following vegetables: three onions, two carrots, and one head of celery
cut in small dice. Keep the kettle over a high heat until soup reaches
the boiling point; then place where it will simmer for twenty-five
minutes. Add one tablespoon of curry powder, one tablespoon of flour
mixed together; add to the hot soup and cook five minutes. Pass through
a sieve. Serve with small pieces of chicken or veal cut in it.


FARINA SOUP

When the soup stock has been strained and every particle of fat removed,
return it to the kettle to boil. When it boils hard stir in carefully
quarter of a cup of farina, do this slowly to prevent the farina from
forming lumps. Stir into the soup bowl the yolk of one egg, add a
teaspoon of cold water. Pour the soup into the bowl gradually and stir
constantly until all has been poured into the bowl. Serve at once.


GREEN KERN SOUP

Soak one-half cup of green kern in a bowl of water over night. Put on
two pounds of soup meat, add a carrot, an onion, a stalk of celery, a
sprig of parsley, one or two tomatoes, a potato, in fact any vegetable
you may happen to have at hand. Cover up closely and let it boil slowly
over a low heat three or four hours. Put the green kern on to boil in
water slightly salted, as it boils down keep adding soup stock from the
kettle of soup on the stove, always straining through a hair sieve,
until all has been used. Serve as it is or strain through a colander and
put pieces of toasted bread into the soup.