ive the soup a rich flavor.

GREEN PEA PUREE

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.

LEEK SOUP

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