Soak one cup of picked and cleaned dried split peas in cold water over night, drain, put on with two quarts cold water, a smoked beef-cheek or any other smoked meat; let boil slowly but steadily four hours or more; add one-half cup of celery, diced, one small onion cut fine, one teaspoon of salt, one-eighth teaspoon of pepper, cook until the meat and peas are tender.  Remove meat when tender.  Skim fat off the top of the soup.  Heat one tablespoon of the fat in a frying pan, add one tablespoon of flour and gradually the rest of the soup.  Season to taste and serve with the smoked meat, adding croutons.

LENTIL SOUP (LINZEN), No. 1

Soak two cups of lentils over night in cold water.  Drain and add to a sliced onion which has been browned in two tablespoons of drippings; when these have been fried for five minutes, add three stalks of celery cut in small pieces or some celery seed, pepper and salt to taste, and two quarts of warm water, boil all these slowly, stirring occasionally until the lentils are quite soft.  Pass all through a sieve, return to saucepan heat again and serve.

LENTIL SOUP, No. 2

Made same as Dried Pea Soup.  One cup of strained tomatoes may be added or small slices of sausage.

SOUR SOUP (FOR PURIM)

Take one pound of soup meat and two soup bones, put on to boil in boiling water.  Cut two leeks in slices like noodles, some cooked tomatoes which have been cooled and strained, some cauliflower, two tablespoons of sugar, a pinch sour salt, pepper and salt and let cook steadily.  When the soup is done thicken it with two egg yolks that have been beaten up with a little salt and some cold water.  Do not cook after adding yolks of eggs.

TOMATO SOUP

Take a large soup bone or two pounds of soup meat, the latter preferred, one or two onions, a few potatoes, a few carrots, a turnip, soup greens and a can of tomatoes or a quart of fresh ones, cook two hours, and in season add two ears of sweet corn grated.  Season with salt and pepper.  Thicken with a tablespoon of flour, dissolved in cold water.  A nice addition to this soup is a handful of noodles cut into round disks with a thimble.

VEAL SOUP

Boil a piece of veal, off the neck, and one or two veal bones in two quarts of water, add a sprig of parsley, one onion, cut up into small pieces.  Strain and thicken with the yolks of two eggs slightly beaten with a tablespoon of cold water.  Season with salt and pepper to taste.

VEGETABLE SOUP

Take a small soup bone, cover with cold water.  Cut one-half a cup each of celery, carrots, and onion.  Brown in fat, cooking five to ten minutes; add one tablespoon of chopped parsley and one-half cup of potatoes.  Add to soup bone and cook one hour.  Season with salt and pepper.  Remove bone and serve.