CREAM OF LENTIL SOUP
Soak one cup of lentils over night. Drain and boil slowly for one hour in water containing one-half teaspoon of baking soda, drain and boil again very gently in fresh water; when the lentils are tender drain off most of the liquid and return to the fire. Add two tablespoons of butter, or butter substitute, two teaspoons of salt, and one-half teaspoon of sugar. Bring three cups of milk to a boil in the double-boiler. Just before serving mash the lentils through a strainer directly into the milk. Serve in cups and pass croutons with the soup.
ONION SOUP
Slice two or three large onions; fry them in a tablespoon of butter until they are soft and red, then add three tablespoons of flour and stir until it is a little cooked. To this add slowly a pint of boiling water, stirring all the time, so it will be smooth.
Boil and mash three good-sized potatoes. Add to them slowly a quart of scalded milk, stirring well so it will be smooth. Add the potato and milk mixture to the onion mixture. Season with salt and pepper. Let it get very hot, and pass it through a strainer into the tureen. Sprinkle over the top a little parsley chopped very fine, and a few croutons.
CREAM WINE SOUP
Put one cup of white wine and one-half cup of cold water on to boil, add a few pieces of stick cinnamon and seven lumps of cut loaf sugar; while boiling scald a cup of sweet cream in double boiler. Have ready the well-beaten yolks of two eggs, pour over this the hot cream, stirring all the time, then pour in the boiling wine, being careful to stir well or it will curdle. Very nice for invalids. Can be eaten hot or cold.
VEGETABLE SOUP (MILCHIG)
Brown one-half cup of chopped onion in one tablespoon of butter, add one and a half quarts of boiling water, two cups of shredded cabbage one-half cup of chopped carrot, one leek, one tablespoon of chopped peppers, one tablespoon of chopped celery. Boil rapidly for ten minutes, then gently for one hour. Add one medium-sized potato diced and a tomato, one and a half teaspoons of salt and one-quarter teaspoon of pepper, a pinch of paprika and thyme. Cook one hour longer. Have the cover partially off the kettle during the entire time. Ten minutes before serving thicken with two tablespoons of flour mixed with one-fourth cup of cold milk.
BRAUNE MEHLSUPPE (BROWN FLOUR SOUP), No. 1
Heat a spoon of butter in a spider, add a spoon of flour, stir briskly, but do not let it get black; pour boiling water over it, add salt and caraway seeds.
BROWN FLOUR SOUP, No. 2
Heat two tablespoons of fresh butter in a spider, add four tablespoons of flour to it and brown to light golden brown, then add one quart water, stirring constantly. Season with salt and pepper and a little nutmeg. Add one pint of milk, let boil up once or twice and serve at once.
BEER SOUP
To one pint of beer add one cup of water, let come to a boil, season with salt and cinnamon if desired. Beat two egg yolks well with a little sugar and flour mixed, add one cup of milk, stir until smooth, stir all together in the hot beer mixture, let come almost to the boiling point, fold in the beaten whites of the two eggs and serve at once with croutons. If desired for a meat meal equal parts of water and beer may be used instead of milk.
SOUR MILK SOUP
Let the milk stand until it jellies, but does not separate. Put it into a saucepan and let simmer one minute. Then thicken with two generous tablespoons of flour; blend to a smooth paste with butter. Strain through a fine sieve and serve in cups or soup plates and sprinkle the top with maple sugar.
POTATO SOUP
Boil and mash three or four potatoes, one tablespoon of butter, one-half tablespoon of flour, and one teaspoon of chopped onion, letting the onion cook in the butter a few minutes before adding the flour. When this is cooked add to it a pint of milk, making a thin, white sauce. Add this to the mashed potato and pass the whole through a strainer. Return it to the fire for a few minutes to heat and blend it. Season it with salt and pepper. Sprinkle on the soup chopped parsley and a few croutons.
*For Fleischig Soup.*—This soup may be made with fat instead of butter, and the water in which the potatoes have been boiled may be used instead of the milk; any left-over meat gravy will give the soup a rich flavor.
GREEN PEA PURÉE
Cook one quart of green peas until very tender. Then mash through colander. To this amount heat one quart of milk in double boiler. Add butter, salt and pepper to taste, and last the mashed green peas.
Put a small piece of butter in saucepan and then six or eight leeks cut in small pieces. Keep turning for about five minutes so they will get brown; add water for amount desired; season with salt and pepper and put in piece of stale bread. Strain through the strainer. Put in croutons and serve with grated cheese.
RED WINE SOUP
Put on to boil one cup of good red wine and one-half cup of water, sweeten to taste, add three whole cloves and three small pieces of cinnamon bark, let boil ten minutes, and pour while boiling over the well-beaten yolk of one egg. Eat hot or cold. This quantity serves one person.
SPLIT PEA SOUP (MILCHIG)
Soak peas in lukewarm water over night. Use one quart of peas to one gallon of water. Boil about two hours with the following vegetables: a few potatoes, a large celery root, a little parsley and a little onion, a small carrot cut up in cubes and a small clove of garlic. When boiled down to half the quantity, press all through colander. If soup is too thin, take a tablespoon of flour blended with a little cold water in a saucepan and add to the peas already strained. Serve with croutons.
TOMATO SOUP WITH RICE
Brown slightly one minced onion in one tablespoon of butter, add one can of tomatoes or a quart of medium sized tomatoes cut in small pieces, season with salt, pepper, one tablespoon of sugar and a pinch of paprika. Simmer a half hour, strain and thicken with one tablespoon of flour moistened with cold water, add the strained tomatoes and one cup of boiled rice; let come to a boil and serve.
MILK AND CHEESE SOUP
Thicken three cups of milk with one-half tablespoon of flour and cook thoroughly in a double boiler, stirring very often. When ready to serve add one cup of grated cheese and season with salt and paprika.
BLACK BEAN SOUP
Soak one pint of beans over night, drain, add cold water and rinse thoroughly. Fry two tablespoons of chopped onion in two tablespoons of butter, put in with the beans, add two stalks of celery or a piece of celery root and two quarts of water. Cook slowly until the beans are soft, three or four hours, add more boiling water as it boils away; rub through a strainer, add one-eighth teaspoon of pepper, one-fourth teaspoon of mustard, a few grains of cayenne. Heat one tablespoon of butter in saucepan with two tablespoons of flour, then two-thirds cup and then the rest of the soup gradually; cut a lemon (removing seeds) and two hard-boiled eggs in slices and serve in the soup.
BARLEY AND VEGETABLE SOUP
Take a half cup of coarse barley and two quarts of water. Let boil for one hour and skim. Then add two onions, a bunch of carrots, parsley, two turnips, one green pepper and six tomatoes (all chopped fine). Add a few green