Most for your money cookbook

Fried croutons give zest to any onion soup, and the simpler the soup is made the better it is. You can get cozy brown bean pots at the five-and-ten from which to sup this soup piping hot in true tradition. The imported ones, costing a dime in France, are a dollar here in the specialty shops. YANKEE ONION SOUP 3 ONIONS, SLICED THIN PAPRIKA X CUP BUTTER 3 CUPS HOT WATER I TABLESPOON FLOUR 2 BOUILLON CUBES SALT TOASTS % CUP GRATED CHEESE, SHARP AMERICAN Brown onions in butter, add flour, salt and pepper, simmer and stir for 2 minutes before adding bouillon cubes dissolved in the hot water. Simmer over slow flame for 30 minutes, stir once in a while, float toasts on, cover with grated cheese, which rapidly melts into luscious loops. Serves three. FRENCH ONION SOUP (SouPE A l'Oignon) 9 WHITE ONIONS, IN SLICES FRESHLY GROUND BLACK PEPPER I TABLESPOON CHICKEN FAT SALT I TABLESPOON FLOUR )4. CUP CREAM BEEF BROTH (OR EVAPORATED MILk) I SUGAR CUBE THIN TOi^ST GRATED GRUYERE CHEESE Stew onions in chicken fat in covered pan until light golden. Stir in flour, stew some more, add beef broth, stir again and cook till tender, using more beef broth and the sugar, pepper and salt. When done, skim off fat, whip in cream, heat, put toast in bowls, cover with cheese, pour the soup on, and dig in. SPANISH GARLIC SOUP yi CUP OLIVE OIL 3 PINTS BOILING WATER lO GARLIC CLOVES (4 CRUSHED, 3 SLICES BREAD 6 minced) 3 HARD-COOKED EGGS, SLICED Slowly fry garlic in oil until brown, but not burned. Add a little water and cook until tender. Mash and add boiling water, stirring well. Season to taste. Cook lo minutes. Heat oil in frying pan until it smokes. Cool a little and fry bread in it. Place bread in a soup dish. Pour soup over bread and put slices of hard-cooked eggs on top. (From the Browns' European Cook Book for American Homes) WATER CRESS SOUP I BUNCH OF WATERCRESS 2 POTATOES, PEELED AND DICED I ONION, SLICED THIN I QUART SALTED BOILING WATER 1 TABLESPOONS OIL OR BUTTER X TEASPOON SUGAR CAYENNE Use only leaves and tender stem ends of cress, saving out a few leaves for the finished dish; chop, and start simmering with the onion in the oil, cook for 5 minutes, then add potatoes and continue to cook, but do not let them color. Add boiling water and simmer until potatoes are soft, about half an hour. Pass all through a fine sieve; season with sugar and cayenne; heat to boiling, stirring constantly. Serve at once with two or three fresh cress leaves in each plate. If desired, the soup may be further thickened with a tablespoon of flour stirred smooth in a little milk or cold water. BORSCHT The low-down on borscht is that it's any beef or beefless soup, with beets, cabbage, carrots and potatoes, eaten hot or cold, with or without sour cream. But borscht is made differently in every section of that broad beet belt stretching all the way through Russia, Poland and adjoining territories, so there's not much good in giving just a recipe or two to stand for all the hundreds of varieties. Besides, most borscht takes hours to prepare, so the practical thing to do when you get a yen for it is to slip into the handiest Russian restaurant, where you can get a whole kettle full, with sour cream.