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Soup Maigre (1).

TO MAKE TWO QUARTS.

Ingredients.

3 Turnips. 3 Carrots. Celery. 3 Onions.

1 1/2 oz. of Butter. 3/4 pint of Green Peas.

Method.

1. Melt slowly in a clean stewpan about one and a. half ounces of butter. 2. Add two onions, a quarter of a head of celery, two small carrots, and two turnips, all coarsely shredded. 3. Stew the vegetables in the butter for fifteen or twenty minutes until they are nicely browned. 4. Stir frequently with a wooden spoon to prevent burning. 5. Add four pints of boiling water, and, if at the proper season, three-quarters of a pint of green peas and six white peppercorns. 6. When the vegetables are quite tender let the soup stand for a few minutes to clear. 7. Strain into another stewpan. 8. Boil and add an onion, quarter of head of celery, a carrot and a turnip cut into fillets, or into wheels or into stars, with a vegetable cutter. When these vegetables are sufficiently cooked, the soup is ready. If necessary, season with pepper and salt. A liaison is an improvement.

PRECAUTIONS.-Cleanliness, tender vegetables, and good butter are essential. Stir occasionally to prevent burning.

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