Preparation: The chicken is cleaned well, washed and cooked until soft with soup greens, salt and water which requires 1½ hours. If it is an old chicken it will require 2 to 3 hours. The rice is washed and put on with some cold water to get partly done. When the water is all boiled down add the strained bouillon. The asparagus and cauliflower are cleaned and cut into small pieces and cooked until soft with the rice in the bouillon. When the soup is done the meat extract is added. The chicken breast is cut into small pieces and put into the soup. You can also carve the whole chicken and serve it with the soup. No. 63—PARTRIDGE SOUP. Quantity for 6 Persons. 2 old partridges 4 potatoes cut in cubes 2 carrots cut in pieces 3 tbsps. of flour 2 tbsps. of butter Salt 2 qts. of water 1½ tbsps. of butter Preparation: The partridges are cleaned well and fried in the 2 tablespoonfuls of butter to a light brown. The flour is browned in the 1½ tablespoonfuls of butter and the water added, also potatoes, carrots and salt and the fried partridges; all of this is boiled until tender in a covered pot. This will require 2 to 2½ hours. The partridge breast is cut in pieces and served in the soup. The remaining partridge meat may be utilized in hash or dumplings. No. 64—WILD GAME OR POULTRY SOUP. Quantity for 4–6 Persons. You can make soups from all kinds of wild or tame birds. Follow directions given for chicken, pigeon or partridge soup. If the soup is made of bones and remnants and not rich enough you may add meat extract. No. 65—RED WINE SOUP WITH SAGO. Quantity for 6 Persons. ¾ bottle of red wine 1 qt. of water ¼ lb. of sago 1 stick of cinnamon ¼ lb. of sugar 2 slices of lemon ½ cup raisins Preparation: The sago and raisins are boiled until soft in the water. Then the red wine is added, also cinnamon, sugar and lemon slices, and the soup is brought to boil again. Zwieback or toasted rolls are served with it. No. 66—TOMATO SOUP WITH SMALL MEAT OR POTATO DUMPLINGS. Quantity for 6 Persons. 1 qt. can of tomatoes 1 qt of water 1½ tbsps. of butter 2 heaping tbsps. of flour ¼ tbsp. of sliced onions Salt to suit taste 1 pinch of pepper 1 tbsp. of sugar Meat Dumplings. ¼ lb. beef ¼ lb. pork 1 egg Salt and pepper to suit taste 1 tbsp. of butter Potato Dumplings. ½ cup grated potatoes ½ egg 2 tbsps. of flour Salt and pepper to suit taste Preparation: Tomatoes are cooked in the water for 10 minutes. The butter is melted and the onions put in and stewed a little, then the flour is stirred in and the whole is put into the soup. Salt, pepper and sugar are added and after a few minutes boiling the whole is strained. The meat dumplings contain beef, pork, 1 egg, butter, salt and pepper, which is all mixed and small dumplings are formed.