11. Beef Tea.
Take 250 Gm. (8 oz.) of lean fresh beef, preferably the tenderloin, and cut in small squares, put in pint fruit jar together with a pinch of salt and a tablespoonful of cold water and seal well, then place the jar in a pot of cold water so that it is two-thirds covered with water and keep boiling for three hoots. Press out through a piece of cheese-cloth. This is either given by the teaspoonful cold or added to other dishes.
12. Carrot Sowp.
500 Gm. (1 lb.) of cantots are cleaned and washed, the resulting 375 Gm. (12 oz.) are chopped and cooked down with water until 200 c.c. (6.1 oz.) result (this takes from one-half to three-fourths of an hour), then pass through hair-sieve, add 1 litre (1 qt.) of broth and 6 Gm. (1 teaspoon) of salt.
The broth for this is prepared from 500 Gm. (1 lb.) of beef and bone put on cold.
13. Vegetable Soup, According to .Very.
Take GO Gm. (2 oz.) of carrots, 60 Gm. (2 oz.) of potatoes, 25 Gm. (1 oz.) of turnips, 25 Gm. (1 oz.) of dried beans or split peas, cook for four hours with 1 litre (1 qt.) of water, keeping well closed, drain off the juice, add enough water to make 1 litre (1 qt.) and 5 Gm. (-I teaspoon) of salt.
14. Green Corn Soup.
Stir one heaping tablespoonful of Knorr's green corn flour into some cold water and then stir into litre ( pt.) of boiling water, add some salt and a little of Liebig's beef extract or twenty drops of Japan-Soya and let it come to a boil once.
15. Cauliflower Soup.
Cut up one-half of a small head of cauliflower, cover with boiling water and leave in this for ten minutes, then wash thoroughly in cold water. Now cook the cauliflower thoroughly for twenty or thirty minutes in litre (1 pt.) of water with a pinch of salt. Prepare thickening by roasting a heaping teaspoonful of flour with 4 Gm. (1 teaspoonful) of
butter in earthenware dish, add to this the water in which the cauli flower was cooked, bring to a boil, add the cauliflower and strain through hair-sieve. Some beef extract, Japan-Soya, or yolk of egg may be added.
16. Tomato Soup.
Take 10 Gin. (i oz.) of mixed bread (made of wheat and rye flour mixed), 10 Gm. (I oz.) of flour, 20 Gm. el oz.) of butter and one-half carrot and brown in earthenware pot. Wash 250 Gm. (S oz.) of tomatoes and cut up into this, add 3 Gm. (1 teaspoonful) of salt and 6 Gm. (1 tea spoonful) of sugar and 1- litre (1 pt.) of water, boil for one-half hour and strain through hair-sieve.
17. Huckleberry Soup.
One pint (500 Gm.) of huckleberries are thoroughly washed and two teaspoons of sugar ()lot in solution) are added. These are heated for fifteen minutes, carefully stirred and then pressed through a hair-sieve. One teaspoon of "potato flour" (kartolfelmehl) is stirred in a little cold water and added to the soup, which is then brought to a boil and a little salt added.
ls. Apple Soup.
Take 250 Gm. (S oz.) of washed sliced apple and add litre (1 pt.) water, two teaspoons of sugar and two pieces of zwieback. These are cooked for a quarter of an hour and strained through a hair-sieve and served warm.
19. Cherry Soup.
Take 250 Gm. (S oz.) of black cherries and add I litre 0, pt.) water, and 1 teaspoon of sugar. This is cooked for one-half hour and strained. A teaspoon of potato flour is mixed in a lit Ile cold water and added to the soup, which is then brought to a boil. A little salt and a teaspoon of lemon juice are added and the soup is served cold and eaten with zwiebach.