With a saucepan over the sea

Parboil, slice, and pare ten large potatoes. Drain them and add 2 onions, sliced, 2 bits of celery, and I ounce butter. Cook for 10 minutes, add 4 slices of stale bread, and i quart of white stock. Simmer for 2 hours, add salt, pepper, and nutmeg, I pint of hot milk blended with flour and butter. Press through a sieve and serve with croutons. POTATO SOUP. (Geneva.) Parboil and pare 6 large potatoes, fry them in I ounce of butter, add salt, pepper, parsley, a blade of mace, and a bayleaf, also J^ pound of chopped ham. Cover with i quart consomme, add a tea- With a Saucepan over the Sea spoonful of sugar, i of butter, i of flour, and the yolks of 2 eggs. Press through a sieve. COD SOUP. (Brittany.) To the flesh of three fine medium-sized cod, add 3 quarts veal stock, parsley, thyme, sweet marjoram, and a bayleaf, also an onion. Cook 2 hours, press through a sieve, add flour blended with butter, salt, pepper, i glass of white wine, and i dozen oysters. Simmer for lo minutes and then serve. TURNIP SOUP. (Northern Italy.) Pare, slice, and fry i ^ quarts of turnips, with i tablespoonful sugar, 2 ounces butter, and 2 ounces flour. Add i pint of tomatoes, parsley, bayleaf, and thyme. Simmer i hour, press through a sieve. Add i cup of hot beef stock and a tablespoonful of grated cheese, salt, and pepper. CREAM OF RICE. (Paris.) Wash, drain, and parboil }4 pound of rice ; add I quart of chicken broth, salt, pepper, and parsley, and a tablespoonful of chopped onions. Cook i hour and press through a sieve ; add yolks of 2 eggs mixed with 2 tablespoonfuls cream and 6 forcemeat balls and some asparagus tips, both cooked previously. The balls must be made of chicken and bread-crumbs. With a Saucepan over the Sea CREAM OF CELERY. (Paris.) Cut off the dps of one head of celery and mash it with a potato-masher, then boil it twenty minutes in I pint of chicken broth. Blend 2 tablespoonfuls'of flour with the same amount of butter, add salt and pepper, sdr in i pint rich, boiling milk and then strain it carefully. BLACK BEAN SOUP. (Spain.) Brown one onion with i ounce butter, add i pint of black beans soaked over night and drained, J4 a shin of beef and 3 quarts of water, i teaspoonful of allspice and cloves, ded in a bit of muslin, some parsley and thyme. Cook 4 hours, press through a sieve, add salt and pepper, i hard-boiled egg, and i lemon, sliced, and i glass of sherry. PURÉE OF BROAD BEANS. (Brittany.) Cook I }^ pints of fresh Lima beans in salted water with i ounce chopped ham, some parsley, a clove, and an onion. When tender, drain and add I ounce butter and strain the liquor and put it asidek Press the beans through a sieve, add i pint of stock, I pint hot milk, salt, and pepper. It is best made with chicken or veal broth. Reduce the liquor by boiling and add to the soup. Serve with croutons. With a Saucepan over the Sea PURÉE OF STRING BEANS. (Italy.) Pick and string and cut up i pint of beans, parboil, and strain them, and add i pint white stock and 2 ounces butter mixed with 2 ounces flour. Cook 20 minutes, season, and press through' a sieve. Add i cup of hot cream or rich milk and serve. POTAGE ST. GERMAIN. (France.) Cook I quart fresh peas in water to cover, with some parsley, i leek, and ^ ounce butter, added. Press all through a sieve. Stir in i pint of hot stock, chicken or veal, with yolks of 2 eggs, pepper, salt, and a little nutmeg. Add j^ a teaspoonful of sugar and i cup of boiling cream. LEMON SOUP. (France.) This is a very dainty soup and deserves to be better known.