BEER SOUP

To one pint of beer add one cup of water, let come to a boil, season with salt and cinnamon if desired.  Beat two egg yolks well with a little sugar and flour mixed, add one cup of milk, stir until smooth, stir all together in the hot beer mixture, let come almost to the boiling point, fold in the beaten whites of the two eggs and serve at once with croutons.  If desired for a meat meal equal parts of water and beer may be used instead of milk.

SOUR MILK SOUP

Let the milk stand until it jellies, but does not separate.  Put it into a saucepan and let simmer one minute.  Then thicken with two generous tablespoons of flour; blend to a smooth paste with butter.  Strain through a fine sieve and serve in cups or soup plates and sprinkle the top with maple sugar.

POTATO SOUP

Boil and mash three or four potatoes, one tablespoon of butter, one-half tablespoon of flour, and one teaspoon of chopped onion, letting the onion cook in the butter a few minutes before adding the flour.  When this is cooked add to it a pint of milk, making a thin, white sauce.  Add this to the mashed potato and pass the whole through a strainer.  Return it to the fire for a few minutes to heat and blend it.  Season it with salt and pepper.  Sprinkle on the soup chopped parsley and a few croutons.

For Fleischig Soup.—­This soup may be made with fat instead of butter, and the water in which the potatoes have been boiled may be used instead of the milk; any left-over meat gravy will give the soup a rich flavor.

GREEN PEA PUREE

Cook one quart of green peas until very tender.  Then mash through colander.  To this amount heat one quart of milk in double boiler.  Add butter, salt and pepper to taste, and last the mashed green peas.

LEEK SOUP

Put a small piece of butter in saucepan and then six or eight leeks cut in small pieces.  Keep turning for about five minutes so they will get brown; add water for amount desired; season with salt and pepper and put in piece of stale bread.  Strain through the strainer.  Put in croutons and serve with grated cheese.

RED WINE SOUP

Put on to boil one cup of good red wine and one-half cup of water, sweeten to taste, add three whole cloves and three small pieces of cinnamon bark, let boil ten minutes, and pour while boiling over the well-beaten yolk of one egg.  Eat hot or cold.  This quantity serves one person.

SPLIT PEA SOUP (MILCHIG)

Soak peas in lukewarm water over night.  Use one quart of peas to one gallon of water.  Boil about two hours with the following vegetables:  a few potatoes, a large celery root, a little parsley and a little onion, a small carrot cut up in cubes and a small clove of garlic.  When boiled down to half the quantity, press all through colander.  If soup is too thin, take a tablespoon of flour blended with a little cold water in a saucepan and add to the peas already strained.  Serve with croutons.