A simple way of preparing a rich, clear consommé is to wash well 1/2 cup of German lentils, drain them and toss them for ten minutes in a saucepan in which 1 tablespoon of butter has been melted. Then pour on them 5 cups of cold water, set them over a hot fire, and let them boil rapidly about half an hour only. Drain, and strain through a fine cloth, and return to a clean saucepan with 1 bay leaf, 1 slice of onion, 2 cloves, and 1/2 teaspoon of celery seed; simmer slowly for fifteen minutes, season with salt and pepper, and add a little sherry if liked. If the lentils are cooked longer, it will make a cloudy soup, which will be stronger but not clear. CLEAR BOUILLON OR CONSOMMÉ There are various vegetable extracts in the market which, when diluted, make delicious stock, or clear soup. If these are not available, a clear vegetable broth may be made as follows: Wash 3 cups of any dried beans or lentils, and put them to soak in a covered earthenware dish with 10 cups of water for twelve hours or so. Then empty with that same water into a kettle, and let come slowly to the boiling point, skim frequently, and do not let it actually boil. When clear, and there seems no further need of skimming, add 1 cup each of cut onions, carrots, turnips, 1 tablespoon of parsley, 1 tablespoon of salt, 1 clove of garlic, and 1 teaspoon of thyme, etc., 1 tablespoon of celery seed, and 1 bay leaf. Let boil up once, and then place on the back of the stove to barely simmer for two hours; then strain through a fine sieve, and a good broth is made. The beans, etc., can be utilised in a deep pie, or with brown or white sauce in crust cups, in a curry, or many other ways. To make this into a strong, clear soup put 2 tablespoons of butter in a saucepan, and when melted add 1/2 cup each of chopped onions, carrots, turnips, and celery, 2 cloves, and a bit of parsley; fry until somewhat browned, then cover with 6 cups of the broth, and let simmer very quietly for two hours. Skim often, drain, let cool, remove any grease from the top, and to clarify add to it, when cold, the slightly beaten yolk of 1 egg and the whites of 3, then set over a hot fire and stir vigorously, watching for the first sign of boiling. At this, remove to a place where it cannot even simmer, but will be warm for half an hour, and strain through a fine, clean cloth. A wineglass of sherry may be added if to be served in cups. CREAM OF ARTICHOKE