TOMATO SOUP WITH RICE

Brown slightly one minced onion in one tablespoon of butter, add one can of tomatoes or a quart of medium sized tomatoes cut in small pieces, season with salt, pepper, one tablespoon of sugar and a pinch of paprika.  Simmer a half hour, strain and thicken with one tablespoon of flour moistened with cold water, add the strained tomatoes and one cup of boiled rice; let come to a boil and serve.

MILK AND CHEESE SOUP

Thicken three cups of milk with one-half tablespoon of flour and cook thoroughly in a double boiler, stirring very often.  When ready to serve add one cup of grated cheese and season with salt and paprika.

BLACK BEAN SOUP

Soak one pint of beans over night, drain, add cold water and rinse thoroughly.  Fry two tablespoons of chopped onion in two tablespoons of butter, put in with the beans, add two stalks of celery or a piece of celery root and two quarts of water.  Cook slowly until the beans are soft, three or four hours, add more boiling water as it boils away; rub through a strainer, add one-eighth teaspoon of pepper, one-fourth teaspoon of mustard, a few grains of cayenne.  Heat one tablespoon of butter in saucepan with two tablespoons of flour, then two-thirds cup and then the rest of the soup gradually; cut a lemon (removing seeds) and two hard-boiled eggs in slices and serve in the soup.

BARLEY AND VEGETABLE SOUP

Take a half cup of coarse barley and two quarts of water.  Let boil for one hour and skim.  Then add two onions, a bunch of carrots, parsley, two turnips, one green pepper and six tomatoes (all chopped fine).  Add a few green peas, lima beans, two ears of corn cut from cob; pepper and salt to taste.  Cook for one hour or more until done.  Then add a small piece of butter, quarter teaspoon of sage and thyme, if you like, and if soup is too thick add more water.

BEER SOUP (PARVE)

Mix the beer with one-third water, boil with sugar and the grated crust of stale rye bread, add stick cinnamon and a little lemon juice.  Pour over small pieces of zwieback (rusk).  Some boil a handful of dried currants.  When done add both currants and juice.

BEET SOUP (RUSSIAN STYLE)

Cut two small beets in strips, cover with water and let cook until tender, add citric acid (sour salt) and a little sugar to make sweet and sour, a little salt, and three-quarter cup of sour cream.  Serve cold.  Sweet cream may be used and while hot gradually poured over the well-beaten yolks of two eggs, keeping the soup over the stove and stirring all the time until thick and smooth.  Remove from stove and serve cold.

CHERRY SOUP