BEET SOUP—­RUSSIAN STYLE (FLEISCHIG)

Cut one large beet and one-half pound of onion in thick pieces and put in kettle with one pound of fat brisket of beef; cover with water and let cook slowly two hours; add three-fourths of a cup of sugar and a little citric acid to make it sweet and sour and let cook another hour; season and serve hot.

BORSHT

Take some red beetroots, wash thoroughly and peel, and then boil in a moderate quantity of water from two to three hours over a slow fire, by which time a strong red liquor should have been obtained.  Strain off the liquor, adding lemon juice, sugar, and salt to taste, and when it has cooled a little, stir in sufficient yolks of eggs to slightly thicken it.  May be used either cold or hot.  In the latter case a little home-made beef stock may be added to the beet soup.

If after straining off the soup the remaining beetroot is not too much boiled away, it may be chopped fine with a little onion, vinegar and dripping, flavored with pepper and salt, and used as a vegetable.

SCHALET OR TSCHOLNT (SHABBAS SOUP)

Wash one pint of white haricot beans and one pint of coarse barley and put them into a covered pot or pan with some pieces of fat meat and some pieces of marrow bone, or the backs of two fat geese which have been skinned and well spiced with ginger and garlic.  Season with pepper and salt and add sufficient water to cover.  Cover the pot up tightly.  If one has a coal range it can be placed in the oven on Friday afternoon and let remain there until Saturday noon.  The heat of the oven will be sufficient to bake the Schalet if there was a nice clear fire when the porridge was put in the oven.  If this dish cannot be baked at home it may be sent to a neighboring baker to be placed in the oven there to remain until Saturday noon, when it is called for.  This takes the place of soup for the Sabbath dinner.

BOUILLON

Put on one three-pound chicken to boil in six quarts cold water.  Take one and one-half or two pounds of beef and the same quantity thick part of veal, put in a baking-pan, set in the stove and brown quickly with just enough water to keep from burning.  When brown, cut the meat in pieces, add this with all the juice it has drawn, to the chicken soup.  Set on the back of the stove, and cook slowly all day.  Set in a cold place, or on ice over night, and next morning after it is congealed, skim off every particle of fat.

Melt and season to taste when ready to serve.  Excellent for the sick.  When used for the table, cut up carrots and French peas already cooked can be added while heating.

If cooked on gas stove, cook over the simmering flame the same number of hours.

CONSOMME