Add half a grated nutmeg, a brimming teaspoonful of powdered white sugar, and a little pepper and salt.

Stir them over the fire with a wooden spoon, and take care they don't burn or turn colour.

Next add sufficient milk to moisten them, and let them simmer gently till they are tender; then rub the whole through a wire sieve, add a little piece of butter, and serve with fried or toasted bread.
FRUIT SOUP .-- Fruit soup can be made from rhubarb, vegetable marrow, cucumber, gourd, or pumpkin.

They may be all mixed with a little cream, milk, or butter, and form a nice dish that is both healthful and delicate.
GREEN PEA SOUP .-- (_See_ PEA.) GREEN PEA SOUP, DRIED .-- (_See_ PEA.) HARE SOUP (IMITATION) .-- Take one large carrot, a small head of celery, one good-sized onion, and half a small turnip, and boil these in a quart of water till they are tender.

Rub the whole through a wire sieve, and thicken the soup with some brown roux till it is as thick as good cream.
Next add a brimming saltspoonful of aromatic flavouring herbs.