The soup can be flavoured with a little white pepper.
N.B .-- The onion and celery that was strained off can be used again for flavouring purposes.
APPLE SOUP .-- This is a German recipe.

Take half a dozen good-sized apples, peel them and remove the core, and boil them in a quart of water with two tablespoonfuls of bread-crumbs; add the juice of a lemon, and flavour it with rather less than a quarter of an ounce of powdered cinnamon; sweeten the soup with lump sugar, previously having rubbed six lumps on the outside of the lemon.
ARTICHOKE SOUP .-- Take a dozen large Jerusalem artichokes about as big as the fist, or more to make up a similar quantity.

Peel them, and, like potatoes, throw them into cold water in order to prevent them turning colour.

Boil them in as little water as possible, as they contain a good deal of water themselves, till they are tender and become a pulp, taking care that they do not burn, and therefore it is best to rub the saucepan at the bottom with a piece of butter.

Now rub them through a wire sieve and add them to a pint of milk in which a couple of bay-leaves have been boiled.