Boil in two quarts of water a turnip cut up, a carrot cut up, three sticks of celery cut up, two leeks, and a small cauliflower cut into sprigs. Boil till quite soft. Pass it all through a sieve. Cut up an onion, chop two beads of garlic, and fry in two ounces of butter a pale golden colour. Add your vegetable _purée_, and pepper and salt to taste. Serve with fried bread cut into dice. 23. Florador Soup. Cut up an onion into rings, chop up two beads of garlic, fry in two ounces of butter with twenty-four cloves a nice gold colour. Add three pints of milk; let it boil up very slowly. Have ready a quarter of a pound of fine florador, mixed with almost one pint of cold milk, nice and smooth like cream. Add this to the boiling milk; stir all the time, so that it does not stick or get lumpy. Let it get thick, and strain. Just before serving add a few drops of tarragon vinegar. 24. Barley Soup. Cut up an onion into rings and chop fine, chop two beads of garlic, and fry in two ounces of butter a golden brown. Add two quarts of water, three ounces of pearl barley, one carrot cut into slices, a turnip cut into slices, three sticks of celery chopped; boil till the barley is quite tender. Add pepper and salt to taste, a few drops of tarragon vinegar, a few drops of clove vinegar, and a tablespoon of mushroom ketchup. Serve with toast cut into neat pieces. 25. Mullagatawny Soup. Cut up an onion into thin rings, chop two beads of garlic, and fry in two ounces of butter a golden brown, with twenty-four cloves; then add one tablespoon of the best of currie powder; fry a minute; add three pints of water. Rub smooth with a little water one packet of pea flour; add this to the boiling soup. Now add one penny packet of Edwards' Tomato Soup; let it simmer gently for half an hour; just before serving add the juice of half a lemon, and salt to taste. Serve with a separate dish of boiled rice. 26. Spinach Puree. Clean, wash, and pick two pounds of spinach. Put it in a pan with one pint of water, boil till it is quite soft, pass it all through a sieve, add three ounces of butter, and pepper and salt to taste. If the _purée_ is too thick, add a little more warm water. Serve with fried bread cut into dice. This is a very simple but delicious _purée_. 27. Sorrel Puree. Clean, pick, and wash two pounds of sorrel. Cut up an onion into rings, chop two beads of garlic, and fry in three ounces of butter a golden colour. Now add the sorrel. Let it get quite soft, and pass it through a wire sieve, liquor and all; add as much hot water as will make the _purée_ a nice consistence for soup. Pepper and salt to taste. Serve with fried bread cut into dice. 28. Artichoke Puree.