Melt 2 tablespoons of butter in a saucepan, and put into it 3/4 of a cup of finely chopped onions and stir over a moderate heat about five minutes and then add 2 full cups of very thinly sliced turnips; stir these with the onions for another five minutes and then add 2 tablespoons of flour and gradually add 2 pints of boiled milk mixing all well together; watch it till it boils and then let simmer gently, stirring frequently during twenty minutes or half an hour, until the onions are quite soft. Then add 2 more cups of milk, and when this boils add 1 cup of tomato puree (either canned tomato soup or canned tomatoes), or 1 1/2 cups of sliced fresh tomatoes, using a pinch of soda to prevent curdling. Now press the contents of the saucepan through a fine sieve, add a heaping teaspoon of butter, reheat, and serve with croutons and 1 tablespoon of whipped cream. HEILBRONN SOUP Take 3 quarts of water in which vegetables have been boiled (preferably onions or leeks) and let simmer. In another enamelled pan put 1 tablespoon of butter; when melted stir in slowly with a wooden spoon 1/2 cup of barley, adding a little at a time, until butter is well "taken up." Let it cook for five minutes, stirring constantly, then add (a ladle at a time) 6 or 8 ladles of the hot stock, putting in this amount during ten minutes of stirring. Add 1/2 the remaining stock, and salt, pepper, and some nutmeg, and let simmer twenty minutes; then the remaining stock and simmer another one-half hour. Peel 1/4 pound mushrooms and cut in 4 or 6 pieces each; fry them in butter for five minutes, and add to soup ten minutes before serving and season afresh. JULIENNE SOUP Strain any clear vegetable soup, and to each 2 cups of broth add 1/2 cup of dried "Julienne;" season with salt and pepper and 1 tablespoon of browned butter. RED LENTIL SOUP Soak 2 cups of Egyptian lentils in water for eight or ten hours, then drain and shake dry. Put 2 tablespoons of butter in a saucepan and when melted add 1/3 of the lentils and stir well with a flat-ended wooden spoon, letting them cook very slowly; then add another third, and after stirring a few moments, add the remainder. Pour on 6 cups of cooled water in which leeks or onions have boiled, and let simmer for an hour or until the lentils are tender; press through a sieve and return to the fire to reheat. Smooth 1 teaspoon of flour with 1 teaspoon of butter and add to the soup, season with salt and pepper and a dash of nutmeg. Instead of the flour and butter 1 well-beaten egg may be vigorously stirred into the soup after removing it from the fire. If Egyptian lentils cannot be obtained, canned or dried red kidney beans may be substituted. CREAM OF LENTIL