One quart of white stock; one pint of cream or milk; one onion; two stalks celery; one-third of a cupful of tapioca; two cupfuls of cold water; one tablespoonful of butter; a small piece of mace; salt, pepper.  Wash the tapioca and soak over night in cold water.  Cook it and the stock together very gently for one hour.  Cut the onion and celery into small pieces, and put on to cook for twenty minutes with the milk and mace.  Strain on the tapioca and stock.  Season with salt and pepper, add butter and serve.

SOUPS WITHOUT MEAT.

ONION SOUP.

One quart of milk, six large onions, yolks of four eggs, three tablespoonfuls of butter, a large one of flour, one cup full of cream, salt, pepper.  Put the butter in a frying pan.  Cut the onions into thin slices and drop in the butter.  Stir until they begin to cook; then cover tight and set back where they will simmer, but not burn, for half an hour.  Now put the milk on to boil, and then add the dry flour to the onions and stir constantly for three minutes over the fire; then turn the mixture into the milk and cook fifteen minutes.  Rub the soup through a strainer, return to the fire, season with salt and pepper.  Beat the yolks of the eggs well, add the cream to them and stir into the soup.  Cook three minutes, stirring constantly.  If you have no cream, use milk, in which case add a tablespoonful of butter at the same time.  Pour over fried croutons in a soup tureen.

This is a refreshing dish when one is fatigued.

WINTER VEGETABLE SOUP.

Scrape and slice three turnips and three carrots and peel three onions, and fry all with a little butter until a light yellow; add a bunch of celery and three or four leeks cut in pieces; stir and fry all the ingredients for six minutes; when fried, add one clove of garlic, two stalks of parsley, two cloves, salt, pepper and a little grated nutmeg; cover with three quarts of water and simmer for three hours, taking off the scum carefully.  Strain and use.  Croutons, vermicelli, Italian pastes, or rice may be added.

VERMICELLI SOUP.

Swell quarter of a pound of vermicelli in a quart of warm water, then add it to a good beef, veal, lamb, or chicken soup or broth, with quarter of a pound of sweet butter; let the soup boil for fifteen minutes after it is added.

SWISS WHITE SOUP.

A sufficient quantity of broth for six people; boil it; beat up three eggs well, two spoonfuls of flour, one cup milk; pour these gradually through a sieve into the boiling soup; salt and pepper.

SPRING VEGETABLE SOUP.