CARROT SOUP.

Take half a dozen small French carrots, wash
and scrape them, put in a saucepan with boiling
w^ater and cook until tender, remove from the fire,
mix with milk and press through a sieve. Melt two
ounces of butter in a saucepan and rub into it a
slightly heaping tablespoonful of flour, add a few
grains of cayenne pepper, and stir in a little at a
time the carrot puree until smooth like cream, add a
few slices of cooked celery root (celeriac), and salt to
taste, and pour into the puree. A tablespoonful of
sherry, if liked, may be added. Serve with fried
croutons.

CELERIAC SOUP.

Wash, peel and slice three celery roots, put them
in a saucepan, cover with boiling water, cook until
tender, and mash them through a puree sieve with
the water in which they were boiled. Melt a good
heaping tablespoonful of butter, stir into it a small
tablespoonful of flour, and add to it the celery puree,
season with a little cayenne pepper and salt to taste.
Add three-quarters of a cup of macaroni previously
boiled in water. As soon as it comes to a boil re-
move from the fire and add as much boiling milk as
will make it the proper consistency. Beat two egg
yolks with half a cup of cream and stir in quickly
just before pouring the soup into the tureen. Care
must be taken to do this off the fire, as celery soup is
liable to curdle.

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