42. Mexican Soup

Chop fine half a pound of meat, a carrot, turnip, onion, pieces of celery, parsley and green pepper; stir into a quart of boiling water; cover and simmer for half an hour, skimming occasionally, then strain; return to the saucepan with half a cup of boiled rice or vermicelli and a scant teaspoon of chile powder dissolved in a half cup of cold water. Heat and serve. Use the minced meat for meat balls or hash.

43. Minestrone - Italian

Take a few slices of bacon or ham with soup greens, a cup of cabbage, string beans, peas, a few tomatoes and a tablespoon of vermicelli; chop all together fine; cover with two quarts of any kind of broth and boil quickly for an hour or more. Serve with grated Parmesan and Italian bread toasted dry.

44. Noodle Soup - German

Make a thin batter of two beaten eggs, half a cup of milk, pinch of salt, half a cup of grated cheese and enough flour to hold it together. It should be as thick as double cream. Heat three pints of clear soup and when boiling strain this batter into it slowly through a small sieve with rather large holes. Boil for ten or fifteen minutes and serve.

45. Norwegian Soup

Boil for half an hour four tablespoons of washed rice in a quart of boiling water with a stick of cinnamon; add a half cup of stoned raisins and cook for fifteen minutes; beat the yolks of two eggs with a heaping tablespoon of sugar until thick; then beat in half a cup of cider; remove soup from the fire and stir a little of it in the egg; then pour in the rest and scald in a double boiler; add a tablespoon of sherry and serve.

46. Olla Podrida - Spanish

Throw into a soup kettle the remains of any meat and bones, poultry, game, a little ham - the more kinds of meat the better; cover with plenty of water, add soup greens, a Spanish pepper, half a clove of garlic, and half a cup of garbanzos, soaked overnight and tied in a cheesecloth bag; simmer until the meat falls to pieces, then skim, strain and return the broth to the kettle; throw in the garbanzos, two tablespoons of rice, half a cup of strained tomato, a few pounded cumin seed, some pieces of parboiled cabbage, a few button onions, scalded, and a scant teaspoon of chile powder dissolved in water. Season well with salt and simmer for another hour; then remove all grease and serve.

47. Onion Soup - French Peasant

Chop four large onions and simmer for half an hour in a covered kettle in half a cup of chicken fat, or butter, shaking occasionally to keep from browning; stir in a kitchen spoon of flour and, when well mixed, three cups of hot water and three cups of milk; simmer for twenty minutes and add salt and pepper; add half a cup of grated Parmesan to the beaten yolks of two eggs. Have several slices of toasted French bread in a very hot tureen; cover with the egg mixture, then with the boiling soup; put the lid on and let it stand for a few minutes before serving.