A GOOD BELGIAN SOUP

is called _crême de sauté_. Itself one of the most wholesome of vegetables, watercress combines admirably
with potatoes in making soup. Wash, dry, and chop finely four ounces of the leaves picked from the stalks, fry
slowly for five minutes with or without a thinly−sliced onion, add one pound of potatoes cut in small dice, and
fry, still very slowly, without browning; pour in one quart of water or thin stock, simmer gently,
closely−covered, for from thirty−five to fifty minutes, rub through a hair sieve, and having returned the puree
to the saucepan with a half−teaspoonful of castor sugar, and salt and cayenne to taste, thicken with one
table−spoonful of flour stirred smoothly into one breakfast−cupful of cold milk; boil up sharply, and serve
sprinkled with watercress.