The Swedish, French, American cook book

Strain the juice from a can of tomatoes, which will amount to about three cups; three cups of stock from veal, chicken, or poultry of any kind. When hot add a half cup of rice that has been scalded in hot water; let simmer slowly on the stove from thirty to forty minutes — the rice is then well done. Skim; color with a trifle of kitchen bouquet, and, when ready to serve, garnish with chopped lettuce or parsley. Tomato Soup {Potage aux Tomates) a la Continental Press a can of tomatoes through a sieve; it will amount to four cups. Put on the stove to heat. When hot, thicken with a tablespoon cornstarch dissolved in a cup of water; let cook for about five to six minutes. In the meantime have two onions, some carrots, and celery, cut in small strips, cooked in a small amount of water. Then add to the soup; color with the red and orange coloring and with a speck of kitchen bouquet to reduce the light shade. Serve with oyster crackers. Potage a la Russe Is a brown soup made from any kind of stock such as lamb, veal, beef, or game of any kind. The main thing with Potage a la Russe is that the stock must be very rich and gluey. To the quart of soup, thicken with a tablespoon of cornstarch dissolved in water; color with the kitchen bouquet or beef extract. Add small dices of vegetables — such as carrots, onions, peas, and tiny strips of string beans that have been cooked — also round balls of sausage meat the size of a mock-turtle egg. Flavor with sherry, and serve. Green Pea Soup {Pot age aux Petits Pois ) a la Hammond Soak one pint of green peas overnight. In the morning put them on the stove with a half pound of bacon (or a half pound of ham) and a tiny pinch of baking soda. Let simmer until very tender, adding some onions and carrots. When done, mash through a strainer; add two cups tomato juice to the quart of soup. Let boil; thicken with a small tablespoon of cornstarch dissolved in cold water. Add a tablespoon butter and two tablespoons chopped lettuce; cook for four minutes after the lettuce is added. Skim and serve. [If cream soup is wanted, add half pint of cream to the quart of soup.] Soup of Duck {Potage de Caneton ) a la Upsala Take a duck, clean and wash well, put in a soup kettle with other assorted bones, such as chicken, veal, lamb, etc., add water accord¬ ing to the quantity of meat, vegetables of different kinds, and tomatoes, season with pepper and salt. Let simmer slowly for about two hours. The duck can afterward be used for duck a la salmis, croquettes, minces, etc. Strain the broth; clear it, and thicken by adding, for each quart of soup, one tablespoon arrowroot dis¬ solved in a cup of water. Color a nice golden shade with kitchen bouquet and beef extract. Garnish with the breast of duck and fresh mushrooms cut in julienne style fried in butter. Onion Soup ( Soupe a V Oignon ) au Gratin Two quarts of broth, five onions, two tablespoons flour, some beef extract, kitchen bouquet for coloring, Parmesan or Swiss cheese, toast (one for each person), butter, and some bacon fat.