ANOTHER SORREL SOUP
Take a tablespoonful of breadcrumbs, moisten them in milk in a pan, then add as much water as you require. Throw in three medium potatoes, a handful of well washed sorrel, and a sprig or two of chervil, a lump of butter, pepper, and salt. Bring to the boil, simmer for quarter of an hour, pass through a tammy, heat again for ten minutes and serve burning hot.
[Esperance.]
HASTY SOUP
Into a quart of boiling water throw lightly four tablespoonfuls of semolina, so that the grains are separated. Let it boil for a quarter of an hour, with pepper and salt. Take the tureen and put the yolk of an egg in it with a bit of butter the same size, mix them with a fork and pour in a teacupful of hot water with extract of meat in it, as strong as you wish. Quickly pour in the semolina soup and serve it at once. This is a quickly made and inexpensive dish, besides which it is a nice one.
[Madame Alphonse F.]