The Swedish, French, American cook book

Make a rich chicken broth flavored with onions, carrots, pepper, and salt. Cook rice separately; add to one quart of soup, three tablespoons cooked rice, two tablespoons chopped lettuce, one tablespoon shredded Spanish pepper, pepper and salt to taste. When the soup is ready to serve, add one cup of rich cream. Ham Soup ( Potage au Jambon) a la Russe Take two quarts of stock that has been made from ham and beef flavored with different vegetables. When hot, thicken with one tablespoon of cornstarch dissolved in a cup of milk. Garnish with custards, white and yellow, and beets (that have been left in vinegar and sugar) cut in thin slices the same shape as the custards. Just before serving add one cup of rich cream, sour or sweet. Take care not to let it curl. Serve immediately after the cream is put in. Bean Soup ( Potage aux Haricots ) a la Hammond Soak one pint of white beans overnight. In the morning put one and a half quarts water on the beans, with two onions; let cook slowly until tender. To each quart of the soup add one quart ham stock; let come to a boil; add one cup tomato juice; thicken with one tablespoon cornstarch dissolved in a cup of water. Season with pepper and salt, and add two tablespoons chopped parsley. Cream Soup with Vermicelli ( Potage a la Creme au Vermicelle) Cut two onions in rings and cook in two cups of water. When done, put one tablespoon butter in a pan; add one tablespoon flour and three cups boiling milk. Beat until very smooth and creamy; flavor with pepper, salt, two tablespoons strained tomato ketchup. Add the onions and the juice and two tablespoons vermicelli. Let simmer on stove until the vermicelli is well done; skim and serve. Cream of Spinach Soup ( Potage a la Creme d’ Epinards) Take a half quart of spinach; wash clean and rinse well; put on in hot water with salt, speck of baking soda; cook until it comes to a boil. Pass through the machine three or four times; press through a fine sieve. Heat four cups milk; put one tablespoon butter in a saucepan; add two tablespoons flour; when well mixed add the boiling milk. Beat until it becomes very creamy; add some more milk. Add one cup of the ground spinach. If the soup should be too thick, add a trifle more of the hot milk and, just before serving, add a half pint of cream. Serve with fried croutons of bread. [If for luncheon or supper, serve in cups with whipped cream on top.] Spinach Soup ( Potage aux Epinards ) a la Gilliland Half quart of spinach, one quart of stock, three cups milk, two tablespoons butter, two tablespoons flour, pepper, salt, half pint cream. How to Make It. Cook the spinach the same as for the Potage a la Creme d’Epinards. Put the butter in a saucepan; add the flour, the broth, and the milk that has been heated. Add the spinach, then the cream. This soup can be garnished with shredded spinach or two whole leaves of the spinach in each plate. Serve with croutons of bread. Cream of Carrot Soup ( Potage a la Creme de Carottes )