Put in the stew-pan the lettuce, onion, parsley, and butter, with the water; let simmer till tender; season with salt; when done strain off the vegetables and put two-thirds of the liquid in the stock. Beat up the yolk with the other third. Put it over the fire, and at the moment of serving add this with the vegetables to the soup.
TURNIP AND RICE SOUP
- Turnip, medium sized, 1.
- Milk, 3 cups.
- Butter.
- Washed rice, 1⁄3 cup.
- Cream, 1 cup.
- Croutons or toast.
Pare a medium-sized turnip, slice, and put with rice and butter into saucepan with sufficient water to cook; let simmer till tender, rub through a fine sieve and return to the saucepan. Mix in enough milk to make of the proper consistency; stir over the fire and let simmer ten or fifteen minutes; then stir in a lump of butter and cream; serve with croutons.
GERMAN LENTIL SOUP
- Lentils, ¾ cup.
- Carrot, a few slices.
- Nut butter, 1 tablespoonful.
- Celery, one sprig, or a little celery salt.
- Salt.
- Water, 4 cups.
- Turnips, a few slices.
- Apple sauce, ½ cup.
- Onion, 1.
Boil lentils in the water with the onion, carrot, turnip, and celery; boil gently about one and one-half hours; put through a sieve and return to soup kettle; add nut butter and apple sauce. Bring to a boil, salt, and serve.
If necessary, add a little boiling water or rich milk to thin the soup.
LENTIL AND TOMATO SOUP
- Lentils, 1 cup.
- Water, 4 cups.
- Nut butter, 1 tablespoonful.
- Salt.
- Onion, 1.
- Stewed tomatoes, 2 cups.
- Browned flour, 1 tablespoonful.