One can of tomato soup,
One quart of water,
One teaspoon of salt,
Two tablespoons of grated onion,
Two tablespoons of finely minced parsley,
Two beef cubes.
Heat slowly, then serve with tiny squares of toast.
LYONNAISE POTATOES
One-half cup of finely chopped onions,
One quart of thinly sliced cold-boiled potatoes.