Add a wineglassful of sherry or Madeira, or, if the use of wine be objected to, the juice of a hard lemon.
Flavour the soup with a little cayenne pepper, and serve some egg forcemeat balls in it, about the size of small marbles.
MULLIGATAWNY SOUP .-- Take four large onions, cut them up and fry them brown, with a little butter, in a frying-pan, with a carrot cut up into small pieces; add to this a quart of stock or water, and boil till the vegetables and onions are tender; then rub the whole through a wire sieve and add a brimming teaspoonful of Captain White's Curry Paste and a dessertspoonful of curry powder, previously mixed smooth in a little cold water; thicken the soup with a little brown roux.

Some persons would consider this soup too hot; if so, less curry powder can be used or more water added.

If you have no curry paste, cut up a sour apple and add it to the vegetables in the frying-pan.

If you have no sour apples, a few green gooseberries are a very good substitute.

Boiled rice should be served on a separate dish with this soup, and should not be boiled in the soup at starting.
ONION SOUP .-- Cut up half a dozen onions and throw them for a few minutes into boiling water.