SOUR SOUP (FOR PURIM)

Take one pound of soup meat and two soup bones, put on to boil in
boiling water. Cut two leeks in slices like noodles, some cooked
tomatoes which have been cooled and strained, some cauliflower, two
tablespoons of sugar, a pinch sour salt, pepper and salt and let cook
steadily. When the soup is done thicken it with two egg yolks that have
been beaten up with a little salt and some cold water. Do not cook after
adding yolks of eggs.


TOMATO SOUP

Take a large soup bone or two pounds of soup meat, the latter preferred,
one or two onions, a few potatoes, a few carrots, a turnip, soup greens
and a can of tomatoes or a quart of fresh ones, cook two hours, and in
season add two ears of sweet corn grated. Season with salt and pepper.
Thicken with a tablespoon of flour, dissolved in cold water. A nice
addition to this soup is a handful of noodles cut into round disks with
a thimble.


VEAL SOUP

Boil a piece of veal, off the neck, and one or two veal bones in two
quarts of water, add a sprig of parsley, one onion, cut up into small
pieces. Strain and thicken with the yolks of two eggs slightly beaten
with a tablespoon of cold water. Season with salt and pepper to taste.