off the fire.

The three recipes for seven or eight persons.

[_G. Kerckaert._]



ONION SOUP

Mince some thick onions, five or six, and let them color over the fire in
butter. Add a dessert-spoonful of flour, sprinkling it in, and the same
amount in gravy; thicken it with potatoes and when these are cooked,
peas, all through a sieve. Bring the puree to the right consistency with
milk, and let it simmer for a few minutes before serving, adding pepper
and salt.

[_Gabrielle Janssens._]



POTAGE LEMAN

Make a good gravy with one and one-half pounds of skirt of beef. With one
half of the gravy make a very good puree of peas--if possible the green
peas--with the other half make a good puree of tomatoes. Combine the two
purees, adding pepper and salt and a dust of cayenne. For each guest add
to the soup a teaspoonful of Madeira wine, beat it all well and serve
quickly. Or add, instead of Madeira, one dessert-spoonful of sherry wine.