SPINACH-TOMATO SOUP
Put 1 tablespoon of butter into the frying pan, and when melted add 1 onion chopped fine, and let cook slowly for ten minutes. Put 1 cup of cold prepared spinach into the butter and onion and 1 cup of tomato sauce or tomatoes, and let heat through. Put 2 cups of milk in a double boiler with 1 tablespoon of flour and 1 of butter rubbed together. Add a pinch of soda to the tomato-spinach mixture, press it through a sieve, and stir the purée into the milk when it boils. Season with salt and pepper and add 1 tablespoon of cream.
CREAM OF SPINACH
Put the contents of 1 can of spinach in a chopping-bowl and chop it to a fine pulp; then put it in a double boiler with 2 tablespoons of onion juice (grated onion), and some salt and pepper, and 5 or 6 cups of milk. Let all cook together for twenty minutes, then pour through a sieve, pressing the spinach to extract the juice. Return the soup to the double boiler, add 1 tablespoon of butter, re-season with salt and pepper and a pinch of nutmeg or mace, and some celery salt. A tablespoon of whipped cream added at the last is an improvement, or 1 tablespoon of finely chopped white and riced yolk of hard-boiled egg can be added. The spinach itself can be prepared next day in any of the ways described for serving spinach.
FRENCH SORREL SOUP
Wash 1 quart of sorrel and put it to cook in cold water, remove from the fire in ten minutes and drain and chop fine. Put 2 tablespoons of butter in a saucepan and fry in it when melted 1 small onion chopped fine; then add the sorrel to this and stir for three or four minutes and add 2 cups of cold milk and let simmer for five minutes. Dissolve in 1 cup of milk, 1 teaspoon of sugar and 1 tablespoon of potato flour (or other thickening), and add to the boiling soup; then strain, reheat, and serve with the addition of 1 tablespoon of whipped cream.