carrot. Add a sprig of parsley and a teaspoonful of butter. When soft, drain, and save the liquid. Remove the vegetables and herbs. Rub through a sieve, mix, and re-heat. Skim, season, add another teaspoonful of butter, and serve with dice of fried or toasted bread.
DUTCH SOUP
Put one half cupful of grated cheese into a saucepan with six cupfuls of milk. Simmer gently for ten minutes. When the cheese is dissolved, season with salt and pepper, a tablespoonful of butter, and a pinch of sugar. Add half or three quarters of a cupful of cold, cooked macaroni, cut fine. Beat three eggs thoroughly in a bowl, mix with a little of the soup, and add by degrees to the remainder, stirring constantly. Do not let the soup boil after adding the macaroni and eggs. Serve with dice of toasted bread.
TOMATO SOUP—II
Two cupfuls of canned tomatoes brought to the boiling point. Take from the fire and rub through a sieve. Add two cupfuls of stock. Mix a teaspoonful of corn starch with half a cupful of cold water. Add to the soup and bring to the boil. Stir until the soup is thick. Season with salt, Worcestershire, and mushroom catsup.
