Calories. Apple 1 large 100 Flour 1 tablespoon 30 Olive Oil 1 tablespoon 100 Butter 1 tablespoon 105 Butter 1 teaspoon 35 Sugar 1 teaspoon 20 Crusts 2 50 ---- 440 VII.--Apple Soup No. 2, with Black Crusts--535 Calories. Prepare as the foregoing. Add one-half cup of hot cream before serving; mix well. Omit the extra teaspoonful of butter, oil and lemon. VIII.--Apple Soup No. 3, with Black Crust--488 Calories. Prepare as No. 1. When done, dilute the yolk of one egg with a tablespoonful of water on a soup plate, stir well and gradually add to the soup, also add a teaspoonful of butter and a few drops of lemon. IX.--Apple Soup No. 4, with Black Crusts--515 Calories. Prepare as No. 2, omitting the sugar. This is good for diabetic patients. X.--Apple Soup No. 5, with Black Crusts--468 Calories. Prepare as No. 3, omitting the sugar. This is also good for diabetic patients. XI.--Veal Soup with Sago. Zwieback with Butter--478 Calories. Wash and soak three tablespoonsful of sago in one-half a cup of cold or warm water for several hours. Then boil it in one cup of water with a little salt. When the sago becomes too thick, add one cup of veal stock. Let it all boil together until the sago is done. Then remove from the fire, add a teaspoonful of butter and combine with the yolk of egg as directed for Apple Soup No. 2; also add a few drops of lemon. If flavoring is desired, boil a finely cut carrot and some parsley in the water before the sago is added. Remove the vegetables before serving. Celery is also good for flavoring. Onion does not combine well with sago. A great variety of vegetables in soup is not good for patients. Use different ones each time, and the patient will relish it better. Calories. Sago 3 tablespoons 90 Broth 1 cup 100 Butter 1 teaspoon 35 Yolk of egg 1 48 Zwieback 2 small 100 Butter 1 tablespoonful 105 ---- 478 XII.--Veal Soup with Cream. Crusts or Zwieback--453 Calories. Prepare like the foregoing, omitting the lemon, butter and egg, and using three ounces of hot cream. XIII.--Veal Soup with Green Peas and Zwieback. Soak one-fourth of a cup of dry green peas in soft water over night. Boil them in about one pint of water until tender. Then add one cup of veal stock and more water if the peas are dry. Let all boil for one-half an hour longer, then strain. If the soup is for very young children or invalids, do not press much of the pulp through. Put one zwieback on a soup plate, pour some of the soup over it, then add one or two ounces of hot cream and serve.