The Swedish, French, American cook book

Take eight cooked beets, one glass white wine, one pint sour cream, one cucumber, four hard-boiled eggs, and six radishes. The beets have to be grated and put in a saucepan with the wine; allow to boil five minutes; strain through a fine cloth; let cook; then place on ice. Separate whites from yolks; pass yolks through a sieve and mix with the sour cream, which is now added to the essence of the beets. Season well with salt and pepper and serve with the following ingredients as a garniture: The egg whites cut in julienne, cucumbers and radishes cut very fine. This is very refreshing on hot days. Lentil Soup ( Potage aux Lentilles ) a la Petrograd Three quarter pound of lentils soaked overnight. Wash well and put in a pan with little parsley, celery, leek, thyme, a bay leaf, one onion, one carrot, a piece of ham bone, and some remains of game, and four quarts of white chicken stock. Simmer for two hours then press through a sieve. Put back on the fire, and boil; then strain though a cheesecloth; last, add one to two cups cream and a pinch of nutmeg. Garnish with hard-boiled white of egg, cut in strips, and the yolks made into egg balls. Cream of Barley Soup (Potage a la Creme d'Orge ) a la Breta Take half cup of pearl barley; wash well in hot water and put on the stove with two quarts of white stock made from chicken, knuckle of veal, and remains of all different kinds of meats, highly flavored with vegetables. Let simmer for three hours. Take out a half cup of the barley; press the other through a sieve; add one quart more of the broth; let cook slowly from twenty to twenty-five minutes, removing all the scum. To each quart mix yolks of two eggs with a half cup of cream; beat into the soup just before ready to serve. Garnish with the half cup pearl barley and season with pepper and salt to taste. Just before serving, add a little more cream. [Potage de Tapioca and Potage de Riz can be made in the same way.] Cream of Lettuce Soup a la Mathilda Potage a la Creme de Laitue, a la Mathilda Two heads of lettuce, one quart strong, well-seasoned chicken broth, one half pint cream, pepper and salt to taste, one tablespoon butter, one tablespoon flour. How to Make It. Wash the lettuce well. Take four of the outside green leaves away and put in ice water until ready to chop for the garnishing. Cut the heads of the lettuce up; put in the broth, and leave on the stove to cook, with a small pinch of baking soda, for fifteen minutes. Press through a fine strainer. Put one tablespoon butter in a pan, add the tablespoon flour, then the chicken broth and the lettuce; stir until very smooth; season with pepper and salt. Cook about four minutes and just before serving add the four lettuce leaves, chopped fine, and the cream. Serve with croutons of bread. Cream of Sorrel Soup ( Soupe a la Creme d’Oseille)