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1825 



dice and fried in butter or "browned in 

 the oven. 



Have the sorrel, spinach and lettuce 

 fresh, tender and free from tough mid- 

 ribs. Wash and shred. Cut the washed 

 leek into thin slices. Put in the stew- 

 pan with the butter and cook 15 min- 

 utes, being careful not to brown. Now 

 add the potatoes, salt and boiling water. 

 Place the stewpan where the contents 

 will boil quickly, and when the soup be- 

 gins to boil draw the stewpan back where 

 the contents will boil gently for one hour. 

 At the end of this time crush the pota- 

 toes with a fork, add the chevril and 

 simmer five minutes longer. Turn into 

 the soup tureen, add the crisped bread 

 and serve. 



If preferred the soup may be rubbed 

 through a puree sieve, returned to the 

 fire and when boiling hot be poured on 

 the yolks of two eggs which have been 

 beaten with two tablespoonfuls of milk. 



This soup may be varied indefinitely. 

 Any number of green vegetables can be 

 employed in making it, care being taken 

 to use only a small quantity of those of 

 pronounced flavor. ^ 



Sorrel Soup 



Three pints boiling water, three table- 

 spoonfuls butter, one-third cup shredded 

 sorrel, three tablespoonfuls milk, one tea- 

 spoonful salt, yolk two eggs, one-half 

 cupful bread cut in dice and dried in 

 the oven or fried in butter. 



Tear the tender green parts from the 

 midribs of the cultivated sorrel; wash in 

 cold water and shred very fine. Put half 

 the butter in a stewpan and add the 

 shredded sorrel. Place on the fire and 

 cook five minutes, stirring frequently. 

 Now add the boiling water and salt and 

 boil 10 minutes. Beat the yolks of the 

 eggs well, then add the milk and pour 

 into the soup tureen and add the remain- 

 ing half of the butter cut into bits. Grad- 

 ually pour the boiling-hot soup in the 

 soup tureen, stirring all the while to 

 combine the hot mixture with the egg 

 yolk. Add the bread dice and serve. 



Leek Soup 



Three quarts boiling water, two cupfuls 

 leeks (cut fine), four cupfuls potatoes 



(cut in dice), two tablespoonfuls butter 

 or drippings, three teaspoonfuls salt, one- 

 half teaspoonful pepper, four slices stale 

 bread cut in small pieces, four table 

 spoonfuls minced onion. 



Wash the leeks and cut oE the roots. 

 Cut the white part in thin slices. Pare 

 the potatoes and cut in dice. Put them 

 in a bowl of cold water. Put the butter, 

 leeks and onion in the soup pot and on 

 the fire. Cook 20 minutes slowly, stir- 

 ring frequently, then add the hot water, 

 potatoes and seasoning and cook at least 

 half an hour longer. Serve very hot. If 

 it IS convenient and liked, cook with the 

 leeks and butter the white stalks of four 

 or five cibols, or one shallot may be cut 

 fine and cooked with the leeks. 



This is a delicious and wholesome soup 

 and is even better reheated the second 

 day than the first. 



Cream of Leek Soup 



Make this soup as directed for leek 

 soup, using only three pints of water- 

 When it is cooked, rub through a sieve, 

 return to the soup pot and add one quart 

 of hot milk. Beat with whisk until 

 smooth. Half a cupful of the milk can 

 be reserved cold and added to two well- 

 beaten yolks of eggs. Stir this into the 

 soup just as it is taken from the fire. 



The yolks of the eggs make the soup 

 very much richer. 



Potato Soup 



Eight medium-sized potatoes, one-half 

 pint chopped celery, four tablespoonfuls 

 minced onion, one tablespoonful butter, 

 one tablespoonful flour, one and a half 

 teaspoonfuls salt, one-half teaspoonful 

 pepper, one teaspoonful minced chervil or 

 parsley, one quart milk. 



Pare the potatoes and put in a stew- 

 pan with the celery and onion. Cover 

 with boiling water and put over a hot 

 fire. Cook 30 minutes, counting from the 

 time the pan is put over the fire. Re- 

 serve half a cupful of the milk cold and 

 put the balance to heat in the double 

 boiler. Mix the flour with the cold milk 

 and stir into the boiling milk. When the 

 potatoes, etc., have been cooking 30 min- 

 utes pour oft the water, saving it to use 



3—32 



