Cauliflower.—Clean and cut in small pieces three middling-sized cauliflowers. Put in a stewpan two ounces of butter, and set it on a moderate fire; when hot put the cauliflowers in; stir now and then till it turns brown, then add a sprig of thyme, same of parsley, a bay-leaf, one onion with a clove stuck in it, salt, and white pepper; simmer gently till the whole is well cooked, throw away the onion, clove, thyme, and bay-leaf; mash well the cauliflowers, strain and put back on the fire with the broth; give one boil, pour on croutons, and serve.
Cheese.—Put four ounces of butter in a soup-kettle, with an onion chopped fine; set on a brisk fire, stir now and then till it has a yellow color, then sprinkle on it half a tablespoonful of flour, keep stirring till it turns brown; then add two quarts of water, salt, and pepper; boil about five minutes. Have prepared in the soup-dish the following: a thin layer of grated cheese, Gruyère or pine-apple cheese; on it a layer of thin slices of bread, then another of cheese, again another of bread, etc., three or four of each; strain, and pour the liquor in the kettle on the whole; keep in a warm place five minutes, and serve.
Milk.—Put a quart of milk in a tin saucepan and set it on the fire; when it begins to rise, sweeten it to taste; give one boil, pour on toasted bread, or on croutons, or on two ounces of boiled rice, and serve.
Yolks of eggs may be stirred in, just before turning the milk into the soup-dish, and when taken from the fire.
Maigre (called Soup aux Herbes, Herb-Broth, etc.).—Wash, drain, and chop fine a handful of sorrel, a dozen sprigs of chervil, and half a head of lettuce; put an ounce of butter in a stewpan, set it on a good fire; when melted, put the sorrel, chervil, and lettuce in, add salt and pepper, stir till the whole is cooked; then cover with lukewarm water; boil three minutes, beat well three yolks of eggs with a tablespoonful of water, take from the fire and put the eggs in while stirring; pour immediately on croutons, and serve.
With Leeks.—Clean six leeks; cut them in pieces about half an inch long, then fry them with a little butter till turning rather yellow; add then about a pint and a half of water, boil gently till the leeks are perfectly cooked, salt to taste, and it is ready for use.
This broth may be taken warm or cold.
It is a demulcent, and at the same time the most refreshing drink that can be taken.
With Clams.—Wash and clean the clams well. Then put them in a saucepan with half a pint of water (say one quart of clams), set on the fire, and at the first boil, take off and drain. Put the pan back on the fire with two ounces of butter in it; when melted, fry a chopped onion in the butter, add then the liquor drained, a pint of water, salt, pepper, parsley chopped fine, and the clams; boil two minutes, add also a little butter, and when melted and mixed, turn over some croutons in the soup-dish, and serve warm.
With Muscles.—Proceed as for clams in every particular.