34. Cocoanut Cream - Hindustani

Add the grated meat of a large fresh cocoanut to a quart of consomme and simmer for fifteen minutes; strain through a cheese-cloth, squeezing the cocoanut until quite dry. Add the beaten yolks of two eggs and juice of a lemon; stir in a double boiler until it thickens slightly, then serve with a dish of boiled rice.

35. Consomme With Tortolini - Italian

Poach a can of the imported tortolini, or two dozen of domestic make, in salted boiling water for fifteen minutes; drain and simmer until tender in well seasoned consomme or chicken broth. Serve with grated Parmesan.

36. Crab Soup - San Franciscan

Pound a cup of shredded crab meat and all the fat, reserving the meat from the claws, with half a cup of rice boiled until soft; moisten with cream and rub through a sieve into a pint of veal or chicken broth; simmer for fifteen minutes, then add a pint of scalding hot cream and the pieces of crab, a pinch of paprika and serve. A pint of milk scalded with an onion, bay leaf and cloves, then strained, can be used instead of the stock.

37. Currant Soup - Belgian

Add four tablespoons of brown roux (No. 138) to three pints of boiling stock; when thickened slightly add five tablespoons of clean, dry currants, a slice of lemon, a piece of stick cinnamon, scant tablespoon of sugar and two of rice. Simmer for half an hour, flavor with sherry and serve.

38. Fish Soup - Russian

Cut the fillets from two pounds of any kind of fish and lay aside; place the head, skin, bones and trimmings into a kettle with soup greens, kitchen bouquet, green pepper, cloves, etc.; cover with three pints of water, boil for an hour and strain; add a cup of vegetables (cut in thin slices, fried slightly in butter, and a little sugar and simmered in water until tender), add the fillets to the fish stock and cook for fifteen minutes more.

39. Fruit Soup - Norwegian

Rub through a sieve half a pound each of strawberries and raspberries and sweeten; add a quart of water and bring to a boil, then flavor with sherry and chill thoroughly. Serve with a few berries in each plate on a very hot day.

40. Garbure Aux Choux - Bourgeoise

Remove stalk and outside leaves from a small cabbage, cut in quarters and stand in water for fifteen minutes; drain, cover with boiling water and boil for a quarter of an hour; remove to a kettle with the legs and wings of a roast goose, three slices of raw ham and a sliced carrot, onion, pepper and celery; cover with a quart of stock, or water, and simmer until tender, then season. Serve with some of the goose, cabbage, ham, etc., in each plate and a ladle of the broth.

41. Lentil Puree - Bavarian

Simmer a pint of lentils (soaked over-night) in two quarts of stock, with a slice of ham or bacon, soup greens and herbs until soft enough to be rubbed through a sieve; add a spoonful of roux (137), bring to a boil and serve.