Cut up an onion into thin rings, chop two beads of garlic, fry in two ounces of butter with twenty-four cloves a nice brown, add two quarts of water and one quart of welks, picked, three bay-leaves, a bunch of sweet herbs, a carrot cut into thin slices, a turnip cut into thin slices, and a few sticks of celery chopped small. Boil gently for two hours; strain, pulp the vegetables through a sieve, and return the soup and vegetables into the pan. Add one packet of Edwards' Tomato Soup, pepper and salt to taste; simmer for half an hour. Serve hot with toasted bread cut into dice. The welks can be eaten with vinegar, pepper, and salt, separately, if liked. 11. Bread Soup. Boil two large onions in one pint of water, with twenty-four cloves, and a blade of mace, and twenty-four peppercorns. Let it boil till the onions are quite soft, then pass it through a sieve. Add two pints of milk, half a pound of bread crumbs passed through a sieve, pepper and salt to taste, and two ounces of butter; stir, let it come to the boil, and serve. 12. Onion Soup. Boil one pound of onions till quite soft. Pass them through a sieve, mix with them two ounces of butter, three pints of milk, and pepper and salt to taste. 13. Pea Soup. Boil one pint of the best peas in two quarts of water and a mite of soda till they are quite soft. If the peas get too thick add a little more water; when quite soft, pass them through a sieve into a nice _purée_. Cut up an onion in thin rings, then chop it _very_ small, also two beads of garlic, fry in two ounces of butter a golden brown. Then add twenty-four cloves, a carrot cut into thin slices, and a turnip cut into thin slices, and the _purée_; let it simmer gently till the carrot and turnip are soft, and then again strain it. Add pepper and salt to taste. Serve with dried powdered mint, and fried bread cut into dice. 14. Green Pea Soup. Boil one pint of dried green peas in two quarts of water with a mite of soda till the peas are quite soft. If the water evaporates add a little more; pass the peas through a wire sieve. Now chop up an onion _very_ small, also two beads of garlic, fry in two ounces of butter a golden colour. Add your peas, then a whole carrot, a whole turnip, and two sticks of celery; simmer gently till the vegetables are soft, remove the vegetables, add pepper and salt to taste, and serve the _purée_ with dry powdered mint and fried bread cut into dice. 15. Turnip Soup.