Clear Tomato Soup

1 quart brown soup stock

1 can tomatoes

1/2 teaspoon peppercorns

1 small bay-leaf

3 cloves

3 sprigs thyme

4 tablespoons butter

2 sprigs parsley

1/4 cup each, onion, carrot, celery, raw ham, cut in dice Salt Pepper

Cook onion, carrot, celery, and ham in butter five minutes. Add tomatoes, peppercorns, bay-leaf, cloves, thyme and parsley, cover and cook slowly one hour. Strain carefully, add hot stock, and season with salt and pepper.

This recipe may be used for jellied soup or for salad.

Jellied Soup

1 quart clear brown, or white stock, or tomato or chicken soup

2 tablespoons gelatin 1/2 cup cold water

Soften the gelatin in the cold water, add to the boiling hot soup, chill and serve in cups. The trays of the mechanical refrigerator are excellent for chilling soups.

Substantial Vegetable And Stock Soups

Soups in this group are suitable for serving as the first course of an otherwise light dinner or as the main course of an informal luncheon.

Bean Soup

3 slices bacon

2 cups baked or boiled beans

4 cups cold water

1 tablespoon flour 1 tablespoon butter Salt, pepper, paprika

Cook bacon. Add to beans. Add cold water and cook until beans are soft, then rub through a strainer. Place on the fire and add a little more water, if needed, as the soup must not be too thick. Bind with the flour and butter. Cook two or three minutes. Season with salt, a dash of pepper, and paprika.

Black Bean Soup

1 cup black beans 1 1/2 quarts water 1 onion

1 tablespoon fat for sauteing

2 stalks celery 1 lemon

2 tablespoons butter 2 tablespoons flour 2 hard-cooked eggs 1/2 teaspoon mustard Pepper, salt, paprika

Soak the beans over night. Next morning, drain them and cover with the cold water. Add sliced onion, which has been browned in the fat, also stalks of celery broken into inch pieces. Simmer until beans are soft, adding more water from time to time. Press through a sieve, again bring to the boiling-point, and then add seasoning of mustard, pepper, salt, and paprika to taste. Bind with roux of butter and flour to prevent the soup from separating. Cut the eggs and lemon in thin slices, and add these to the strained soup just before serving.

Borscht

(A Famous Russian Soup)

1 bunch beets

1 cup tomatoes, fresh or canned 4 cups water 1 small onion

1/2 pound breast of beef 1 tablespoon lemon-juice 1/4 cup sugar 1/4 teaspoon salt 4 eggs

Pare the beets and cut them into long strips. Strain the tomatoes, over the beets, not letting any seeds through. Add water. Put in the onion and meat, cut into small pieces, and simmer for thirty minutes. Add lemon-juice, sugar, and salt. Boil one-half hour more. Beat the eggs with a pinch of salt. Add the hot borscht to this, a little at a time, stirring well to prevent the separating of the eggs. This will behave more or less as in any soft custard mixture. Serve at once, while very hot.