l 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