CREAM OF LENTIL SOUP

Soak one cup of lentils over night. Drain and boil slowly for one hour
in water containing one-half teaspoon of baking soda, drain and boil
again very gently in fresh water; when the lentils are tender drain off
most of the liquid and return to the fire. Add two tablespoons of
butter, or butter substitute, two teaspoons of salt, and one-half
teaspoon of sugar. Bring three cups of milk to a boil in the
double-boiler. Just before serving mash the lentils through a strainer
directly into the milk. Serve in cups and pass croutons with the soup.


ONION SOUP

Slice two or three large onions; fry them in a tablespoon of butter
until they are soft and red, then add three tablespoons of flour and
stir until it is a little cooked. To this add slowly a pint of boiling
water, stirring all the time, so it will be smooth.

Boil and mash three good-sized potatoes. Add to them slowly a quart of
scalded milk, stirring well so it will be smooth. Add the potato and
milk mixture to the onion mixture. Season with salt and pepper. Let it
get very hot, and pass it through a strainer into the tureen. Sprinkle
over the top a little parsley chopped very fine, and a few croutons.


CREAM WINE SOUP

Put one cup of white wine and one-half cup of cold water on to boil, add