Your diet recipes » SOUP CRECY. Take three large carrots, wash and

SOUP CRECY.

Take three large carrots, wash and scrape and
cut them into slices, put them in a saucepan with
half an onion, a stick of celery, and a bay leaf, more
than cover with boiling water and cook until tender.
Remove from the fire, take out the bay leaf and rub
the vegetables through a sieve with the water they
were boiled in. Put back in the saucepan. Rub a
generous tablespooniul of butter with half a table-
spoonful of flour, and stir into the puree, add to it a
cup and a half of boiling milk, stir until thick, add
pepper and salt to taste. Take from the fire, and
stir into it one egg yolk beaten with two tablespoon-
fuls of cream. Serve at once.

CURRY SOUP.

Prepare for cooking two small white onions, two
French carrots and half a turnip cut in slices, and
cook slowly in a pint of boiling water until they fall
to pieces, cook with them until tender a celeriac root,
remove from the other vegetables and put one side.
Melt two ounces of butter in a saucepan, and stir in
a slightly heaping tablespoonful of flour, an even
dessertspoonful of curry powder, mix well together
and then add a pint of milk. Strain the vegetables
through a fine sieve, but do not press them, and add
the stock therefrom to the milk, etc., in the saucepan,
and salt to taste. Beat half a cup of cream with
two egg yolks until light, remove the soup from the
fire, mix a little of it with the eggs and cream, turn
it back into the saucepan, stir well together and pour
at once into the tureen in which you have already
placed the celeriac cut in slices. If liked, two table-
spoonfuls of Madeira may be added just before the
soup is turned into the tureen. Serve with croutons.