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 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