Boil four large turnips till quite tender. Pass them through a sieve, add three pints of milk and put them on one side, cut up an onion into rings, chop two beads of garlic, and fry in two ounces of butter a gold colour. Add twelve cloves, twelve peppercorns, a piece of green ginger, and three bay-leaves. Then put in your turnip _purée_, pepper and salt to taste. Simmer gently for half an hour; strain and serve. 16. Vegetable Marrow Soup. Boil a vegetable marrow till quite tender. Pass it through a sieve, add pepper and salt to taste, and three pints of milk. Warm it up thoroughly and melt into it two ounces of butter. Serve with toast cut into nice shapes. 17. Potato Soup. Cut up an onion into rings, chop two beads of garlic, fry and add two ounces of butter a nice golden colour, add twelve cloves, twelve peppercorns, three bay-leaves, one carrot cut into slices, one turnip cut into slices, a stick or two of celery chopped, one pound of potatoes peeled and cut into slices, and one quart of water and one quart of milk. Boil gently till all the vegetables are tender enough; pass them through a sieve; if the _purée_ is too thick add a little more milk; warm up thoroughly. Add pepper and salt to taste, and serve with fried bread cut into dice. 18. Haricot Bean Soup. Boil a half pint of haricots in two quarts of water, with a mite of soda, one onion, one carrot, one turnip, two sticks of celery chopped. When quite tender pass all through a sieve. Add two ounces of butter, pepper and salt to taste, and two tablespoons of tomato conserve. Serve with fried bread cut in dice. 19. Lentil Soup. Boil one pint of lentils in two quarts of water to a pulp. Cut up an onion, chop two beads of garlic, and fry in two ounces of butter with twenty-four cloves a nice gold colour. Add the lentils to this, put in salt to taste, and just before serving a squeeze of lemon juice. 20. German Lentil Soup. Boil one pint of German lentils in two quarts of water, with a mite of soda. When quite soft pass through a wire sieve; stir into the _purée_ two ounces of butter, pepper and salt to taste. Serve with fried bread cut into dice. 21. Tomato Puree. Cut up an onion into rings, chop two beads of garlic, and fry a pale brown in two ounces of butter. Add twenty-four cloves, and two pounds of tomatoes cut up in quarters. Let it simmer gently till the tomatoes are quite soft; strain through a sieve. Add one pint of water, pepper and salt to taste; let it boil up, and put in a tablespoon of butter rolled in as much flour as it will take up; stir well. A few drops of tarragon vinegar are a great improvement. 22. Mixed Vegetable Soup.