European and American cuisine

canned tomatoes, and cover the whole with 2 quarts of soup stock. Put 2 ounces of macaroni into boiling water, cook 2 minutes; drain, cut into pieces, and add it to the soup with ⅛ teaspoonful pepper and 1 teaspoonful salt, and cook slowly 40 minutes. Before sending to table taste, and if necessary add more salt. Spinach Cream Soup. — Cook 2 quarts well-washed spinach 2 minutes in salted water; drain and press out all the water; chop fine and rub it through a sieve; melt 2 ounces butter; add 2 ounces flour; stir and cook 2 minutes; add ⅛ pint milk, stir 2 minutes; add the spinach, mix and dilute it with 3 pints white stock; stir till it boils; put ⅛ pint of whipped cream in a soup tureen ; pour in the soup and serve. Tomato Potato Soup. — Boil 6 large peeled potatoes in salted water ; when done, drain and put them through a potato press ; melt 2 ounces butter ; add 2 ounces flour, stir and cook 2 minutes ; add 1 pint milk and cook to a smooth sauce ; add the potatoes ; mix all together; then add 3 pints of white stock or broth; season with salt and cook slowly 5 minutes ; then add ⅛ pint of cooked strained tomatoes and serve. If too thick, add more broth or more milk. Tomato Sonp. — Place a saucepan with 1 tablespoonful drippings, poultry fat, or butter, over the fire; add 2 tablespoonfuls fine-cut carrots, the same of fine-cut onions and celery; add also 3 cloves, 6 whole peppers, 1 bay leaf, and a small sprig of thyme; stir this for 10 minutes over the fire; then add 1 tablespoonful flour, continue the stirring for a few minutes; then add 1 can tomatoes, stir, and let it cook 15 minutes; season with 1 even tablespoonful salt, 1 even teaspoonful pepper, and 1 teaspoonful sugar; continue the boiling for a few minutes ; strain through a sieve ; add 1 quart of stock ; season to taste, and serve either with small dice of bread fried brown in butter, or add 1 cupful boiled spaghetti .cut into small pieces. Another way is to add 1 cupful boiled rice or 2 tablespoonfuls sago, and boil 10 minutes with the soup ; or soak 2 tablespoonfuls of tapioca for 2 hours in cold water, add it to the soup, and boil slowly 20 minutes. Tomato Cream Soup. — Place a saucepan with ½ cupful fine-chopped onion over the fire; add 2 ounces butter, cook 5 minutes without browning; then add 1 tablespoonful flour, stir and cook 2 minutes ; add 1 can of tomatoes, 1 tablespoonful sugar, 1 teaspoonful salt, ¼ teaspoonful pepper, cook 10 minutes, stirring frequently ; add 1½ pint of white stock, or broth, cook 10 minutes ; then press the soup through a sieve into a clean saucepan ; return the soup to the fire, let it get boiling hot ; mix the yolks of 2 eggs with ½ pint of cream, add it to the soup, and serve at once. Care must be taken not to add the cream and yolks until just before serving. Serve with bread croutons. Tomato Soup without Meat. — Melt 1 ounce butter in a saucepan ; add 2 fine-chopped onions, stir and cook 5 minutes without browning ; add 1 can of tomatoes, 1 tablespoonful sugar, 1 tea- 18 SOUPS, Bra