I GARLIC CLOVE, CRUSHED Slowly fry onion, leek and pork in fat, but do not brown; add carrots, turnips, cabbage and beans and slowly fry, turning occa- sionally with a wooden spoon. Then add boiling water, potatoes and garlic and bring to boiling point. Cook 4 hours over lowest heat or in a fireless cooker. Eat without straining. JERUSALEM ARTICHOKE SOUP 3 TABLESPOONS BUTTER I CLOVE I LARGE ONION, CHOPPED I SPRIG CELERY LEAVES 1 POUND JERUSALEM ARTICHOKES 2 SPRIGS PARSLEY 2 LARGE POTATOES 2 EGG YOLKS 2 QUARTS BOILING WATER 2 TABLESPOONS MILK, OR WATER . Slowly fry onion in butter, but do not let it color. Add peeled and chopped artichokes, and the potato, peeled and quartered; slowly fry for a moment only. Then add water, and the clove, parsley and celery tied together with a thread so they may be easily removed at the end. Cook until vegetables are soft, remove the celery, pars- ley and clove, and press vegetables and liquor through a fine sieve. 14 MOST-FOR-YOUR-MONEY COOK BOOK Reheat, but do not let boil. Beat egg yolk with milk and add slowly, stirring soup all the time. More butter may be added if you like. Pour over cubes of fried bread, or add a little left-over rice during cooking. CELERIAC SOUP Peel and cut up 3 good-sized celeriacs, parboil, drain and finish cooking over slow fire in two tablespoons butter, but do not let it brown. Add yi the quantity of cut-up raw potatoes and lyi quarts of boiling water and 3 beef or chicken cubes. Simmer until tender, press all through a sieve and simmer again until sufficiently thick. ROUMANIAN CREAM OF POTATO SOUP 3 TABLESPOONS BUTTER OR FAT 2 TEASPOONS SALT 3 LARGE ONIONS, CHOPPED 8 PEPPERCORNS 1 GREEN PEPPER, CHOPPED 3 LARGE POTATOES, DRIED I/^ QUARTS BOILING WATER I >^ CUPS EVAPORATED MILK I TABLESPOON MINCED PARSLEY Slowly cook onion in butter, add green pepper and cook until tender without browning. Add boiling water, seasonings and po- tatoes. Cook until soft and press all through sieve. Reheat to boil- ing point, beating in the milk. Sprinkle in the parsley and serve. TOMATO TAPIOCA SOUP 3 TOMATOES I ONION, SLICED yi BAY LEAF 1 TABLESPOONS BUTTER SMALL SPRIG THYME (OR CELERY) I QUART BOILING WATER 2 TABLESPOONS MINUTE TAPIOCA SALT AND PEPPER Cook tomatoes with bay leaf, thyme and onion until onion is tender and tomatoes are thick — about 30 minutes. Press through a sieve. Drop tapioca into salted boiling water and cook 5 minutes, or until clear. Add tomato mixture and cook and stir until well mixed, then stir in butter, add pepper, and serve. If the tomatoes are too acid yi teaspoon sugar will remedy that. ECONOMY SOUP Boil a minced onion in i>^ quarts stock or water, with a cup of bread crumbs. Press all through a sieve. Bring to boiling point SUBSTANTIAL SOUPS I5 and season. Remove from fire and stir in 2 egg yolks beaten with a couple of tablespoons milk. Sprinkle grated cheese over each plate after serving. OYSTER PLANT SOUP (i) 10 SMALL OYSTER PLANT ROOTS I TEASPOON SALT I TABLESPOON FLOUR X TEASPOON WHITE PEPPER 3 TABLESPOONS VINEGAR 2 TABLESPOONS BUTTER 3 CUPS MILK, SCALDED 2 EGG YOLKS, BEATEN OYSTER CRACKERS ✪ French Peasant Soup

AI-modernized reading of the original text

I GARLIC CLOVE, CRUSHED Slowly fry onion, leek and pork in fat, but do not brown; add carrots, turnips, cabbage and beans and slowly fry, turning occasionally with a wooden spoon. Then add boiling water, potatoes and garlic and bring to boiling point. Cook 4 hours over lowest heat or in a fireless cooker. Eat without straining. JERUSALEM ARTICHOKE SOUP 3 TABLESPOONS BUTTER I CLOVE I LARGE ONION, CHOPPED I SPRIG CELERY LEAVES 1 POUND JERUSALEM ARTICHOKES 2 SPRIGS PARSLEY 2 LARGE POTATOES 2 EGG YOLKS 2 QUARTS BOILING WATER 2 TABLESPOONS MILK, OR WATER . Slowly fry onion in butter, but do not let it color. Add peeled and chopped artichokes, and the potato, peeled and quartered; slowly fry for a moment only. Then add water, and the clove, parsley and celery tied together with a thread so they may be easily removed at the end. Cook until vegetables are soft, remove the celery, parsley and clove, and press vegetables and liquor through a fine sieve. Reheat, but do not let boil. Beat egg yolk with milk and add slowly, stirring soup all the time. More butter may be added if you like. Pour over cubes of fried bread, or add a little left-over rice during cooking. CELERIAC SOUP Peel and cut up 3 good-sized celeriacs, parboil, drain and finish cooking over slow fire in two tablespoons butter, but do not let it brown. Add yi the quantity of cut-up raw potatoes and lyi quarts of boiling water and 3 beef or chicken cubes. Simmer until tender, press all through a sieve and simmer again until sufficiently thick. ROUMANIAN CREAM OF POTATO SOUP 3 TABLESPOONS BUTTER OR FAT 2 TEASPOONS SALT 3 LARGE ONIONS, CHOPPED 8 PEPPERCORNS 1 GREEN PEPPER, CHOPPED 3 LARGE POTATOES, DRIED I/^ QUARTS BOILING WATER I >^ CUPS EVAPORATED MILK I TABLESPOON MINCED PARSLEY Slowly cook onion in butter, add green pepper and cook until tender without browning. Add boiling water, seasonings and potatoes. Cook until soft and press all through sieve. Reheat to boiling point, beating in the milk. Sprinkle in the parsley and serve. TOMATO TAPIOCA SOUP 3 TOMATOES I ONION, SLICED yi BAY LEAF 1 TABLESPOONS BUTTER SMALL SPRIG THYME (OR CELERY) I QUART BOILING WATER 2 TABLESPOONS MINUTE TAPIOCA SALT AND PEPPER Cook tomatoes with bay leaf, thyme and onion until onion is tender and tomatoes are thick — about 30 minutes. Press through a sieve. Drop tapioca into salted boiling water and cook 5 minutes, or until clear. Add tomato mixture and cook and stir until well mixed, then stir in butter, add pepper, and serve. If the tomatoes are too acid yi teaspoon sugar will remedy that. ECONOMY SOUP Boil a minced onion in i>^ quarts stock or water, with a cup of bread crumbs. Press all through a sieve. Bring to boiling point and season. Remove from fire and stir in 2 egg yolks beaten with a couple of tablespoons milk. Sprinkle grated cheese over each plate after serving. OYSTER PLANT SOUP (i) 10 SMALL OYSTER PLANT ROOTS I TEASPOON SALT I TABLESPOON FLOUR X TEASPOON WHITE PEPPER 3 TABLESPOONS VINEGAR 2 TABLESPOONS BUTTER 3 CUPS MILK, SCALDED 2 EGG YOLKS, BEATEN OYSTER CRACKERS

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