1 head of cauliflower 3 qts. bouillon 1 tbsp. of butter 2½ tbsps. of flour Preparation: The preparation of this soup is the same as No. 38. The cauliflower is broken into small roses and boiled in the prepared bouillon about 20 minutes. No. 40—SORREL SOUP WITH BOUILLON. Quantity for 6 Persons. ¼ lb. of sorrel ½ lb. lettuce leaves ¼ lb. butter 3 tbsps. of flour 2½ qts. bouillon 5 tbsps. of cream Some sugar 1 pinch of pepper 1 roll cut into small cubes ½ tbsp. of butter 2 yolks of eggs Preparation: The sorrel and lettuce leaves are put into boiling water for a minute and placed in a sieve to drain. It is then put into ¼ lb. of butter and stewed for 10 minutes. After this the mass is pressed through a sieve and stirred with the yolks of eggs and cream. The bouillon should be prepared and heated beforehand; the butter should be heated and the flour stirred in, and to this the bouillon is gradually added. The cubes of roll are fried light yellow in the ½ tablespoonful of butter. When the puree is done it is poured into the boiling bouillon and sugar and pepper put in to suit taste. The fried roll cubes are served with the soup. No. 41—CELERY SOUP WITH MILK. Quantity for 6 Persons. 2 small bundles of fresh celery or 1½ head of celery 2 tbsps. of butter 3 tbsps. of flour 1½–2 qts. of milk and ½ qt. cream 1–2 yolks of eggs 1 pinch of pepper 1 pinch of salt Preparation: The celery is cut into small pieces, and boiled in water until soft, then strained through a hair sieve. The butter is heated with the flour in it and the milk is now added. The boiled and strained celery is added, let come to a boil, stirring constantly. Add enough salt and pepper to suit your taste, stir in the yolks and serve at once. If you leave the soup standing it will get thick. No. 42—TOMATO SOUP. Quantity for 6 Persons. 1 qt. canned tomatoes, or 4 lbs. of fresh tomatoes 1 qt. of water 1 tbsp. of butter ½ tsp. of sliced onions 1 pinch of pepper Salt, some sugar 2 tbsps. of flour 1 roll cut into cubes ½ tbsp. of butter 1 tsp. of chopped parsley Preparation: The tomatoes are boiled in water for a few minutes. If you have taken fresh tomatoes let them cook ½ hour in 1¼ qts. of water. Butter and finely cut onions are steeped so that the onions remain light yellow, add the flour and cook a little more. Butter, flour and onions are now put into the boiling tomatoes, and boiled with them. Then the mass is strained, sugar, salt, pepper added, the whole heated, the chopped parsley put in, and the soup served. The roll cubes are fried light yellow and put into the soup or if you wish you can serve them with the soup. No. 43—TOMATO SOUP WITH MILK. Quantity for 6 Persons. 1 qt. canned tomatoes or 4 lbs. fresh tomatoes 1 qt. of milk ½ tbsp. of butter 1 pinch of salt 1 pinch of sugar 1 pinch of pepper 1 tsp. of baking soda