CREAM OF HERRING SOUP (RUSSIAN STYLE)

Place two cups of milk, two cups of water, one small onion, salt and pepper to taste in a saucepan, and boil for ten minutes, add two herrings which have been previously soaked and cut in small pieces; cook until herring is tender.

MILK, OR CREAM SOUP

Heat a quart of milk or cream, add a tablespoon of sweet butter and thicken with a spoon of flour or corn starch, wet with cold milk.  Pour, boiling, over pieces of toasted bread cut into dices; crackers may also be used.

FISH CHOWDER

Skin and bone one and one-half pounds of codfish or haddock.  Cut six large tomatoes, six large potatoes, two large onions in small pieces, add salt, pepper, three pints of water and cook one hour.  Add one-half pint of cream, one-fourth cup of butter, and paprika.  Cook five minutes and serve.

MOCK FISH CHOWDER

Omit fish and use same ingredients, sprinkle with chopped parsley and serve.

GLOBE ARTICHOKE OR TURNIP SOUP

Heat two tablespoons of butter, add one and one-half pounds of sliced turnips or artichokes and stir them in the butter, add one tablespoon of flour, a little salt, three cups of hot milk, three cups of hot water, stirring them in slowly.  When the vegetables are done rub them through a sieve, put them back in the saucepan, add a little sugar and more seasoning, if required, and heat thoroughly.  A little cream or butter may be put into the tureen, and the soup stirred into it.

SPINACH SOUP

Wash, pick over and cook two quarts of spinach for twenty minutes; drain, chop and rub through a sieve and return to the water in which it was cooked, add one-half cup of chopped onions, cook until thoroughly done, thicken with a white sauce made by melting two tablespoons of butter to which is added two tablespoons of flour; stir until smooth, add two cups of milk; season with one-half teaspoon of salt and pepper and add the spinach mixture.

CREAM OF LETTUCE SOUP

Proceed as with spinach, substituting lettuce for spinach.

CREAM OF TOMATO SOUP

Cook one quart tomatoes (fresh or canned) with one pint water until done, and strain through a sieve.  Meanwhile melt two tablespoons of butter, add two tablespoons of flour, add gradually one and one-half cups of milk (or half cream and half milk), one teaspoon of salt, one teaspoon of sugar, one-quarter teaspoon of pepper; add a little chopped parsley and celery, and let this boil for fifteen minutes.  Just before ready to serve add one-fourth teaspoon of baking soda to the hot strained tomatoes, pour gradually into the cream sauce stirring constantly and serve at once.