Put on to boil one cup of good red wine and one-half cup of water,
sweeten to taste, add three whole cloves and three small pieces of
cinnamon bark, let boil ten minutes, and pour while boiling over the
well-beaten yolk of one egg. Eat hot or cold. This quantity serves one
person.


SPLIT PEA SOUP (MILCHIG)

Soak peas in lukewarm water over night. Use one quart of peas to one
gallon of water. Boil about two hours with the following vegetables: a
few potatoes, a large celery root, a little parsley and a little onion,
a small carrot cut up in cubes and a small clove of garlic. When boiled
down to half the quantity, press all through colander. If soup is too
thin, take a tablespoon of flour blended with a little cold water in a
saucepan and add to the peas already strained. Serve with croutons.


TOMATO SOUP WITH RICE

Brown slightly one minced onion in one tablespoon of butter, add one can
of tomatoes or a quart of medium sized tomatoes cut in small pieces,
season with salt, pepper, one tablespoon of sugar and a pinch of
paprika. Simmer a half hour, strain and thicken with one tablespoon of
flour moistened with cold water, add the strained tomatoes and one cup
of boiled rice; let come to a boil and serve.


MILK AND CHEESE SOUP