¼ cup of sago 3 cups of water ½ cup of sugar 2 slices of lemon 1½ cups red wine or raspberry juice Preparation: The sago is soaked in cold water for one hour. This water is then poured off and 3 cups of fresh water added in which the sago is boiled until soft and transparent. Add the quantity of red wine or juice, sugar and lemon and let it boil 5 minutes longer. Remove the lemon slices. Serve this soup with zwieback or with small slices of toast. No. 30—FARINA SOUP WITH BOUILLON. Quantity for 6 Persons. ¾ cup of farina 2 qts. of bouillon Preparation: Let the already strained bouillon boil, then pour the farina into it slowly while stirring it, and leave it to boil 10 minutes. No. 31—GREEN CORN SOUP WITH BOUILLON. Quantity for 6 Persons. 1½ cups of green corn 1 tbsp. of butter 3 qts. of bouillon 1 or 2 yolks of eggs 1 milk roll cut into small cubes ½ tbsp. of butter Preparation: The green corn is steeped in the tablespoonful of butter, then the bouillon is added and this boiled slowly for 2 hours. This is then strained through a hair sieve and the yolk of one egg stirred in. The milk roll is cut into cubes and fried in the ½ tablespoonful of butter until light yellow. When serving the soup put these bread cubes into it or serve them with the soup. No. 32—OATMEAL SOUP. Quantity for 6 Persons. 2 cups of oatmeal 2 tbsps. of butter Some salt ½ tsp. of meat extract 2½ qts. of water Preparation: The oatmeal is put on with the water and salt and boiled slowly for ½ hour, then the soup is strained or pressed through a hair sieve. Now add butter and meat extract and let this all come to a boil. If the soup is too thick add some more boiling water. Remarks: Instead of water you may also take milk and leave out the meat extract. You may add some sugar. Small pieces of rolls fried in butter are good with this soup. It is very good for invalids. No. 33—BEAN SOUP WITH BOUILLON. Quantity for 6 Persons. 1 cup of nice white beans ½ lb. of ham bones 3 qts. of good bouillon Preparation: The beans are soaked in water for some hours, pour off the water, put on fresh water and bring to boil. After boiling for 10 minutes, pour off this water and boil again. Now pour it off for the last time, add the bouillon and boil the beans in this until soft. The ham bone is boiled in the bouillon. It requires 3 hours to cook this soup. No. 34—BEAN-PUREE SOUP WITH CRAB OR LOBSTER BUTTER. Quantity for 4 Persons. ¾ cup of white beans 1½ qts. of water 1 tbsp. of butter 1 tbsp. of crab or lobster butter 1½ qts. of bouillon Some white pepper 3 tbsps. of cream