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

Keep turning the pieces of vegetable marrow over in the butter, taking care that they do not at all turn colour.
After frying these pieces gently for five or ten minutes, add some boiling milk, and let the whole simmer gently till it can be rubbed through a wire sieve.

Care must be taken not to get this soup too thin, as the vegetable marrow itself contains a large quantity of water.

Season with pepper and salt, and serve fried or toasted bread with the soup.
VEGETABLE SOUP .-- (_See_ JARDINIERE SOUP.) VERMICELLI SOUP .-- Take a quarter of a pound of vermicelli and break it up into small pieces, throw it into boiling water, and let it boil for five minutes to get rid of the dirt and floury taste, then throw it immediately into about a quart of clear soup.

The vermicelli must be taken from the boiling water and thrown into the boiling soup at once.