Soup Julienne

Add all kinds of cooked green vegetables to hot clear soup and serve.

Grandmother's Soup

Put two level tablespoonfuls of butter and two of flour in a saucepan; mix. Add a quart of consommé; stir until boiling. Add half a teaspoonful of salt, a saltspoonful of pepper and a teaspoonful of kitchen bouquet. Beat an egg without separating until light; add half a cupful of grated bread; add this to the boiling brown soup. Stir and boil for a moment, and serve.

Fifteen-Minute Soup

Put a quart can of tomatoes, a slice of onion, a level teaspoonful of salt, a bay leaf, a blade of mace and a pint of water or stock in a saucepan; bring to boiling point, and add two level tablespoonfuls of butter rubbed with four tablespoonfuls of flour; stir constantly until boiling; press through a sieve, reheat, and serve with croutons.

German Brown Broth

Scrape and cut into dice two carrots; pare and cut into the same shape one potato; slice an onion. Put four tablespoonfuls of olive oil in a saucepan; add the vegetables and shake until they are a golden brown. Take them out with a skimmer and put them in a kettle; add one quart of boiling water, a bay leaf, a teaspoonful of salt and a saltspoonful of pepper. Simmer gently for twenty minutes. Press through a purée-sieve; return to the kettle, and add a teaspoonful of kitchen bouquet. Pour into a hot tureen, and serve at once with a dozen cheese balls.

Cream Of Corn Soup

Put a can of corn, a tablespoonful of grated onion, a bay leaf, a level teaspoonful of salt, a quart of milk and a saltspoonful of pepper in a double boiler. Rub together two tablespoonfuls of butter and three of flour; add to the hot mixture, stir constantly until the water boils in the outside boiler; press through a colander, reheat, and serve with croutons.

East Indian Curry Soup

Put a rounding tablespoonful of butter in a saucepan; add a good-sized onion sliced, and cook slowly, without browning the butter; add a large sour apple pared, cored and sliced, a teaspoonful of thyme, a teaspoonful of curry powder, a sprig of parsley, a level teaspoonful of salt and a tablespoonful of lemon juice. Stir; add a quart of good chicken stock and two tablespoonfuls of rice. Cover and simmer gently for fifteen minutes, and then send to the table without straining.