The Swedish, French, American cook book

Take two quarts of stock; add one cup tomato juice; put on stove; color with kitchen bouquet; flavor with sherry; when it comes to a boil, thicken with two tablespoons cornstarch dissolved in one and a half cups water. In the meantime peel three onions; cut in thin slices; add to the soup; simmer until well done; skim again and again. [This soup should be very clear and simmery, and of an amber shade.] In the meantime cook a dish of rice; dissolve the curry powder; put over the rice. Serve with the soup. Mulligatawny Soup ( Soupe Mulligatawny) a l’lndienne Put one tablespoon butter in a saucepan; add one tablespoon flour, four cups chicken broth, one half teaspoonful curry powder. Serve with pieces of chicken and fricadelles in the soup. [Fricadelles are small balls made from chicken mousse]. Serve with rice [see recipe: Soupe au Cari Indienne.] Vegetable Soup {Pot age aux Legumes) a la Parisienne Put in a saucepan on the stove three onions, two carrots, one cup tomato juice, some turnips, pepper, salt, and three quarts water. Let boil until the vegetables are well cooked and the juice stewed down to about two quarts. Put one tablespoon butter in a saucepan; add two tablespoons flour; add the liquid from the vege¬ tables; color with kitchen bouquet; add two cups of cut-up vege¬ tables — such as carrots, onions, and turnips — and half cup of cut-up tomatoes; put into the soup and cook until vegetables are well done. Skim during the time it is cooking; flavor with sherry. When done, add two tablespoons of chopped parsley and be sure to see that it is a dark golden color. Dried Pea Soup with Stock a la Hammond Potage aux Pois Secs, a la Hammond Soak two cups of peas overnight; put them on in water, with carrots, onions, half pound of good smoked bacon, and a little baking soda — no salt. Let boil; when the peas are cooked, add pepper and salt; then mash through a sieve. Add one quart of stock; let simmer; add half cup tomato juice; thicken with a tablespoon of cornstarch dissolved in a half cup of water. Strain through a fine strainer. Before serving garnish with carrots and shallots (and some pieces of ham, if at hand.) Lamb Soup with Barley a la Victoria Consomme d’Agneau a l’Orge, a la Victoria Take one shoulder and one neck of lamb; cut in large pieces; put in a soup pot; add about five quarts of water, onions, carrots, pepper, salt, one cup of tomato juice, one leek, one bunch of soup greens, and two bay leaves, Let come to a boil and simmer for about three hours. Strain the stock; the meat can be used after¬ ward for a fricassee of lamb, Perigord, etc. Skim the fat off the stock; add a half cup of pearl barley that has been washed in hot water; add to the stock, amounting to about four quarts. Let simmer two hours, slowly, until it is reduced to two quarts; add some shallots, cut in pieces, and carrots, during the time of the boiling. Skim well; season with pepper and salt. When ready, add two tablespoons chopped parsley and serve with the shallots and the carrots in it. Tomato Soup with Rice {Potage aux Tomates et au Riz)