CHIFFONADE SOUP
Chop fine two heads of lettuce, and fry brown in butter with a sliced onion. Season with salt and pepper, add six cupfuls of veal stock and one and one-half cupfuls each of peas, string beans, and asparagus tips. Simmer for forty minutes, and serve with croutons.
GREEN-PEA SOUP WITH RICE
Boil three pints of green peas with a carrot and an onion in two quarts of veal stock. Remove the onion and carrot and strain the soup through a fine sieve. Reheat, skim, season with salt, pepper, and sugar, add two cupfuls of boiled rice, and two teaspoonfuls of butter. Bring to the boil and serve.
ITALIAN VEAL SOUP
Cover a large knuckle of veal with three quarts of cold water, and simmer for three hours, skimming often. Strain, add a bay-leaf, a carrot, an onion, a turnip, a blade of mace, two cloves, a stalk of celery, and a small bunch of parsley. Boil for an hour, strain, and cool. When it has jellied, measure the jelly, and reheat with an equal amount of cream. Serve with dice of fried bread.
QUICK TOMATO SOUP
Add two cupfuls of stewed tomato to four cupfuls of veal stock. Strain, season to taste, and thicken with one tablespoonful each of butter and flour blended and cooked until thick in a little cold stock.
SOUP À LA DUCHESSE
Fry in butter two slices of carrot and two slices of onion. Add two blades of mace, and four cupfuls of veal stock. Simmer half an hour, strain, and add two cupfuls of boiling milk. Thicken with one tablespoonful of butter and two of flour, blended and cooked until thick with a little of the soup, season with salt and pepper, add one-half cupful of grated cheese, reheat, and serve with croutons.