream, pour into the
tureen and serve.

CREAM OF SPINACH.

Take two large handfuls of spinach, after it is washed and picked over,
a small head of lettuce, a few sprigs of parsley, and a small white
onion peeled and sliced. Put in a saucepan over the fire with a
tablespoonful of butter, a dozen peppercorns and two cloves, and a very
little boiling water, cover and stand it where the vegetables will only
simmer. When they are tender rub together a generous heaping
tablespoonful of butter and a heaping tablespoonful of flour, and stir
it into the vegetables. Add a little boiling water, mash the vegetables
smooth and press them through a fine sieve. Have the puree as thick as
possible, return to the saucepan. Have ready a pint of boiling milk,
beat two egg yolks with four tablespoonfuls of cream, pour a little of
the boiling milk into them, and the rest into the puree, remove from the
fire at once, then add the eggs and cream, pour into the tureen and
serve immediately.

CARROT SOUP.

Take half a dozen small French carrots, wash and scrape them, put in a
saucepan with boiling water and cook until tender, remove from the fire,
mix with milk and press through a sieve. Melt two ounces of butter in a
saucepan and rub into it a slightly heaping tablespoonful of flour, add
a few grains of cayenne pepper, and stir in a little at a time the
carrot puree until smooth like cream, add a few slices of cooked celery
root (celeriac), and salt to taste, and pour into the puree. A
tablespoonful of sherry, if liked, may be added. Serve with fried
croutons.

CELERIAC SOUP.

Wash, peel and slice three celery roots, put them in a saucepan, cover
with boiling water, cook until tender, and mash them through a puree
sieve with the water in which they were boiled. Melt a good heaping
tablespoonful of butter, stir into it a small tablespoonful of flour,