toast the bread, brown the onions, and use brown stock.

Almond Milk Soup.

Wash well 1/4 lb. rice and put on to simmer slowly with 1-1/2 pints milk and water, a Spanish onion and 2 sticks of white celery.  Blanch, chop up and pound well, or pass through a nut-mill 1/4 lb. almonds, and add to them by degrees another 1/2 pint milk.  Put in saucepan along with some more milk and water to warm through, but do not boil.  Remove the onion and celery from the rice (or if liked they may be cut small and left in), and strain the almonds through to that.  See that it is quite hot before serving.

NOTE.—­For this and other soups which are wanted specially light and nourishing, Mapleton’s Almond Meal will be found exceedingly useful.  It is ready for use, so that there is no trouble blanching, pounding, &c.

Brazil Soup.

Put 1 lb.  Brazil nuts in moderate oven for about 10 minutes, remove shells and brown skin—­the latter will rub off easily if heated—­and grate through a nut-mill.  Simmer gently in white stock or water with celery, onions, &c., for 5 or 6 hours.  Add some boiling milk, pass through a sieve and serve.  A little chopped parsley may be added if liked.

Chestnut Soup.

Chop small a good-sized Spanish onion and sweat in 1 oz. butter for twenty minutes.  Add 2 to 3 pints stock and 1 lb. chestnuts previously lightly roasted and peeled.  Simmer gently for one hour or more, pass through a sieve and return to saucepan.  Bring to boil, remove all scum, add a cupful boiling milk or half that quantity of cream, and serve without allowing to boil again.

Plain White Soup.

Into enamelled saucepan put 2 ozs. butter, and as it melts stir in 2 ozs. flour.  Add very gradually a breakfast cup milk, and stir over a slow heat till quite smooth.  Add 3 or 4 breakfast cupfuls white stock, bring slowly to boil and serve.

Velvet Soup.

Prepare exactly as for Plain White Soup, but just before serving beat up the yokes of 2 or 3 eggs.  Add to them a very little cold milk or cream, and then a little of the soup.  Pass through strainer into hot tureen, strain through the rest of the soup, and mix thoroughly.

Parsnip Soup.

Take 1/2 lb. cooked parsnips or boil same quantity in salted water till tender, pass through a sieve and add to a quantity of Plain White Soup or Stock.  Bring to boil, and if sweet taste is objected to add strained juice of half a lemon.

Turnip Soup.

is made in exactly the same way as Parsnip Soup, substituting young white turnips or “Golden Balls” for the parsnips, and many people will prefer the flavour.  A little finely chopped spring onion or chives and parsley would be an improvement to both soups.  These—­except the parsley—­should be boiled separately and added just before serving.

Palestine Soup.

A very fine soup is made thus:—­Pare and boil 2 lbs.  Jerusalem Artichokes in milk and water with a little salt till quite soft, then pass through a sieve or potato masher, and add to quantity required of Velvet Soup.