Peel two pounds of Jerusalem artichokes, and boil them till quite soft. Pass them through a wire sieve; add three pints of milk; let it come to the boil, then add three ounces of butter. Pepper and salt to taste. Serve with fried bread. This is a delicious soup, and very nutritious. 29. Carrot Puree. Scrape and wash four large carrots; cut them into quarters, and boil till quite soft; pass them through a sieve; cut up an onion into rings; chop up two beads of garlic, and fry these with twenty-four cloves a nice brown in two ounces of butter; then add the carrot _purée_, two and a half pints of water, three bay-leaves, a stick of cinnamon, a blade of mace, one packet of Edwards' White Soup. Pepper and salt to taste. Let it simmer gently for an hour. Strain again, and serve with fried bread cut into dice. A few drops of tarragon is an improvement. 30. Pearl Sago Soup. Boil a quarter pound of pearl sago in two quarts of water till quite clear, and as thick as possible; then add two packets of Edwards' Tomato Soup, one onion stuck with cloves, a roll of lemon peel, two white beads of garlic, three bay-leaves, and three ounces of butter. Simmer gently for one hour. Before serving remove the onion, garlic, peel, and bay-leaves. Add a few drops of tarragon vinegar, one tablespoon of Worcester sauce, and two of mushroom ketchup, salt and pepper to taste. N.B.--I have made some of these soups very thick on purpose, so that there may be more substance in them. They can, moreover, be made thinner or thicker as desired by either omitting or adding hot water. _SAUCES._ I give but few, but these are novel to a certain extent. The white butter sauce alone can be varied in many ways, either savoury or sweet. If for sweets, the salt and savouries left out, and sugar and flavouring as desired put to it. Any cook with very little trouble can do this, and it does not require extraordinary skill to vary these sauces according to what is required. 1. White Butter Sauce. Put into a pan half a pint of milk, with two ounces of butter; let it gradually come to the boil. Have ready a tablespoon of flour rubbed down in a little cold milk. Add this to the boiling milk, stir, and let it thicken, add salt to taste. This is more delicate than the ordinary melted butter. 2. Onion Sauce. Boil two large onions, stick two or three cloves into them. When quite soft, pass them through a wire sieve, and add the pulp to a sauce, as No. 1. 3. Parsley and Butter Sauce. Pick some parsley in neat bunches, wash and clear of grit, dry thoroughly in a cloth, chop _very_ fine, and add about two tablespoons to the sauce No. 1. Let it simmer very gently for a few minutes till the parsley is cooked; stir occasionally, that it does not burn or get lumpy. 4. Egg Sauce.