Modern cookery, in all its branches

The most easy method of making this favourite English soup is to boil some highly coloured carrots quite tender in water slightly salted, then to pound or mash them to a smooth paste, and to mix with them boiling gravy soup or strong beef broth ( see Bouillon ) in the proportion of two quarts to a pound and a half of the prepared carrots ; then to pass the whole through a strainer, to season it with salt and cayenne, to heat it in a clean stewpan, and to serve it immediately. If only the red outsides of the carrots be used, the colour of the soup will be very bright * they should be weighed after they are mashed. Turnip soup may be prepared in the same manner. Obs. — An experienced and observant cook will know the proportion of vegetables required to thicken this soup appropriately, without having recourse to weights and measures ; but the learner had always better proceed by rule. Soup, 2 quarts; pounded carrot, 1^ lb. ; salt, cayenne : 5 minutes. A FINER CARROT SOUP. Scrape very clean, and cut away all blemishes from some highlyflavoured red carrots ; wash, and wipe them dry, and cut them into quarter-inch slices. Put into a large stewpan three ounces of the .best butter, and when it is melted, add two pounds of the sliced carrots, and let them stew gently for an hour without browning ; pour to them then four pints and a half of brown gravy soup, and when they have simmered from fifty minutes to an hour, they ought to be sufficiently tender. Press them through a sieve or strainer with the soup ; add salt, and cayenne if required ; boil the whole gently * Derived from the French tamis, which means a sieve or strainer. for five minutes, take off all the scum, and serve the soup as hot as possible. Butter, 3 oz. ; carrots, 2 lbs. : 1 hour. Soup, 4^ pints : 50 to GO minutes. Salt, cayenne : 5 minutes. COMMON TURNIP SOUP. Wash and wipe the turnips, pare and weigh them; allow a pound and a half for every quart of soup. Cut them in slices about a quarter of an inch thick. Melt four ounces of butter in a clean stewpan, and put in the turnips before it begins to boil ; stew them gently for three quarters of an hour, taking care that they shall not brown, then have the proper quantity of soup ready boiling, pour it to them, and let them simmer in it for three quarters of an hour. Pulp the ' whole through a coarse sieve or soup strainer, put it again on the fire, keep it stirred until it has boiled three minutes or four, take off the scum, add salt and pepper if required, and serve it very hot. Turnips, 3 lbs. ; butter, 4 02. : | hour. Soup, 2 quarts . f hour. Last time : three minutes. A QUICKLY MADE TURNIP SOUP. Pare and slice into three pints of veal or mutton stock or of good broth, three pounds of young mild turnips ; stew them gently from twenty-five to thirty minutes, or until they can be reduced quite to pulp ; rub the whole through a sieve, and add to it another quart of stock, a seasoning of salt and white pepper, and one lump of sugar: give it two or three minutes’ boil, skim and serve it. A large white onion when the flavour is liked may be sliced and stewed with the turnips. A little cream improves much the colour of this soup. Turnips, 3 lbs. ; soup, 5 pints : 25 to 30 minutes. POTATO SOUP.