Preparation: The beans are soaked, drained and boiled until soft in 1½ qts. of water. When they are soft the water must be all boiled down. Strain the beans through a fine sieve. This puree or mass is stewed in the butter and the crab or lobster butter and then the bouillon is added, also the white pepper. The cream is put into the soup dish and the soup is poured over it. Begin preparation of this soup about 3 hours before time to serve. No. 35—PEA SOUP WITH BOUILLON. Quantity for 6 Persons. 1½ cups of peas 3 qts. of bouillon ½ tbsp. of butter ½ lb. ham or bones 1 roll Preparation: The peas are prepared just like the beans in No. 33, then they are boiled until soft in bouillon for 3 hours. The soup is then strained. If it is ham that is being boiled in the bouillon, cut same into small pieces and put them into the strained peas. Cut the roll into small cubes, fry them in butter until light yellow and serve with the soup. No. 36—LENTIL SOUP. Quantity for 6 Persons. 2 cups of lentils 3 qts. of bouillon ½ tbsp. of butter 1 tbsp. of flour 1 lb. of Wiener sausage Preparation: The lentils are soaked in water for one hour, then this water is poured off and the lentils brought to boil in cold water. They must boil for 10 minutes. This water is again poured off and the bouillon added; in this the lentils are boiled until soft which requires 2½ to 3 hours. When the lentils are done, the butter is heated and the flour stirred into it; this is then poured into the soup. Ten minutes before serving put the Wieners into the soup, let come to a boil and then merely steep. The Wieners are served with the soup. Remarks: Put very little salt into the soup, because the Wieners are already seasoned. No. 37—FRESH VEGETABLE SOUP WITH BOUILLON. Quantity for 6 Persons. 3 small carrots 2 small kohlrabis ¼ head of celery ¼ head of cauliflower 30 pods of shelled peas 6 asparagus stalks 2 potatoes if you like ½ tbsp. of butter 1 tbsp. of flour 3 qts. bouillon Preparation: The butter is heated and flour put into it to stew, then the bouillon is added; all vegetables and potatoes cut into smalls pieces, and put into the boiling bouillon and cooked for one hour until soft. If you cannot get all of these vegetables you may put less of it into the soup. Instead you may put small meat dumplings of veal or chicken into it. These dumplings are prepared as in recipe No. 10. No. 38—ASPARAGUS SOUP WITH BOUILLON. Quantity for 6 Persons. 2 lbs. of asparagus 3 qts. of bouillon 1 tbsp. of butter 2½ tbsps. of flour Preparation: The butter is heated and the flour stewed in it, then the bouillon is added and let come to a boil. The asparagus is peeled, cut into small pieces, 1½ inches long, and boiled in the bouillon for ¾ of an hour. If the asparagus is tender it will be done after ½ hour cooking. No. 39—CAULIFLOWER SOUP WITH BOUILLON. Quantity for 6 Persons.