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CAULIFLOWER SOUP (maigre)

Put a quarter of a pound of butter into a stewpan, let it melt, then stir into it, very smoothly, three dessert-spoonfuls of curry powder, and a tea-spoonful of celery seed. Slice into it a large cauliflower, a large onion, and a table-spoonful of French beans. Fry the vegetables gently for a few minutes, then add, gradually, three pints of boiling water, or the water in which cauliflowers have been boiled. Simmer gently till the vegetables are reduced to a pulp, then strain the soup, and return it to the saucepan. Add a little salt and pepper. Put in a few springs of boiled cauliflower before serving it. A glass of white wine will improve the soup. Serve with boiled rice, and lay a slice of the crumb of bread toasted at the bottom of the tureen. Time, two hours. Probable cost, 1s. 2d. for this quantity. Sufficient for three or four persons.