60.—JULIENNE SOUP (Bouillon Cubes)
| 2 tablespoons onion | ¼ teaspoon salt |
| 2 tablespoons carrot | 4 cups boiling water |
| 2 tablespoons white turnip | 3 bouillon cubes |
Cut vegetables into fine shreds an inch long, add salt and boiling water, and cook until tender; add bouillon cubes, and salt if necessary. Two tablespoons of tomato ketchup may be added.
61.—MOCK TURTLE SOUP
| 2 pounds knuckle of veal | 1/8 teaspoon pepper |
| ½ pound liver | 2 tablespoons beef drippings |
| 1 onion | 4 tablespoons flour |
| 1 carrot | 1 teaspoon sugar |
| ½ bay leaf | 1 tablespoon vinegar |
| ½ cup celery tops | ¼ teaspoon kitchen bouquet |
| 2 quarts water | 1 hard-cooked egg |
| 2 teaspoons salt |
Wash meat, add vegetables cut fine, and boiling water, and cook slowly for four hours; remove meat, strain stock, remove fat, and add salt and pepper; cook drippings, flour, and sugar together until brown; add to stock, and stir until smooth; add vinegar, kitchen bouquet, and one-half cup each of liver and veal cut in small pieces. Serve a slice of egg in each plate. The left-over meat may be used for hash, croquettes, etc.
62.—MUSHROOM SOUP
| ¼ pound mushrooms | 1/8 teaspoon pepper |
| 3 cups stock | Salt |
| 1 slice onion | 2 tablespoons butter |
| 1 cup hot milk | 4 tablespoons flour |
Wash mushrooms, chop stems, simmer with stock and onion for twenty minutes, and press through a sieve, reserving two or three whole caps; add milk, pepper, and salt if necessary; thicken with butter and flour blended together. Cut mushroom caps into bits, and add to soup.