ead
Thin lemon slices

Open a can of lobster of good quality, take out best pieces and cut
into small squares without tearing; put them aside. Place remains of
lobster in mortar or basin, and pound quite smooth with Crisco. Soak
bread in water, adding flour, and seasonings, and put all on fire in
soup pot with pounded lobster and Crisco; stir till it boils, and boil
for fifteen minutes; then pass it through sieve, add milk and pieces
of lobster, and return to the pot till it boils up. Serve with small
squares of fried bread, and send thin slices of lemon to table with
it. This is an excellent soup, and can of course be made with fresh
lobster.

Norfolk Puree

1/2 cupful barley, pearl
1 quart water
3 pints white stock
1/2 cupful cream
1 yolk of egg
2 tablespoonfuls Crisco
4 tablespoonfuls cooked carrot balls
4 tablespoonfuls cooked peas
Salt, pepper, and paprika to taste
Diced toast or fried bread

Put barley into saucepan of cold water, bring to boil, let boil five
minutes, then drain off water; this removes the slightly bitter taste.
Now put barley into saucepan with Crisco and water, let these boil
gently until barley is tender, drain, and rub through sieve. Add stock
to this puree and let simmer ten minutes. Beat yolk of egg with cream
and when soup has cooled slightly, strain them in. Stir soup over fire
a few minutes to reheat; but be careful that it does not boil, or it
will curdle. Season carefully, add carrot balls and peas, which should
first be heated in a little stock or water. Serve with dice of toast
or fried bread. If you do not possess a round vegetable cutter, cut
the carrot into small dice. This is a particularly nourishing soup. If
you prefer a slightly cheaper variety, use milk instead of cream, and
if you have no white stock use milk and water in equal proportions
instead, and cook a carrot, turnip and onion in milk and water for
twenty or thirty minutes.

Soup Verte

4 tablespoonfuls flour
3 tablespoonfuls Crisco
2 quarts stock
1 bunch parsley
1 lb. spinach
1 bunch parsley
1 teaspoonful sugar
2 egg yolks
1 lemon
Salt and pepper to taste

Put stock into saucepan; add spinach and parsley, picked and
thoroughly washed; let all boil twenty minutes; strain, rubbing puree
through sieve. Return it all to saucepan, add Crisco and flour mixed
together with cupful of water, sugar and strained juice of a quarter
of lemon. Let boil five mi