Russian Borsht

6 beets

6 cups cold water

3 big onions

2 green apples

2 pounds flank steak

Citric salt (size of a pea)

Grind the raw, scraped beets in a meat grinder. Cook with the flank steak, onions and a little salt until meat and beets are tender. Cook the apples and add when beets are nearly tender. Add the citric acid and boil twenty minutes. Serve hot or boil down and serve as Cold Borsht.

Chicken Gumbo

Use chicken soup. Add chopped chicken from the soup to the clear liquid. Boil with one-half cup rice, cut okra, chopped onion and three stalks of cut celery.

Boil slowly for one hour, season with salt, pepper and celery salt and serve.

Barley Soup

1/2 cup barley

1  quart water

2 quarts strong soup stock Pepper

1 teaspoon salt

1/2 cup diced carrots

1/2 cup chopped celery

Salt the water and bring to boiling point. Drop in the barley and allow to boil with the carrots and celery for about two hours or until the water has evaporated. Add the soup stock to the barley and vegetables and bring to a boil. Serve hot with crackers or croutons.

Mulligatawny Soup

3 pounds chicken

4 quarts water

1/4 cup butter

2 teaspoons flour

4 tablespoons diced celery

4 tablespoons chopped green pepper

4 tablespoons diced carrot

4 tablespoons chopped onion

1/2 teaspoon celery salt

1/2 teaspoon table salt Pepper

Brown the chicken and the vegetables except the seasoning, in butter. Add the flour and a little curry powder if available. Add the water (cold) and allow to simmer until the chicken is soft and falls away from the bones.

Strain the liquid and press the softened vegetables through a sieve. Cut the chicken meat into small pieces. Add the chopped chicken to the soup when it is strained and serve hot.

Vegetable Soup (Without Soupmeat)

4 tablespoons butter

2 quarts water

1/2 cup diced carrots

1/2 cup sliced onion

1/2 cup peas

1/2 cup green beans

1/2 cup sliced cabbage (white)

1 cup diced potato

1 cup tomatoes

1/4 cup corn (from the cob or drained canned corn)

1/2 cup diced celery or celery root

1 teaspoon salt

1 teaspoon sugar Pepper

Use any vegetables that are available, preferably fresh vege-tables. Proportion should be half vegetables and half water.

Wash vegetables, scrape carrots and potatoes and cut all fine. Melt butter in a spider and add all the vegetables except the corn, potatoes and tomatoes. Stir continually and stew for about fifteen minutes.

Add the water, boiling hot, then the potatoes, tomatoes and corn. Boil one hour or over or. until all the vegetables are tender. Season with salt, pepper and celery salt to taste. Serve hot.

Potato Soup

3 potatoes 1 quart water 1/2 teaspoon salt Pepper Chopped celery

Parsley

1  tablespoon flour

2 tablespoons butter

1 tablespoon chopped onion

Simmer the onion and celery in the butter and add the flour. Add the potato and let simmer with one cup of water for one hour. Add more water and cook until potatoes are soft. Serve hot with a dot of butter in each plate and season well.