POTATO SOUP.

Take four large potatoes, peel and boil them
tender in water, mash very fine with a small table-
spoonful of butter, add as much boiling milk as will
make it the right consistency. Boil in as little water
as possible one tablespoonful of turnips and two of
carrots cut into dice ; when tender turn all into the
soup, add a little cayenne and salt to taste. Just
before serving beat a quarter of a cup of cream with
one egg yolk, remove the soup from the fire and stir
the two together as in other cream soups, and serve
at once with fried croutons.

PUREE OF VEGETABLES.

Cut fine three onions, one turnip, two French
carrots and four potatoes, put in a saucepan with
four tablespoonfuls of butter and a little parsley ; let
them cook about ten minutes, then add a tablespoon-
ful of flour. Stir well and add two quarts of boiling
milk, season with salt and pepper and a tiny bit of
sugar, and when it boils take out the parsley, press
the soup through a sieve and serve with croutons
of fried bread.

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