MENU III- CARROT SOUP.

4 good-sized carrots, 1 small head of celery, 1 fair sized onion, a turnip, 3 oz. of Allinson breadcrumbs, 1-1/2 oz. of butter, 1 blade of mace, pepper and salt to taste. Scrape and wash the vegetables, and cut them up small; set them over the fire with 3 pints of water, the butter, bread, and mace. Let all boil together until the vegetables are quite tender, and then rub them through a sieve. Return the mixture to the saucepan, season with pepper and salt, and if too thick add water to the soup, which should be as thick as cream. Boil the soup up, and serve.