55. Rahm Suppe - Austrian

Scald together a pint each of veal broth and milk and thicken with roux (137). Add a teaspoon of onion juice, blade of mace, and salt. Simmer half an hour, then stir in a pint of sour cream and pinch of paprika. Heat through and serve with croutons.

56. Rassolinick - A Russian National Soup

Slice two potatoes, two salted cucumbers, well washed, and half a beef kidney in thin, uniform or fancy slices; parboil separately and drain. Bring two quarts of soup stock to a boil; add a tablespoon of tomato catsup, salt, paprika, two tablespoons of pearl barley boiled soft, the cucumbers, potatoes and kidney. Simmer until all are well blended, then thicken with roux (No. 137), and serve in hot soup plates with a tablespoon of thick sour cream added to each plate at the last minute.

57. Sopa Con Albondigas - Mexican

Chop a pound and a half of lean beef very fine. Mix it with three green onions, tops and all, several sprigs of fresh mint, several of green sage and of parsley - all chopped very fine separately on a board; add two whole raw eggs, a tablespoon of lard and season well with pepper and salt. Roll into balls the size of a walnut, dust with flour, drop into two quarts of boiling water and simmer for an hour; then add half a can of tomatoes, boil another hour and stir in two well beaten eggs. Season with pepper and salt and serve.

58. Sopitas - Chilean

Cut in halves four slices of stale bread and fry till crisp in color (No. 119). Place in a hot tureen with several sprigs of mint and a teaspoon of vinegar. Beat an egg, add a little salt and cayenne and pour over the toast. Cover all with a quart of boiling beef or mutton broth and serve with a spoonful of grated cheese in each plate.

59. Sorrel Soup - French

Clean, wash and drain a pint of fresh sorrel, then chop very fine and cook for five minutes in two tablespoons of butter. Stir in two tablespoons of flour, salt and pepper, and add slowly a pint of hot water. Simmer a little while, then strain into a double boiler over an egg beaten into a cup of cream and one of milk. As soon as it is quite hot serve.

60. Suppe Mit Lebereis - Viennese

Scald two slices of calf's liver, chop fine and rub through a sieve. Soak a slice of bread in milk and squeeze dry. Rub to a paste with three tablespoons of butter, add the liver and season highly with salt, paprika and teaspoon of onion juice. Add a tablespoon each of dried crumbs and flour. Have a quart of bouillon at the boiling point, place the lebereis in a colander over it and rub it through into the soup. Simmer for five minutes, then add a tablespoon of chopped chives. The same paste can be rolled into tiny balls and poached in the bouillon if preferred.

61. Swiss Soup

Cut two large potatoes into cubes and boil in three pints of soup stock for fifteen minutes. Add a cup of cheese cut in smaller cubes, removing from the fire before the cheese melts. Serve with fried slice of bread in each plate.

62. Tavouk Gueunksis - Turkish Soup

Chop fine and rub through a sieve the breast of a boiled chicken. Mix it with a cup of pine nuts chopped very fine and rubbed in a mortar. Add to a quart of chicken broth or hot milk and simmer for fifteen minutes. Season with salt and paprika.

63. Tchi - A Russian National Soup

Chop fine half of a small cabbage and a large onion and fry in dripping for a few moments; stir in two tablespoons of flour. Cook for three minutes, then add slowly two quarts of beef stock. Simmer for half an hour, add a few forcemeat or sausage balls and a wineglass of white wine. Simmer twenty minutes more and serve.

64. Tsorbassi - Russian

Cut up two pounds of any kind of white fish and place in a kettle with soup-greens, chopped, garlic, a kitchen bouquet and three pints of hot water. Cover and simmer for an hour, then strain through a sieve and squeeze the remainder through a cheese cloth to extract all of the juices. Season highly with salt and cayenne and bring to a boil; then sprinkle in two tablespoons of washed rice and boil for half an hour. Add a cup of shelled shrimps, cut up, and serve when quite hot.

65. Veal Soup - French

Stir half a cup of bread crumbs into three pints of veal broth, simmer for fifteen minutes, then pass through a sieve. Return to the fire, add a cup of parboiled button onions and a chopped hard boiled egg. Season highly with salt and paprika. Thicken with a tablespoon of roux (No. 137) and, just before serving, stir in a cup of cream.

66. Wine Soup - North German

Melt a heaping tablespoon each of butter and flour and cook without browning. Stir in a pint of hot water and when it thickens add a piece of cinnamon, a few cloves and zest of a lemon. Simmer a few minutes, then strain into three cups of white wine. Have ready the yolks of three eggs beaten with a tablespoon of sugar and pinch of salt. Pour some of the hot liquid into this slowly, stirring; then combine all and cook in a double boiler, stirring constantly, until it is very creamy. Remove from fire at once and serve with a spoonful of whipped cream in each plate.