Lentil Soup

2 cups (1 pt.) lentils 1 carrot

3 potatoes

1 small turnip

2 onions

2 stalks celery

4 tablespoons (2 ozs.) butter substitute

1 teaspoon salt

1/2 teaspoon pepper

10 cups (2 1/2 qts.) water

Wash lentils in several waters. Wash and prepare vegetables, and cut them into small pieces. Melt butter substitute in a soup pot and when hot, put in onions and fry them a nice brown. Add lentils and remainder of vegetables, pour in water, and simmer two and one half hours, stirring from time to time. When lentils are quite soft, rub soup through a colander, adding a little boiling water if necessary. Wash out soup pot, pour soup back into it, then season to taste and heat well before serving.

Mutton Broth

2 pounds neck of mutton 8 cups (2 qts.) water

1 tablespoon barley

2 leeks

1 carrot

1 turnip

1 tablespoon chopped parsley

1 teaspoon salt

1/2 teaspoon pepper

Wipe meat, cut it in small pieces and remove all superfluous fat. Prepare vegetables and cut them into small pieces. Put bones, meat, and water into a saucepan, put on lid, and bring slowly to the boil, skim well, add washed barley, vegetables and simmer three hours. Remove bones, add parsley, and seasonings. Serve hot.

If preferred, the meat may be kept whole, and served as a separate course, with parsley sauce poured over it.

Onion Soup

4 Spanish onions, chopped 2 red peppers, chopped 4 tablespoons (2 ozs.) butter or drippings

1 teaspoon sugar

8 cups (2 qts.) stock or water

1 teaspoon salt

\ teaspoon pepper

Thin toast slices

Fry onions and pepper in butter or drippings three minutes, add sugar, and when onions are slightly browned pour in stock or water, and add seasonings. Cook slowly until the pieces of onion are very tender and pour into a tureen over toast. Serve hot.

Oyster Soup

2 cups (1 pt.) oysters 2 cups (1 pt.) milk 1 onion, chopped 1 green pepper, chopped

1/2 teaspoon salt

1/4 teaspoon paprika

1 tablespoon (1/2 oz.) butter

1/2 cup (1 gill) hot water


Cook oysters in their liquor and water until edges crinkle, then add butter and remove from fire. Boil milk, add onion, green pepper and seasonings, and when onion and pepper are soft pour over oysters. Serve hot with crackers.

Parsnip Soup

1 1/2 pounds parsnips

4 cups (1 qt.) stock or water

1/2 cup (| lb.) drippings

1 tablespoon flour

1/2 cup (1 gill) milk

1 teaspoon salt

1/2 teaspoon pepper

1 teaspoon chopped parsley

Cut parsnips into thin slices, and cook in drippings fifteen minutes, put cover on pan. Add stock and seasonings, bring to the boil, then simmer one and one half hours. Rub through a sieve, reheat, add flour mixed with milk, and parsley; cook five minutes, and serve with tiny squares of fried bread.