_Another._--Proceed as above in every particular, except that you use a handful of chervil instead of water-cresses.
_Another._--Use three or four leeks instead of water-cresses, and proceed as above for every other particular.
The last three especially make a very refreshing drink, and are a great relief in some cases of fever.
_Vegetable Broth_ (called also _Bouillon Maigre_).--Scrape, clean, and slice three carrots and three turnips, peel three onions; fry the whole with a little butter till it turns rather yellow; and then add two plants of celery cut in pieces, three or four leeks, also cut in pieces; stir and fry the whole for about six minutes. When fried, add also one clove of garlic, salt, pepper, two cloves, two stalks of parsley, a little nutmeg grated; cover with about three quarts of water. Keep on a rather slow fire, skim off the scum carefully, and then simmer for about three hours. Strain, and use.
This liquor is called vegetable broth, and is used instead of broth in time of Lent by persons who do not want to use beef-broth.
_Another._--Proceed as above, and with the same vegetables till they are fried. Then add salt, pepper, two cloves of garlic, four stalks of parsley, three cloves, a little nutmeg grated, two quarts of white beans previously soaked in cold water for twenty-four hours, and five or six quarts of water. Skim it as above; simmer for about four hours; strain, and use.
The beans, carrots, turnips, and leeks may be mashed through a colander and served in _purée_.
_Another._--Proceed as above in every particular, with the exception that instead of using beans, you use peas, lentils, chestnuts, or samp. Peas and lentils are soaked in water only for four or five hours. Chestnuts must be shelled. Some other vegetables may be added, according to taste, and also according to the nature of the vegetables.
_Another._--Clean and put in a bowl a head of lettuce, a handful of sorrel, same of chervil, same of purslane, and all chopped fine; pour over nearly a quart of boiling water, add two ounces of butter, cover the bowl with a wet towel; leave thus half an hour, and strain.
When cold it makes a very refreshing drink, and is taken morning and evening with salt, to taste.