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CARROT SOUP (maigre)

Take two large onions, with eight large carrots (which have been washed and scraped, the red part cut into thin slices and the yellow part left out), one turnip, two heads of celery, or one tea-spoonful of celery-seed, and six ounces of the crumb of bread. Put three quarts of water into a saucepan, with a piece of soda the size of a pea. Let this boil; then put in the above ingredients, with a little cayenne pepper, salt, and mace. When they are soft, take out the vegetables and rub them through a coarse sieve; replace them, and add to the soup, when boiling, a large breakfast-cupful of cream or new milk. The soup should be as thick as cream. Time, two and a half hours. Probable cost, 1 1/2d. per pint. Sufficient for six persons.