Rub through a colander. Add a teaspoonful of sugar, a teaspoonful of minced parsley, and three teaspoonfuls of beef extract. Thicken with one tablespoonful of butter and one of flour, blended and mixed with a little of the soup. Boil until it thickens and serve with dice of toasted bread.
JULIENNE SOUP
Cut into shreds and dice, two carrots, two turnips, three stalks of celery, and two onions. Boil until tender, drain and cool. Add to six cupfuls of boiling stock. Simmer five minutes and serve.
RUSSIAN SOUP
Cut a large onion fine, add an equal quantity of shredded cabbage, and fry in butter with a tablespoonful of minced parsley. Add one tablespoonful of flour when the vegetables are tender, and mix thoroughly. Add to six cupfuls of boiling stock, and simmer ten minutes. Add a teaspoonful of lemon-juice and serve.
TOMATO SOUP—VIII
To one cupful of stewed and strained tomatoes add half a cupful of cooked macaroni cut fine, and four cupfuls of boiling stock. Season with salt, pepper, celery salt, and grated onion.
