Take a dozen carrots scraped clean, rasp them, but do not use the core, two heads of celery, two onions thinly sliced, season to taste, and pour over a good stock, say about two quarts, boil it, then pass it through a sieve; it should be of the thickness of cream, return it to the saucepan, boil it up and squeeze in a little lemon juice, or add a little vinegar. * * * * * PALESTINE SOUP. Stew a knuckle of veal, and a calf's foot, and one pound of _chorissa_, and a large fowl, in four quarts of water, add a piece of fresh lemon peel, six Jerusalem artichokes, a bunch of sweet herbs, a little salt and white pepper, and a little nutmeg, and a blade of mace; when the fowl is thoroughly done, remove the white parts to prepare for thickening, and let the rest continue stewing till the stock is sufficiently strong, the white parts of the fowl must be pounded and sprinkled with flower or ground rice, and stirred in the soup after it has been strained, until it thickens. * * * * * A SIMPLE WHITE SOUP. Break a knuckle of veal, place it in a stewpan, also a piece of _chorissa_, a carrot, two onions, three or four turnips, and a blade of mace, pour over two or three quarts of water or weak broth, season with salt, a sprig of parsley, and whole white pepper; when sufficiently boiled, skim and strain it, and thicken with pounded vermicelli. * * * * * VERMICELLI SOUP. Make a fine strong stock from the shin of beef, or any other part preferred, and add, a short time before serving, a handful of vermicelli, which should be broken, so that it may be in pieces of convenient length, the stock should be more or less flavoured with vegetables, and herbs, according to taste. * * * * * MATSO SOUP. Boil down half a shin of beef, four pounds of gravy beef, and a calf's foot may be added, if approved, in three or four quarts of water; season with celery, carrots, turnips, pepper and salt, and a bunch of sweet herbs; let the whole stew gently for eight hours, then strain and let it stand to get cold, when the fat must be removed, then return it to the saucepan to warm up. Ten minutes before serving, throw in the balls, from which the soup takes its name, and which are made in the following manner: Take half a pound of _matso_ flour, two ounces of chopped suet, season with a little pepper, salt, ginger, and nutmeg; mix with this, four beaten eggs, and make it into a paste, a small onion shred and browned in a desert spoonful of oil is sometimes added; the paste should be made into rather large balls, and care should be taken to make them very light. * * * * * TOMATA SOUP.