Sorrel Soup.—Take some sorrel and wash it very thoroughly. Like spinach, it requires a great deal of cleansing. Drain it off and place the sorrel in a stew-pan, and keep stirring it with a wooden spoon. When it has dissolved and boiled for two or three minutes, let it drain on a sieve till the water has run off. Next cut up a large onion and fry it in a little butter, but do not brown the onion. Add a tablespoonful of flour to every two ounces of butter used, also a teaspoonful of sugar, a little grated nutmeg, also a little pepper and salt; add the sorrel to this, with a small quantity of stock or water, then rub the whole through a wire sieve, and serve. In some parts of the Continent vinegar is added, but it is not adapted to English taste.

Sago Soup.—Take two ounces of sage, and having washed it very thoroughly, put it on to boil in a quart of stock strongly flavoured with onion, celery, and carrot, but which has been strained off. The sage must boil until it becomes quite transparent and tender. Flavour the soup with a little pepper and salt, a quarter of a nutmeg, grated, about half a teaspoonful of powdered sugar, and a teaspoonful of lemon juice from a hard lemon.

Sea-kale Soup.—This makes a very delicious soup, but it is somewhat rare. Take a bundle of sea-kale, the whiter the better. Threw it into boiling water, and let it boil for a few minutes, then take it out and drain it; cut it up into small pieces and place it in a stew-pan with about two ounces of butter, add a little pepper and salt and grated nutmeg; stir it up until the butter is thoroughly melted, but do not let it turn colour in the slightest degree. Add some milk, and let it simmer very gently for about half an hour. Rub the whole through a wire sieve, and add a small quantity of cream. Serve with toasted or fried bread.

Scotch Broth.—Take two or three ounces of pearl barley, wash it, and threw it into boiling water, and let it boil for five or ten minutes. Then drain it off and threw away the water. This is the only way to get pearl barley perfectly clean. Then put on the barley in some stock or water, and let it boil for four hours, till it is tender. Then add to it every kind of vegetable that is in season, such as onion, celery, carrot, turnip, peas, French beans, cut up into small pieces, hearts of lettuces cut up. Flavour with pepper and salt and serve altogether. If possible add leeks to this soup instead of onion, and just before serving the soup throw in a brimming dessertspoonful of chopped blanched parsley to every quart of soup. A pinch of thyme can also be added.