The best stock for white soups is made from small haricots. Take 1 lb. of these, pick and wash well, throwing away any that are defective, and if there is time soak ten or twelve hours in cold water; put on in clean saucepan--preferably earthenware or enamelled--along with the water in which soaked (if not soaked scald with boiling water, and put on with fresh boiling water), some of the coarser stalks of celery, one or two chopped Spanish onions, blade of mace, and a few white pepper-corns. If celery is out of season, a little celery seed does very well. Bring to boil, skim, and cook gently for at least two hours. Strain, and use as required. Clear Stock. For clear stock take all the ingredients mentioned above, also some carrot and turnip in good-sized pieces, some parsley, and mixed herbs as preferred, and about 1/2 lb. of hard peas, which should be soaked along with the haricots. Simmer very gently two to three hours. Great care must be taken in straining not to pulp through any of the vegetables or the stock will be muddy, or as we Scotch folks would say "drumlie." If not perfectly clear after straining, return to saucepan with some egg-shells or white of egg, bring to boil and strain again through jelly-bag. A cupful of tomatoes or a few German lentils are a great improvement to the flavour of this stock, but will of course colour it more or less. Brown Stock. Take 1/2 lb. brown beans, 1/2 lb. German lentils, 1/2 lb. onions, 1 large carrot, celery, &c. Pick over the beans and lentils, and scald for a minute or two in boiling water. This ensures their being perfectly clean, and free from any possible mustiness. Strain and put on with fresh boiling water some black and Jamaica pepper, blade mace, &c., and boil gently for an hour or longer. Shred the onion, carrot, and celery finely and fry a nice brown in a very little butter taking great care not to burn, and add to the soup. Allow all to boil for one hour longer, and strain. A few tomatoes sliced and fried along with, or instead of the carrot, or a cupful of tinned tomatoes would be a great improvement. This as it stands is a very fine Clear Brown Soup, but if a thicker, more substantial soup is wanted, rub through as much of the pulp as will give the required consistency. Return to saucepan, and add a little soaked tapioca, ground rice, cornflour, &c., as a _liaison_. Boil till that is clear, stirring well. Serve with croutons of toast or fried bread. This soup may be varied in many ways, as by adding some finely minced green onions, leeks, or chives either before or after straining and some parsley a few minutes before serving. White Windsor Soup.