Rice-And-Pea Soup

Wash thoroughly one teacupful of rice, put it into a saucepan with one pint of white stock, and allow it to boil gently until it is very tender. Put one-half pint of young green peas into another saucepan with one pint of white stock and stew them until tender. When both the above vegetables are cooked, stir them together and add as much more stock as will make the required quantity of soup; when boiling move the pan to the side of the fire, and stir in quickly the yolk of an egg that has been beaten up with one pint of cream. Season to the taste with salt and pepper, pour the soup into a soup tureen, and serve it with a plateful of sippets of toast or croutons of bread fried in butter to a delicate brown.

Rice-And-Tomato Soup

Put one-half pound of well washed rice into a saucepan with two quarts of vegetable stock, and boil the whole until tender. When the rice is cooked, move the saucepan to the side of the fire, and mix in the contents of a can of tomatoes and one ounce of butter. Pour the soup into a tureen, and serve it with sippets of toast or croutons of bread that have been fried in butter.

Russian Julienne Soup

Cut into strips one celery root, one carrot, one turnip, one leek, two onions and a small cabbage, and have ready; also cut up a quantity of mushrooms equal in bulk to all the other vegetables. Put the leek and onions into a saucepan with a small lump of butter, and fry them; do not, however, let them take a color. Then put in the other vegetables, together with the mushrooms, and cook gently until the moisture of the latter is reduced; pour over sufficient rich broth to moisten, reduce this to a glaze, pour over three or four quarts of boiling broth, remove the saucepan to the side of the fire, and allow the contents to simmer gently for an hour and a half. Mix well, stir in a little finely chopped fennel, and strain in enough sour cream to thicken; turn the soup into a tureen, and serve with rissoles, croquettes or meat patties. This latter is strictly the Russian way of serving this soup.

Sago Soup

Wash one-fourth pound of sago, and boil it for one hour in plenty of water, adding a small piece of stick cinnamon, the rind of one lemon, and a pinch of salt. At the end of that time mix with the sago three or four slices of lemon, sufficient red wine to make the required quantity of soup, and sugar to taste. Stir the soup over the fire until boiling, then remove the lemon-peel and cinnamon. Sprinkle some powdered sugar and cinnamon in with the soup and serve it.

Sanitary Soup

Trim off the exterior leaves of three large lettuces, wash the remainder and cut them into fine shreds. Wash and shred a small quantity of beetroot leaves, one handful each of chervil and celery leaves, and about two handfuls of sorrel leaves. Put two leeks and one sliced onion into a saucepan with a little butter and toss them over the fire until the butter has melted and commenced to boil; then throw in the beetroot, celery and lettuce leaves and fry them for ten minutes; add the sorrel and chervil, pour in two quarts of broth, boil it for fifteen minutes, then move the saucepan to the side of the fire and skim off all the fat. Put some thin slices of bread into a soup tureen, soak them with a little of the soup for a few minutes, then pour in the remainder and serve.