184. Clear Turnip Soup.—Cut, with a round vegetable scoop, about forty pieces of turnip, of the shape and size of small marbles, which put into a stewpan, with sugar and butter as before, but fry them of a light brownish color, and finish the soup, as in the previous receipts. A tablespoonful of Italian paste, previously half boiled in water, then drained and finished in the soup, is also an improvement.
185. Clear Artichoke Soup.—Peel twelve Jerusalem artichokes, which well wash, then cut as many round scoops as possible, the same as in the last, proceeding exactly the same. The remainder of either turnips, artichokes, or carrots may be boiled, and mashed with a little butter, pepper, and salt, and served as a vegetable, or reserved to make a soup purée; the remains of other vegetables from the previous soups should also be reserved for flavoring of stock, instead of using the fresh vegetables.
186. Vermicelli.—Put a quart of clear stock into a stewpan upon the fire, and when boiling add two ounces of vermicelli; boil gently ten minutes, and it is ready to serve.
187. Italian Paste.—Procure some small Italian paste, in stars, rings, or any other shape, but small; put on a quart of stock, and when boiling, add two ounces of the paste; boil twenty minutes, or rather more, when it is ready to serve.
188. Semoulina.—When the stock is boiling, add two tablespoonfuls of semoulina; boil twenty minutes, and it is then done. Proceed the same also with tapioca and sago.