Swedish Fish Soup

Make a stock by putting head, tail, and bones of any white fish, such as cod, haddock, or pollock, on in cold water to cover, adding a slice each of onion and carrot, a bit of bay leaf, a few peppercorns, and cook slowly for one hour. Strain, thicken with butter, and flour, using three tablespoonfuls each, to one quart of stock, season to taste with salt and paprika, and add just before serving a pint of milk, or one cupful of milk and one cupful of cream which has been scalded. A few peas make a pretty garnish, also finely chopped parsley.

Lentil And Tomato Soup

Wash a quart of lentils and put them into a large saucepan with four quarts of cold water. Add four small onions, each stuck with two cloves, two teaspoonfuls of lemon juice, half the rind of the lemon, four large sprigs of parsley, six or eight red peppers, two teaspoonfuls of salt, and the same quantity of granulated sugar. Cook gently until the lentils are very soft. Then add a dozen small tomatoes cut into quarters. Boil for a quarter of an hour longer, or until the whole is soft enough to put through a coarse sieve. Strain into a hot dish and add some tiny pieces of butter on the top of the soup. Crackers or dice-shaped croutons should be served with the soup. German lentils will greatly increase the nourishment in the soup and it will also be of a richer color.

Any kind of meat stock instead of water may be used to boil the lentils.

Mock Oyster Soup

Peel and cut into cubes two small oyster plants and cover with cold water, seasoning with a scant teaspoonful of salt, a pinch of pepper, one bay leaf, and a cupful of chopped celery tops; cook until the oyster plant is very tender, and then press through a puree sieve. Reheat in a granite saucepan, pouring in two cupfuls of boiling milk, and stir in a tablespoonful of butter; serve very hot, accompanied by oyster crackers.

Puree Of Tomato

To one can of tomatoes and one pint of stock add a small onion, chopped, a blade of mace, and a level tea-spoonful of salt. Cook ten minutes in a saucepan, then add two level tablespoonfuls of cornstarch moistened with a little cold water, and cook five minutes longer. Strain through a fine sieve, reheat, add a drop of tabasco and a half-cupful of good cream. This will serve six persons.

Cream Of Celery Soup

One pint of milk, one tablespoonful of flour, one table-spoonful of butter, one head of celery, a large slice of onion, and a small piece of mace; boil the diced celery in one pint of water for thirty or forty minutes; heat mace, onion, and milk together; mix flour with two tablespoon-fuls of cold milk, and add to the boiling milk. Add butter, season with salt and pepper to taste, then add celery and let simmer about two minutes; then strain and serve immediately. The flavor is improved by adding one cupful of whipped cream when soup is in the tureen.

Cream Of Corn Soup

One can corn, one pint boiling water, one pint milk, one slice onion, two tablespoonfuls butter, two table-spoonfuls flour, one teaspoonful salt, few grains pepper, one-half cup thick cream. Chop the corn, add water, and simmer twenty minutes; rub through a sieve, scald milk with onion, remove onion, and add milk to corn. Thicken with butter and flour stirred together. Heat, add salt and pepper, and when very hot, just before serving, add one-half cupful of thick cream.

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