Now add the milk boiling hot and stir briskly to prevent lumping. Add the nuttolene. Beat the egg with enough flour to make a stiff batter, but thin enough to pour; pour this into the boiling stock, stirring at the same time. This will appear as small dumplings in the soup. Let simmer twenty or thirty minutes; salt, and serve.

MOCK CHICKEN BROTH

• Small white beans, 2 cups.
• Small onion, 1.
• Salt.
• Hot water, 8 cups.
• Celery salt.
• Butter.

Wash, then stew the beans in hot water with the onion for three hours, stewing down to six cups; strain, and add a pinch of celery salt and a small piece of butter. Salt to taste. This broth may be served to the sick instead of beef tea.

PLAIN VEGETABLE SOUP (1)

For soup stock.

• Water, 6 cups.
• Strained tomatoes, 2 cups.

Shave in fine shreds, add to soup stock, and cook moderately for two hours.

• Carrot, 1.
• Potato, 1.
• Leek, 1.
• Turnip, 1.
• Onions, 2.
• Celery stalk, 1.

Add a little sage and thyme. When done, run through puree sieve or colander, and add a little chopped parsley and salt to taste.

PLAIN VEGETABLE SOUP (2)

• Butter, 2 tablespoonfuls.
• Flour, 1 tablespoonful.
• Chopped onion, 1.
• Chopped carrots, ½ cup.
• Chopped potatoes, ½ cup.
• Chopped turnips, ½ cup.
• Chopped celery, ½ cup.

Place in heated saucepan, stir often to prevent burning, add a little more butter if necessary; brown till vegetables are quite soft, then add

• Strained tomatoes, 2 cups.
• Hot water to proper consistency.

Season with parsley and salt to taste. Simmer till done.

WHITE SOUBISE SOUP

• Bread, 4 or 5 slices.
• Onions, 4.
• Salt, 1 teaspoonful.
• Butter, 1 teaspoonful.
• Rich milk, 2 cups.
• Potatoes, 2.
• Flour, 1 teaspoonful.
• Water, 4 cups.

Soak the bread in the milk, boil onions and potatoes in water until well done, and mix with the bread and milk; add salt and flour rubbed in the butter; strain all through a fine sieve; bring again to the boiling point, but do not allow it to boil; serve. If too thick, add a little boiling water.

JULIENNE SOUP

• Fresh peas, 1⁄3 cup.
• Chopped potatoes, ¾ cup.
• Tomato, ¼ cup.
• Soup stock, 1 quart.
• Carrots cut in dice, ½ cup.
• Chopped turnips, 1⁄3 cup.
• Minced onion, 1.
• Chopped parsley.

Cook the turnips and carrots together in just enough water to prevent scorching, the potatoes and onions in the same manner, the peas by themselves. When all are done, mix together and add the soup stock, salt, and parsley; reheat, and serve. The water the vegetables are cooked in should be used in the soup.

TOMATO SOUP

• Soup stock, 3 cups.
• Nut butter, 1 tablespoonful.
• Strained tomatoes, 2 cups.
• Salt.

Add tomatoes to soup stock, also the nut butter mixed smooth and thin in a little of the tomato; heat to boiling, salt, and serve.

BEAN AND TOMATO SOUP

• Boiled beans, 1 cup.
• Butter, 1 tablespoonful.
• Cooked rice, ¼ cup.
• Salt.
• Stewed tomatoes, 1 cup.
• Flour, 1 tablespoonful.
• Boiling water to required consistency.

Rub beans and tomatoes through a sieve; add salt and butter rubbed in flour; then add cooked rice and enough boiling water to make the proper consistency; reheat, and serve.

TOMATO-VERMICELLI SOUP

• Strained tomatoes, 3 cups.
• Vermicelli, ½ cup.
• Water, 2 cups.

Cook the vermicelli in the tomato till done and add water; if too thin, bind with a little thickening of butter and flour. A rounded tablespoonful of each will be enough for each quart of soup.

TOMATO AND OKRA SOUP

• Onion, large, 1.
• Butter.
• Stewed tomatoes, 2 cups.
• Soup stock or water, 4 cups.
• Thinly sliced okra pods, 2 cups.
• Flour, 1 teaspoonful.
• Nut butter, 1 teaspoonful.
• Chopped parsley.
• Salt.

Brown onion in a saucepan with a little butter; add flour, nut butter, tomatoes, parsley, and okra. Add the soup stock or water and cook slowly for three hours. Season with salt, and serve.

WHITE SWISS SOUP

• Rice, ½ cup.
• Onion, small, 1.
• Rich milk, 1½ cups.
• Flour, ½ teaspoonful.
• Water, 2 cups.
• Potato, 1.
• Egg yolk, 1.
• Salt.

Boil the rice in the water, and add the onion and potato. When the vegetables are well done add the rich milk and bring to a boil. Beat well the yolk of the egg with the flour and stir in the boiling soup. Let it boil, season with salt, rub through a sieve; reheat, and serve.

CORN AND TOMATO SOUP

• Kornlet, ground fine, 1½ cups.
• Strained tomatoes, 2 cups.
• Water, 1 cup.

Mix thoroughly, season with salt, heat to a boiling point, and serve.

CEREAL CONSOMME

• Cooking oil, ¼ cup.
• Chopped onion, 1.
• Flour, 1 tablespoonful.
• Crushed protose, ½ pound.
• Caramel-cereal, 1 cup.
• Salt.
• Barley, ¼ cup.
• Carrot, small, 1, finely chopped.
• Boiling water, 6 cups.
• Bay leaf.

Place in the soup kettle the cooking oil and barley; brown barley till quite brown; add onion, carrot, flour, and brown the vegetables till quite tender; add the protose and boiling water; let simmer very gently for six hours, adding boiling water from time to time. Keep the original amount. Stir often to prevent burning. Half an hour before the soup is done add the caramel-cereal, bay leaf, and salt; press through a fine colander, and simmer to six cups.

SWISS LENTIL SOUP

• Lentils, 1 cup.
• Small onion, 1.
• Browned flour, 2 rounded tablespoonfuls.
• Salt.

Put lentils to cook in a large quantity of boiling water; boil rapidly a short time, then simmer without stirring. When they begin to get tender and are yet quite moist, slice an onion and press into the lentils until covered; keep the vessel over a slow, even fire, until the lentils are well dried out. The drying-out may be finished in the oven if the lentils are covered so that they will not harden on top. When well dried add a little boiling water and rub through a fine colander, removing the hulls. Into this pulp stir the browned flour. Beat till smooth, then add gradually enough boiling water to make of consistency of soup; salt, boil, and set where it will keep hot twenty minutes to an hour, to blend ingredients.

SPRING VEGETABLE SOUP

• Green peas, 1 cup.
• Onion, 1.
• Egg yolk, 1.
• Soup stock, 3 cups.
• Salt.
• Shredded lettuce, 1 head.
• Parsley, 1 small bunch.
• Water, 1 cup.
• Butter, size of egg.

Put in the stew-pan the lettuce, onion, parsley, and butter, with the water; let simmer till tender; season with salt; when done strain off the vegetables and put two-thirds of the liquid in