SAGO SOUP.—­Take two ounces of sage, and having washed it very thoroughly, put it on to boil in a quart of stock strongly flavoured with onion, celery, and carrot, but which has been strained off.  The sage must boil until it becomes quite transparent and tender.  Flavour the soup with a little pepper and salt, a quarter of a nutmeg, grated, about half a teaspoonful of powdered sugar, and a teaspoonful of lemon juice from a hard lemon.

SEA-KALE SOUP.—­This makes a very delicious soup, but it is somewhat rare.  Take a bundle of sea-kale, the whiter the better.  Threw it into boiling water, and let it boil for a few minutes, then take it out and drain it; cut it up into small pieces and place it in a stew-pan with about two ounces of butter, add a little pepper and salt and grated nutmeg; stir it up until the butter is thoroughly melted, but do not let it turn colour in the slightest degree.  Add some milk, and let it simmer very gently for about half an hour.  Rub the whole through a wire sieve, and add a small quantity of cream.  Serve with toasted or fried bread.

SCOTCH BROTH.—­Take two or three ounces of pearl barley, wash it, and threw it into boiling water, and let it boil for five or ten minutes.  Then drain it off and threw away the water.  This is the only way to get pearl barley perfectly clean.  Then put on the barley in some stock or water, and let it boil for four hours, till it is tender.  Then add to it every kind of vegetable that is in season, such as onion, celery, carrot, turnip, peas, French beans, cut up into small pieces, hearts of lettuces cut up.  Flavour with pepper and salt and serve altogether.  If possible add leeks to this soup instead of onion, and just before serving the soup throw in a brimming dessertspoonful of chopped blanched parsley to every quart of soup.  A pinch of thyme can also be added.

SPINACH SOUP.—­Wash some young, freshly gathered spinach, cut it up with a lettuce, and, if possible, a few leaves of sorrel, and throw them into boiling water.  Let them boil for five minutes, drain them off, and throw them into cold water in order to keep their colour.  Next take them out of the water and squeeze all the moisture from them; then melt two ounces of butter in a stew-pan, and add two tablespoonfuls of flour.  When this is thoroughly mixed together, and begins to frizzle, add the spinach, lettuce, &c., and stir them round and round in the stew-pan till all is well mixed together.  Then add sufficient water or vegetable stock to moisten the vegetables (add also a pinch of thyme), and let it boil.  When it has boiled for about twenty minutes add a quart of milk that has been boiled separately, flavour with pepper and salt, and serve.

TAPIOCA SOUP.—­Clear tapioca soup is made by thickening some ordinary clear soup (see CLEAR SOUP) with tapioca, allowing about two ounces of tapioca to every quart.  The tapioca should be put into the soup when it is cold, and it is then far less likely to get lumpy.  Tapioca can also be boiled in a little strongly flavoured stock that has not been coloured, and then add some boiling milk.  Tapioca should be allowed to simmer for an hour and a half.  Of course, a little cream is a great improvement when the soup is made with milk.