Clear Soup With Croutons

1 quart of stock 1/2 pint of croutons

Salt and white pepper to taste To make the croutons, cut stale bread into thin slices, spread it lightly with butter on one side, then cut into dice. (It will take about three slices from a baker's square five cent loaf.) Place them on a tin pie dish, and put them in a moderate oven until a golden brown.

Melt the stock gradually, bring it to boiling point, add salt and pepper. Serve soup in a tureen with croutons on a separate dish. If you put them in the soup when you dish it, they will become heavy and waxy before it reaches the dining room.

If the soup is too light, color it with caramel. (See recipe for making it.)

Clear Vegetable Soup

2 quarts of stock

1 quart of boiling water

1 small carrot

1 turnip

1 sweet potato

1 white potato 1 ear of corn 1 cupful of peas 1 cupful of beans 1 tomato

1 tablespoonful of rice or barley

Put the water into a soup kettle, cut the vegetables into pieces of uniform size, otherwise the smaller ones will dissolve and impair the transparency of the soup. (There are various small tin cutters that can be purchased for this purpose.) Put the carrot and turnip on to boil; after they have boiled one hour, add all the other vegetables and rice and boil until tender. Now add the stock, and salt and pepper to taste. Let it boil up once and serve.

Julienne Soup

2 quarts of stock 2 carrots 1 turnip'

The white part of a head of celery

2 onions or 6 young leeks 1 head of cauliflower 1 head of lettuce 1/2 a gill of green peas 1/2 a gill of asparagus heads

Scrape and cut the carrots into slices, then into dice or with the vegetable cutters. Pare and cut the turnip; slice the onions, cut the celery into pieces about halt-inch long, and the head of cauliflower into flowerets. Put them into a kettle, cover with boiling water, and boil fifteen minutes; then drain them in a colander.

Melt the stock and bring it to a boil; put the vegetables from the colander into it and simpler half an hour. Pat the peas and asparagus heads into boiling water and simmer them for twenty minutes; then drain and add them to the boiling soup, then the lettuce, cut into pieces the size of a half-dollar (the lettuce should cook about ten minutes); add salt and pepper, and serve at once.

Lentil Soup

1 pint of lentils 2 quarts of stock 1 onion Sprig of parsley

Sprig of thyme

1 bay leaf

1 tablespoonful of butter

Salt and pepper to taste

Wash the lentils and soak them over night. In the morning drain off the water, add the stock and simmer gently until the lentils are tender, about one and a half hours. Put the butter into a frying-pan and, when melted, add the onion cut in slices, parsley, thyme and bay leaf. Fry (saute) until brown. Now add these to the lentils and simmer a half hour longer. Now press the whole through a sieve.

Return it to the soup kettle, boil up once, add salt and pepper and serve with toasted bread cut into small squares.