1 tablespoonful of butter or fat 3 cups of chicken or veal broth

from stock 1 tablespoonful of cornstarch

2 slices of onion, chopped fine 2 or 3 tablespoonfuls of cold

2 sprigs of parsley, chopped fine water

1/2 can of tomatoes Salt and pepper

 
Cook the onion and parsley in the hot fat till yellowed. Add the tomatoes and broth and let simmer fifteen minutes. Press through a sieve. Reheat to the boiling point; stir in the cornstarch mixed with the cold water; let cook ten minutes. Skim and season.

• 2 ounces of bread (2 or 3 slices) Salt and pepper
• 5 cups of broth

Free the bread from crust, break it in pieces, add to the broth and let simmer about twenty minutes. Stir the soup occasionally with a wooden spoon. When all of the bread is reduced to a pulp and the soup is thickened uniformly, add salt and pepper as needed and serve.

1 pint of lamb broth (liquid in 1/4 carrot, cut in match-like

which lamb was boiled) pieces

1/2 cup of tomato puree (cooked 1/4 green or red pepper, cut in

tomatoes strained) shreds

1/2 an onion, cut in thin shreds 1/4 cup of cooked rice

1/2 teaspoonful of salt

Cook the pieces of onion, carrot and pepper in boiling water till tender; drain and add to the broth with the tomato, rice and salt. Let simmer five minutes.