The Swedish, French, American cook book

How to Make It. Put the bacon fat in a frying pan with one tablespoon butter; slice the onions in rings; put in the frying pan and fry golden brown. Separate the onions in two parts, leaving one portion in the frying pan and the other for the garnishing of the soup. Put flour in the pan with the part of the onions and butter; let simmer for about fifteen minutes — stirring it all the time with a spoon; add some of the broth; if it gets too dark, add the rest of the broth; let simmer for half hour. Strain through a fine cheesecloth; color with the beef extract and the kitchen bouquet to a nice golden shade. In the meantime cut a slice of bread for each person; cut in fancy shapes — such as a large star, heart, diamond, etc.; put on a pan spread with butter, and brown in the oven. Watch, so as not to burn. Grate Parmesan or Swiss cheese (or both) on the toast; leave in the oven until the cheese has melted and stuck to the toast. When ready to serve in a tureen, put in the bottom of it the onions that are left; pour the soup over, and put the brown toasts on the top and serve. If to serve in plates, add the onions to the soup and put a toast in each plate; serve cheese separately. Norse Onion Soup {Soupe a V Oignon) a la Suedoise Slice four onions fine; place them in a saucepan with two ounces of good butter and cook until well brown. Moisten with a quart of good stock; let simmer for twenty minutes; thicken with one tablespoon cornstarch dissolved in one cup water. Remove from the fire and add yolks of two eggs mixed with half a pint of cream. Serve with the following bread croutons. Mix two ounces of grated Parmesan cheese with yolk of one egg and a piece of butter; add a pinch of pepper. Spread this over fresh bread and put in the oven until brown. Cut in cubes and serve. Porridge ( Gruau ) a la Mode de Ma Femme Slice two onions, two leeks, one bean of garlic, quarter of a cabbage, one carrot, and four branches of celery. Put this into four quarts of boiling water; add a small ham bone and a quarter pound of bacon. Season with salt and pepper; cover the pot and let simmer from two to three hours. Take the ham bone and the bacon out. Dissolve two tablespoons flour in one cup water, strain the soup; let simmer again for fifteen minutes; add two tablespoons sherry. Color with kitchen bouquet and a little beef extract. Garnish with string beans cut lengthwise about two and a half inches, carrots same way, and a little chopped parsley. Tomato Cream Soup a la Ruth Williams Potage a la Creme de Tomate, a la Ruth Williams One tablespoon butter, two tablespoons flour, two cups milk, one can tomatoes. How to Make It. Put butter in a pan; add the flour, then the milk that has been heated; make a nice rich sauce; add the hot tomato juice; beat well. Just before serving, add a half cup cream. Serve with little croutons of bread. If served in cups put a spoon of whipped cream on the top. Mushroom Cream Soup (Pot age a la Creme de Champignons ) One tablespoon butter, large tablespoon flour, three cups mushroom juice, one cup boiling milk, one half pound mushrooms, half cup cream.