Take 1/2 lb. cooked parsnips or boil same quantity in salted water till tender, pass through a sieve and add to a quantity of Plain White Soup or Stock. Bring to boil, and if sweet taste is objected to add strained juice of half a lemon. Turnip Soup. is made in exactly the same way as Parsnip Soup, substituting young white turnips or "Golden Balls" for the parsnips, and many people will prefer the flavour. A little finely chopped spring onion or chives and parsley would be an improvement to both soups. These--except the parsley--should be boiled separately and added just before serving. Palestine Soup. A very fine soup is made thus:--Pare and boil 2 lbs. Jerusalem Artichokes in milk and water with a little salt till quite soft, then pass through a sieve or potato masher, and add to quantity required of Velvet Soup. Westmoreland Soup. Put in soup pot some very plain stock, or water will do quite well. Add 1 lb. lentils, 1/2 lb. onions, small carrot, piece of turnip, and a stick or two of celery, all chopped small, also a teacupful tomatoes. Boil slowly for two hours, pass through a sieve and return to soup pot. Melt a dessert-spoonful butter and stir slowly into it twice as much flour, add gradually a gill of milk. When quite smooth add to soup and stir till it boils. This is a very good soup and might be preferred by some without straining the vegetables. The lentils might be boiled separately and put through a sieve before adding. The foregoing are all varieties of White Soup and these could be extended indefinitely; but as such variations will suggest themselves to everyone, it is not necessary to take up space here. I might just mention that a most delicious Cauliflower Soup can be made by adding a nice young cauliflower, all green removed, cut in tiny sprigs, and boiled separately to the quantity required of Plain White Soup. The water in which boiled should be added also. White Haricot Soup is made by substituting haricot or butter beans for the cauliflower. These should be slowly cooked till tender and passed through a sieve or masher. Celery Soup. For this use a large well-blanched head of celery. Either chop small when cooked, or pass through sieve before adding to White Soup. Asparagus Soup. Take a bunch tender asparagus. Set aside the tops. Blanch stalks in salted boiling water for a minute or two, then drain and simmer till tender in a little milk and water. Pulp through sieve and add to White Soup when boiling. Cook the tops separately in salted boiling water. Drain and add to soup in tureen. Tinned asparagus makes very good soup. It requires little or no cooking, only to be made quite hot. Pulp stalks and put in tops whole. Clear Soups.