48. Oushki - Russian

Bring three pints of strained bouillon to a boil; make a stiff paste of two cups of sifted flour, a tablespoon of butter, pinch of salt, and water; roll out very thin and cut into three-inch squares. Boil three tablespoons of rice until tender and dry, and mix with a fourth of a cup of dried mushrooms which have been soaked half an hour, drained and chopped fine; fry until yellow in a little sweet oil with a very little grated onion, salt and paprika; place a teaspoon of the mixture on each piece of paste, moisten the edges, press together to form a triangle and poach in the boiling soup for fifteen or twenty minutes.

49. Petite Marmite - French

Proceed as for Pot-au-Feu (No. 52), until the beef is cooked, then cut half of it into small cubes; slice the vegetables, bring all to a boil in two quarts of the strained broth, and serve in individual casseroles in which pieces of toasted French bread have been placed.

50. Portuguese Soup

Wash twelve French plums, cover with cold water, scald and strain; rinse, add to three pints of consomme and simmer until tender; cut a leek into fine shreds an inch long, boil for a few minutes, strain and add to the soup and boil until tender; season highly, then add a large, firm tomato, scalded, skimmed and cut into dice, and serve.

51. Potage Rizotto - Turkish

Boil half a cup of washed rice and the same of peas in two quarts of mutton broth until soft; then add a cup of tomato sauce and a teaspoon of chopped parsley. Serve with grated goat-cheese or Parmesan.

52. Pot-Au-Feu - National Soup Of France

Sear a four-pound piece of beef, tied compactly, in a hot pan, then place in a soup kettle and cover with a gallon of water; add the carcass and bones of a fowl, an ox-foot or tail, and any bits of bone or meat and a large kitchen bouquet; bring to a boil slowly, skimming until clear; color slightly in butter two large carrots, a turnip, several branches of celery and a leek; add to the soup with a small cabbage, quartered, a pepper, a bay-leaf, six cloves, peppercorns and salt; cover and simmer from three to four hours; remove the beef and place on a hot platter, after untying; surround with the vegetables and serve with any good sauce; strain the broth through a double wet cheese-cloth. Remove all grease and serve either clear or in any desired way.

53. Puchero - National Soup Of The Argentine

(See No. 344.)

54. Puree Of Garbanzos

Soak a cup of garbanzos (a species of dried Spanish peas), for a few hours in cold water; put in a soup kettle with a slice of salt pork, or ham, a large onion, sliced, a chile pepper, one or two tomatoes and a kitchen bouquet; also any remains of chicken bones; cover with three quarts of water, bring slowly to a boil and simmer until the garbanzos are soft enough to rub through a sieve; return to the kettle; season with salt, paprika and a teaspoon of finely chopped mint. Serve piping hot.