LENTIL SOUP
(_Brodo di Lenticchie_)

3 tablespoons of dried lentils
1/2 tablespoon of butter
2 tablespoons of cream
Meat stock

Cover the lentils with water and boil until they are quite soft. Pass
them through a colander or a sieve. Melt the butter in a saucepan,
add the lentils and cream, mixing well, then add a ladleful of the
stock, and boil for a few minutes; then add the rest of the desired
amount of stock, a ladleful at a time.


VEGETABLE SOUP
(_Zuppa alla Primaverile_)

Take some cabbage, carrots, celery, onions, turnips, lettuce, squash,
potatoes, beans, and peas. Chop each into very small pieces, wash and
drain. Take a saucepan, put in a heaping tablespoon of butter; chop up
another small piece of onion and add to butter and fry until onion is
golden; then add all the vegetables, salt, and pepper, and cover the
saucepan. When the vegetables are half cooked, and their juice has
become absorbed, dissolve one tablespoon of tomato paste in one-third
of a cup of hot water, and add. Instead of the tomato paste there may
be added to the onion, before putting in the vegetables, one tomato,
peeled and cut into small pieces. When the tomato is cooked add the
vegetables. Then add water, a little at a time, until you have