Salt, and serve.
CREOLE SOUP
- Water, 2 cups.
- Tomatoes, 1 pint.
- Clove of garlic, 1.
- Small turnip, 1.
- Boiled rice, heaped tablespoonful.
- Small carrot, 1.
Boil all together, season with a little salt, rub the vegetables through a sieve, and thin to the consistency of cream with hot water or nut cream.
PALESTINE SOUP
- Jerusalem artichokes, 12.
- Celery, 1 sprig.
- Boiled cream, 1 pint.
- Croutons.
- Leek, 1 sprig.
- Salt.
- Nutmeg.
Wash and peel the artichokes, put over them cold water sufficient to cover, add leeks, celery, and salt. Simmer an hour and a half. Press through a sieve, put back on the stove, and beat into it a pint of boiled cream. Add a little nutmeg. Serve with croutons. If too thick, add a little hot milk or cream.
FRUIT SOUP (PINEAPPLE)
Thicken pineapple juice with arrowroot. Serve cold with a bit of pineapple glace in each cup.