BEER SOUP (PARVE)

Mix the beer with one-third water, boil with sugar and the grated crust
of stale rye bread, add stick cinnamon and a little lemon juice. Pour
over small pieces of zwieback (rusk). Some boil a handful of dried
currants. When done add both currants and juice.


BEET SOUP (RUSSIAN STYLE)

Cut two small beets in strips, cover with water and let cook until
tender, add citric acid (sour salt) and a little sugar to make sweet and
sour, a little salt, and three-quarter cup of sour cream. Serve cold.
Sweet cream may be used and while hot gradually poured over the
well-beaten yolks of two eggs, keeping the soup over the stove and
stirring all the time until thick and smooth. Remove from stove and
serve cold.


CHERRY SOUP

This soup is a summer soup and is to be eaten cold. Cook two tablespoons
of sago in one cup of boiling water until tender, add more as water
boils down. Put one quart of large red or black cherries, one cup of
claret, one tablespoon of broken cinnamon, one-fourth cup of sugar, and
one-half lemon sliced fine, up to boil and let boil fifteen minutes; add
the cooked sago, let boil up and pour very gradually over the
well-beaten yolks of two eggs. Serve cold. Raspberry, strawberry,
currant, gooseberry, apple, plum or rhubarb soups are prepared the same