Beet Soup

1 pound cooked beets

2 ounces celery 2 ounces onion I ounce carrot

1 ounce butter 1/2 pint water 1 1/2 pints milk

2 ounces flour

Cut the beetroot into small pieces, and cook with the other vegetables in the butter for five minutes. Add the water, and cook for thirty minutes. Remove the onion, celery, and carrot, and rub the beetroot through a hair-sieve. Mix the flour smoothly with a little milk, and boil the rest. Stir in the flour, and cook for ten minutes. Add the beetroot; boil up. Season and serve.

Russian Beet Soup

1 cup beet pulp 1 cup cream 2 1/2 cups water

1 tablespoon cornflour 1 tablespoon sugar 1 1/2 teaspoons salt

4 teaspoons lemon juice

Cook three medium-sized beets until tender, put them through a colander, add the cream, water, sugar and salt, and put in the double boiler. To the flour add a cup of hot liquid from the double boiler, stirring constantly to make a smooth paste. Return to double boiler, and stir until it thickens slightly. Remove from the fire, and add the lemon by spoonfuls.