POTATO SOUP.

Take four large potatoes, peel and boil them tender in water, mash very
fine with a small tablespoonful of butter, add as much boiling milk as
will make it the right consistency. Boil in as little water as possible
one tablespoonful of turnips and two of carrots cut into dice; when
tender turn all into the soup, add a little cayenne and salt to taste.
Just before serving beat a quarter of a cup of cream with one egg yolk,
remove the soup from the fire and stir the two together as in other
cream soups, and serve at once with fried croutons.

PUREE OF VEGETABLES.

Cut fine three onions, one turnip, two French carrots and four potatoes,
put in a saucepan with four tablespoonfuls of butter and a little
parsley; let them cook about ten minutes, then add a tablespoonful of
flour. Stir well and add two quarts of boiling milk, season with salt
and pepper and a tiny bit of sugar, and when it boils take out the
parsley, press the soup through a sieve and serve with croutons of fried
bread.

PUREE OF TURNIPS.

Peel and slice some young turnips, add an onion and carrot sliced, cover
with boiling water and cook until tender. Mash them in the water and
press through a fine sieve. To a pint of the puree have a pint of
boiling milk. Return the puree to the fire, and stir into it a large
heaping tablespoonful of butter and a small pinch of mace. Take the milk
from the stove and stir briskly into it two egg yolks beaten with two
tablespoonfuls of cream, then remove the puree from the stove and stir
the eggs and milk into it, season to taste with salt and pepper and
serve.

VEGETABLE SOUP.

One cup and a half of green peas, three small French carrots, and a
small cauliflower cut into flowerettes, one pint of milk, half a cup of
cream, a good half tablespoonful of flour, one tablespoonful of butter,
and the yolks of two eggs. Wash and scrape the carrots, cut in thin
slices and boil each vegetable by itself in as little water as possible.
When the carrots and peas are done put them together in a saucepan with
the water in which they were cooked, add the milk, put the saucepan on
the fire and let it come to a boil, rub the butter and flour together,
mix with a little milk and stir into the vegetables. Drain the water
well from the flowerettes, and just before serving put them in the
tureen. Beat the yolks of eggs and the cream together in a bowl, remove
the soup from the fire, add a little of it to the eggs an