Celery Soup.—Take half a dozen heads of celery, or a smaller quantity if the heads of celery are very large; throw away all the green part and cut up the celery into small pieces, with one onion sliced, and place them in a frying-pan, or, better still, in an enamelled stew-pan, and stew them in a little butter, taking great care that the celery does not turn colour. Now add sufficient water or stock, and let it all boil till the celery becomes quite tender. Let it boil till it becomes a pulp, and then rub the whole through a wire sieve. Next boil separately from one to two quarts of milk according to the quantity of celery pulp, and boil a couple of bay-leaves in the milk. As soon as the milk boils add it to the celery pulp, flavour the soup with pepper and salt; serve fried or toasted bread with the soup. It is needless to say that all these white soups are greatly improved both in appearance and flavour by the addition of a little cream.

Cheese Soup.—Light-coloured and dry cheese is necessary for this somewhat peculiar soup, but the best cheese of all is, undoubtedly, Gruyère. Grate half a pound of cheese and spread a layer of this at the bottom of the soup-tureen. Cover this layer of cheese with some very thin slices of stale crumb of bread. Then put another layer of cheese and another layer of bread till all the cheese is used up. Next take about two tablespoonfuls of brown roux, melt this in a small saucepan, and add two tablespoonfuls of chopped onion. Let the onion cook in the melted roux over the fire, and then add a quart of water, and stir it all up till it boils, adding pepper and salt and a few drops of Parisian essence (burnt sugar) to give it a dark brown colour. Now pour the boiling soup over the contents of the soup-tureen, and let it stand a few minutes so that the bread has time to soak, and serve.

Cherry Soup.—Like most soups that are either sweet or sour, this is a German recipe. Put a piece of butter, the size of a large egg, into a saucepan. Let it melt, then mix it with a tablespoonful of flour, and stir smoothly until it is lightly browned. Add gradually two pints of water, a pound of black cherries, picked and washed, and a few cloves. Let these boil until the fruit is quite tender, then press the whole through a sieve. After straining, add a little port, if wine is allowed—but the soup will be very nice without this addition—half a teaspoonful of the kernels, blanched and bruised, a tablespoonful of sugar, and a few whole cherries. Let the soup boil again until the cherries are tender, and pour all into a tureen over toasted sippets, sponge-cakes, or macaroons.