Solferino Soup

Put into a saucepan with some clear stock an equal quantity each of new potatoes, string and haricot beans, young carrots and green peas; add a little chopped celery, parsley and chives. Let the soup simmer by the side of the fire till the vegetables are cooked, then put in a little tomato puree and season to taste with pepper and salt. Put some croutons of fried or toasted bread in a soup tureen, pour the soup over them and serve.

Sorrel Soup

Wash well one-fourth pound of fresh sorrel and cut it into small pieces. Put two ounces of butter into a saucepan and make it hot; then put in the sorrel and toss it over the fire for a few minutes. Pour one pint of bechamel sauce over the sorrel, and stew it gently for fifteen or twenty minutes, seasoning to taste with salt and pepper and any kind of herbs desired. Cut some slices of bread, toast or fry them in butter till lightly browned, and cut them into small squares; then put them in a soup tureen, pour the soup over them and serve.

Soubise Soup

Put into a saucepan two thinly sliced onions, four thin slices of bread, one-half pint of milk and two pints of water. When boiling, mix with the above ingredients two ounces of butter, and salt and pepper to taste. Stew them slowly by the side of the fire until the onions will mash to a pulp. Pass the soup through a fine hair sieve, return it to the saucepan, add the beaten yolks of two eggs, and stir it by the side of the fire until thick. Pour the soup into a tureen, and serve with sippets of toast.

Spanish Soup, Parisian Style

Chop up four large onions and fry them in a little butter. Add a small quantity of sugar, and when the onions are of a light golden color put them into a saucepan with two quarts of warmed broth, a little parsley, and a bay leaf, and boil for eight minutes. Place some thin slices of toast in a tureen, arranging them in layers, sprinkle with pepper, pour the soup over them and serve.

Tapioca Soup With Tomatoes

Put six ounces of tapioca into a saucepan, pour over one-half gallon of rich strained broth, boil for a couple of minutes, and move the pan to the side of the fire and simmer gently. Remove the seeds from four or five large tomatoes, put them in a saucepan with a small onion, a small sprig of parsley and a bay leaf tied up with it, also a few peppercorns and salt to taste. Put the saucepan over the fire, reduce the moisture of the tomatoes, rub the whole through a fine hair sieve into the soup, and serve when the tapioca is thoroughly done and dissolved.