MUSHROOM CREAM SOUP

On a good white stock foundation, for which you have used milk and a bone
of veal, sprinkle in some ground rice till it thickens, stirring it well
for twenty minutes. Wash and chop your mushrooms, and fry them in butter.
Add the yolk of an egg and bind it. This is a delicious soup.

[_Mme. van Marcke de Lunessen._]



THE SOLDIER'S VEGETABLE SOUP

(Eight to ten persons)

Peel three pounds of vegetables. Put them in a large pot with all the
vegetables that you can find, according to the season. In the winter you
will take four celeries, four leeks, two turnips, a cabbage, two onions,
pepper and salt, two-penny-worth of bones, and about five and one-half
quarts of water. Let it all boil for three hours, taking care to add
water so as to keep the quantity at five quarts. Rub all the vegetables
through a tammy, crushing them well, and then let them boil up again for
at least another hour. The time allotted for the first and second cooking
is of the greatest importance.