The profession of cookery, from a French point of view

Soak these also for a couple of hours. Boil them in the right quantity of water required for the soup. When beginning to dissolve, strain through a sieve as before, and return to the stewpan. Crumble a little stale roll into this liquor, and season with pepper and salt. Chop finely half a dozen fresh spring onions or leeks, a bunch of fresh sweet herbs, and a few leaves of spinach. Cook these in a little butter, then stir into the puree. Puree of Turnips and Parsnips. Pare half a dozen sound white turnips, and half as many parsnips ; add to them half a head of celery, a bunch of sweet herbs, half a dozen leeks, and an onion. Boil all together in a quart of water for three hours. Strain and rub all well through a o colander. Return to the pan ; add enough boiling milk to make up the required quantity. season well, and stir in a tablespoonful of cliopped parsley. Jerusalem Artichoke Soup is made very similarly to the above^ substituting the artichokes for the turnips. Puree of Carrots. Use clear stock made from bones or shin of beef. Grate a large carrot; chop finely a red onion, and skin two or three tomatoes. Let all these stew tosfether in a covered vessel with a little clear beef dripping, until thoroughly cooked. Then stir them into the heated stock; skim off superfluous fat, season well, and crumble a French roll into the liquor. Let all come to boiling-point ; then pour over a few fried croutons in the tureen. Gamekeeper*s Potag*e. From the remains of game and poultry the following savoury soup may be made. Cut off any nice firm parts of meat, and reserve them for frying. Make a stock from bones and trimmings, adding carrots, turnips, onions, herbs, and whole peppercorns to tlie pot ; let tliis cook many hours. Strain the stock and remove all fat. Cut the meat into small neat pieces; roll in reasoned flonr^ and brov>"n them well in a frj'ing-pau. Place the meat in the stock, and let that merely simmer. Frizzle a minced onion in the same fat until brown, then dredge a little baked flour over, sprinkle with salt, add a pinch of dried sage, and a drop of caramel ; stir these into the stock, then let all simmer for half an hour, and serve at once. It should be of the consistency of cream, highly seasoned, and of a light brown colour. A spoonful of vinegar is a great improvement to thickened and much seasoned soups. All soups should be seasoned sufficiently before taking them to table ; it is most objectionable to find them requiring salt before they can be eaten at all. CHAPTER 111. Degetables anb WcQctaUc Disbes* VEGETABLES, as a rule, are not sufficiently appreciated amongst English people, neither are they cultivated in the quantity and variety, nor exposed for sale with the cleanliness and care which make this part of a continental market so attractive to visit. A well prepared dish of vegetables temptingly arranged, with an eye to contrast of colour, may often be served in place of a dish of meat ; particularly in large families would it be found most economical, sparing the joint, and frequently obviating the necessity for a second dish of meat ; or if served cold, as a salad, will prove a most acceptable accompaniment where cold meat is a dreaded dish.