CREAM OF LENTIL SOUP

Soak one cup of lentils over night.  Drain and boil slowly for one hour in water containing one-half teaspoon of baking soda, drain and boil again very gently in fresh water; when the lentils are tender drain off most of the liquid and return to the fire.  Add two tablespoons of butter, or butter substitute, two teaspoons of salt, and one-half teaspoon of sugar.  Bring three cups of milk to a boil in the double-boiler.  Just before serving mash the lentils through a strainer directly into the milk.  Serve in cups and pass croutons with the soup.

ONION SOUP

Slice two or three large onions; fry them in a tablespoon of butter until they are soft and red, then add three tablespoons of flour and stir until it is a little cooked.  To this add slowly a pint of boiling water, stirring all the time, so it will be smooth.

Boil and mash three good-sized potatoes.  Add to them slowly a quart of scalded milk, stirring well so it will be smooth.  Add the potato and milk mixture to the onion mixture.  Season with salt and pepper.  Let it get very hot, and pass it through a strainer into the tureen.  Sprinkle over the top a little parsley chopped very fine, and a few croutons.

CREAM WINE SOUP

Put one cup of white wine and one-half cup of cold water on to boil, add a few pieces of stick cinnamon and seven lumps of cut loaf sugar; while boiling scald a cup of sweet cream in double boiler.  Have ready the well-beaten yolks of two eggs, pour over this the hot cream, stirring all the time, then pour in the boiling wine, being careful to stir well or it will curdle.  Very nice for invalids.  Can be eaten hot or cold.

VEGETABLE SOUP (MILCHIG)

Brown one-half cup of chopped onion in one tablespoon of butter, add one and a half quarts of boiling water, two cups of shredded cabbage one-half cup of chopped carrot, one leek, one tablespoon of chopped peppers, one tablespoon of chopped celery.  Boil rapidly for ten minutes, then gently for one hour.  Add one medium-sized potato diced and a tomato, one and a half teaspoons of salt and one-quarter teaspoon of pepper, a pinch of paprika and thyme.  Cook one hour longer.  Have the cover partially off the kettle during the entire time.  Ten minutes before serving thicken with two tablespoons of flour mixed with one-fourth cup of cold milk.

BRAUNE MEHLSUPPE (BROWN FLOUR SOUP), No. 1

Heat a spoon of butter in a spider, add a spoon of flour, stir briskly, but do not let it get black; pour boiling water over it, add salt and caraway seeds.

BROWN FLOUR SOUP, No. 2

Heat two tablespoons of fresh butter in a spider, add four tablespoons of flour to it and brown to light golden brown, then add one quart water, stirring constantly.  Season with salt and pepper and a little nutmeg.  Add one pint of milk, let boil up once or twice and serve at once.