Quick Clear Soup

Put one pound of finely-chopped meat into one pint of cold water, beat it for about a minute with an egg beater, and let it stand for thirty minutes, while you prepare the flavoring. Stir one tablespoonful of beef extract into a quart of boiling water. Add a tablespoonful of grated onion and one bay leaf. Now bring the meat to boiling point. Strain in a colander. Beat the white and shell of one egg with two tablespoonfuls of cold water. Put the soup you have strained from the meat over the fire, and when boiling add to the egg mixture, bring to boiling point and strain through two thicknesses of cheese cloth. Then add this to the beef extract mixture, season with teaspoonful of salt and quarter teaspoonful of pepper, and it is ready to serve.

This may be served with two tablespoonfuls of boiled rice or boiled macaroni, or with fresh rings of cucumbers. To prepare these rings cut a large cucumber into slices crosswise. With a round cutter stamp them out just as much as you can to remove the skin, and then with a smaller cutter stamp out the seeds. Throw these rings into boiling salted water and boil for twenty minutes; strain and put in the soup. Or this soup may be served à la Royal.

Brown Broth

Boil and cut into dice one young carrot, one onion and one potato. Put two ounces of butter in the frying-pan, throw in the vegetables and stir carefully until they are a golden brown. Then skim them out and put them in a saucepan. Cover with one quart of boiling water, add a bay leaf and simmer gently twenty minutes. Press through a puree sieve, return these to the kettle, add a teaspoonful of kitchen bouquet and palatable seasoning of salt and pepper. Serve with cheese balls.