Mash ten large boiled potatoes, beat them to a soft mass with a half pint of cream, and season to taste with salt, pepper and a teaspoonful of onion juice. Heat a pint of milk to scalding, stir it into a quart of heated veal stock and thicken with a white roux. Now beat in the mashed potato, boil up once, stirring constantly, add a handful of chopped parsley, and serve.
Boil and mash six good-sized potatoes. Heat a pint of milk to the boiling point and stir into it a tablespoonful of butter, rubbed into the same quantity of flour. When the milk is smooth and thick beat into it slowly the mashed potatoes and stir to a creamlike soup. Season to taste with pepper, salt and onion juice, and just before removing from the fire add a teaspoonful of finely minced parsley.
Grate the corn from a dozen ears and put over the fire in a quart of water. Simmer for three-quarters of an hour. Now add salt and pepper to taste and a teaspoonful of granulated sugar. Rub to a paste two tablespoonfuls of butter and two of flour and thicken the corn soup with this. Have ready heated a quart of milk, pour this gradually upon a beaten egg, turn into a heated tureen and stir in the corn puree.
Cut the stalks of a bunch of asparagus into half-inch lengths, and boil slowly for an hour in three cups of salted water. When the stalks are tender, drain through a colander, pressing and rubbing the asparagus that all the juice may exude. Return the liquid to the fire and keep it hot while you cook together in a saucepan a tablespoonful of butter and one of flour, and pour upon them a quart of milk. Stir until smooth, and add the asparagus liquor slowly with a cupful of asparagus tips, already boiled tender. Have ready beaten the yolks of two eggs, pour the hot soup gradually upon these, stirring all the time; return to the fire for just a half minute, season to taste and serve.
Open a can of peas, turn off the liquor and pour over them enough cold water to cover them. At the end of half an hour drain the peas, put them into a saucepan with a pint of water and boil until they are reduced to a pulp. Rub through a colander and add a teaspoonful of granulated sugar. Thicken a pint of rich milk with a teaspoonful of flour rubbed into one of butter, and stir the pea puree into this. Cook for a minute, season to taste, and turn into a heated tureen. Have ready a handful of dice of fried bread to throw upon the surface of the soup just before it is sent to the table.
Soak two tablespoonfuls of tapioca in a gill of cold water for six or eight hours. Heat a pint of well-seasoned mutton stock to boiling and stir the tapioca into this. Boil until the tapioca is clear, then slowly add a pint of scalding milk, in which a pinch of soda 21 has been dissolved. Season to taste, and pour the soup very gradually upon the beaten yolks of three eggs. Turn into a heated tureen and serve.
Boil an onion for fifteen minutes in a pint of veal stock, then strain it out and return the stock to the fire. Heat a pint of milk to scalding, thicken with two tablespoonfuls of flour rubbed into one of butter, season with white pepper and celery salt, and add to the veal stock. Stir in slowly the beaten yolks of two eggs, then four tablespoonfuls of grated Parmesan cheese and serve.
Soak half a cupful of sago for three hours in enough tepid water to cover it. Pour a cupful of boiling water upon it, and simmer in an inner boiler until very soft. Now add three cupfuls of hot milk, into which two tablespoonfuls of butter rolled in flour have been stirred. Beat up well, put in celery salt, pepper and a little onion juice; stir up and beat from the bottom for two minutes;pour gradually upon two beaten eggs; set in boiling water for two minutes, and pour out.