Preparation. The can of tomatoes is heated, the fresh tomatoes must be boiled until soft in ½ qt. of water, then pressed through a fine sieve. The milk and butter are brought to boil in a double boiler and the tomatoes are put into it. Salt, pepper and sugar put in, then the soda stirred in and the soup served at once. No. 44—MOCK-TURTLE SOUP. Quantity for 8 Persons. ½ calf’s head without the brains 1 calf’s tongue or 2 feet ⅛ lb. of raw ham, (scant) 1 carrot 1 piece of parsley root ½ of a celery root 2 small onions ⅛ qt. red wine Salt and pepper ⅛ lb. of butter ⅛ lb. of flour 1⁄16 qt. of Madeira wine 4 eggs 2½ qts. of water Preparation: The finely cut ham, soup greens and onions are fried and the calf’s head and tongue or chopped feet are then put in and the quantity of water added. The feet must be scalded before using. The whole is cooked until tender and salt and pepper added. Then it is strained. The skin of the calf’s head is cut into small pieces (also the tongue and feet) a little salt is strewn over the meat and the red wine poured over it. Butter and flour are browned and the bouillon, from which the fat has been removed is poured on, also the Madeira wine. The soup is now slowly boiled for one hour. The scum and fat must be taken off. Now the meat with the red wine are put in. The eggs are boiled hard and the whole yolks put into the soup. You can also cut the yolks in halves and put one-half into each soup dish. It requires 3 hours to cook this soup. No. 45—POTATO SOUP WITH BOUILLON. Quantity for 6 Persons. 2 lbs. of raw or unboiled peeled potatoes 2 qts. bouillon of ox bones (soup-bones) or bouillon of rabbitroast bones, or bouillon of poultryroast bones 1 roll cut into small cubes ½ tbsp. of butter Preparation: The potatoes are pared, cut into small pieces and cooked until soft in the bouillon, then pressed through a sieve. If you wish you may leave the pieces of potatoes whole. The roll cubes are toasted light yellow and put into the soup or served with it. Remarks: Potato soup of rabbitroast bones or fowl bones is very good. If there is some meat left on these bones, cut it in small pieces and put it into the soup. No. 46—POTATO SOUP. Quantity for 6 Persons. 2 lbs. of raw potatoes 2 qts. of water 1½ tbsps. of fresh butter Salt 1 roll cut into cubes ½ tbsp. of butter ½ tsp. of meat extract Preparation: The potatoes are pared, cut into small pieces, and cooked until soft in the 2 qts. of water, then pressed through a sieve and cooked again. Salt, butter, meat extract are now added. The roll cubes are fried light yellow in the ½ tablespoonful of butter and put into the soup before serving. No. 47—WHITE WINE SOUP. Quantity for 6 Persons. 1 qt. light white wine 1 qt. water 1 stick of cinnamon 2 cloves 2 tsps. of lemon sugar or 4 slices of lemon ¼ lb. of sugar 3 tbsps. of corn starch or flour 1 pinch of salt 3 eggs