The Swedish, French, American cook book

One quart of sorrel; wash well and see that there is no sand left in it. Put in a kettle with one quart of water, a speck of baking soda, and salt; cook very green for about ten to fifteen minutes after it has boiled. Put on a board and chop very fine. Add to that two quarts of white broth, made from veal or chicken that is well seasoned with salt and different vegetables and thickened with a tablespoon of cornstarch. Add one tablespoon butter and, just before serving, add one cup of cream. If served in cups for luncheon, put one tablespoon whipped cream on top of each. Serve with small croutons of bread. Chicken-and-Ham Soup ( Consomme de Poulet au Jambon ) Clean and draw the chicken; wash well and put on in five quarts of boiling water, with one pound of raw smoked ham, carrots, onions, pepper, and salt, and let cook three to four hours. Then take to five cups of the broth one cup of tomato juice, and clear with the white of an egg, half beaten. Garnish with rice, shredded chicken, and chopped parsley. The ham and chicken can be used for croquettes. Chicken Soup {Consomme de Poulet) a la Royale Draw and clean the chicken, cutting part of the breast away to make the fricadelles with. Put a five or six-pound fowl on the stove in the soup kettle in four quarts of boiling water, one cup of tomato juice, pepper, salt, onions, and carrots. Cook three to four hours. Strain when cold; clear with the white of an egg, half beaten. Garnish with little fricadelles made from chicken force¬ meat. Chicken Okra Soup {Consomme de Poulet aux Okras) Put a fowl that has been thoroughly cleaned and washed in four to five quarts of boiling water, with onions, carrots, pepper, and salt, and cook from four to five hours. Clear the broth and cut up two okras [four if small] in tiny slices and cook separately. When ready, to four cups of soup add two tablespoons washed and cooked rice, some shredded white meat of the chicken, and the okra. Vegetable Cream Soup ( Printanier a la Creme ) a la Mongole Put three cups stock on the stove; cut up some onions, carrots, turnips cut in macedoine style; put in the stock; cook until tender. When ready to serve, put one heaping tablespoon butter in a saucepan; add one tablespoon flour, two cups hot milk, beat the sauce until nice and creamy; add the stock and vegetables; season with pepper and salt. Garnish with chopped parsley, green peas, and cooked string beans, cut in small pieces. [Can also be garnished with Spanish pepper cut in small dices.] When ready, add some rich cream. Soup for luncheon or dinner. If for luncheon, serve in cups. Leek Soup ( Soupe aux Poireaux ) Take six good-sized leeks; cut the tops off"; put in a saucepan with some stock or water with a speck of baking soda and salt; cook until tender; press through a strainer. The other part of the leeks, cut in julienne style, put on and let simmer until tender. Dissolve one tablespoon flour in one cup milk; thicken the soup; add another cup hot milk, then the leeks, some fine strips of Spanish pepper, pepper and salt. Add some nice rich cream before serving. Bean Soup (JPotage aux Haricots ) a la Octavious