1 egg yolk.
1/4 cup flour salt.
Beat the egg yolk and add flour to make a stiff dough. Roll very thin, fold one-half over the other side, and roll like a jelly roll. Cut in very thin slices crosswise and shake to unfold. Add to the boiling soup.
1/4 cup rice.
1 1/2 quarts water.
4 tablespoons Savora 1 tablespoon butter.
1/2 teaspoon celery salt.
Cook the rice in the water to which has been added the celery salt and savora. Let boil one-half hour or more. Add the butter and serve.
3 tablespoons rice 3 cups water 1/2 teaspoon salt.
1/4 cup mushrooms 1 teaspoon Savora 3 tablespoons butter.
Cook the rice one-half hour in the. water with the Savora and salt. Cook the mushrooms in a double boiler in the butter, and add to the above ingredients.
1 1/2 cups strawberry juice 1 1/2 cups pineapple juice 1 cup cooked cherries and juice.
2 tablespoons lemon juice 2 tablespoons sugar 2 tablespoons sago 1 1/2 cups water.
Cook the sago in the water until transparent. Add the other ingredients. Reheat and serve. The amount of sugar to be added will be determined by the amount used in the canned fruit, if canned fruit juice is used. The quantity of soup should equal one quart. It may be served hot or cold.
1 cup dried lentils.
2 teaspoons salt.
1 tablespoon butter 1 tablespoon flour.
1 tablespoon lemon juice.
2 slices onions.
1 small bay leaf 1 1/2 quarts water.
Put the lentils, bay leaf and onion to boil in the water, and cook slowly for three hours, or until tender. Then put through a colander. Rub the flour and butter together and stir in a little of the soup, then add this to the whole of the mixture and boil 5 minutes. Add the salt and lemon juice just before serving. This should make one quart of soup. If not, add water sufficient to make this quantity.
1/2 cup dried peas 1 teaspoon salt 3 quarts water.
Soak the dried peas over night. Then put to cook in cold water and let come slowly to the boiling point. Let simmer for 4 hours, or until the peas are thoroughly softened. Pare and slice the turnips and carrots, and put to cook with the peas, about an hour and a half before the peas have finished cooking. Pare the potatoes and slice, and add them to the peas, and other ingredients, a half hour before they are finished cooking. When all are tender, drain off the liquid, which should equal one quart in quantity. If there is not this quantity, add sufficient water to make one quart. If desired 1 tablespoon Japanese sauce or soy, or 2 teaspoons Savora may be added. To each serving add a tablespoon small string beans cut into short lengths.
1/2 cup diced carrots 1/3 Cup diced turnips 1/3 cup chopped cabbage.
1/3 cup chopped celery 1/3 cup potato, sliced 1/3 cup sweet potatoes.
1/3 cup chopped onion.
Bring the vegetables to a boil in 1 quart of water. Then cook in double boiler 3 hours. Reserve potatoes until l/2 hour before serving. Add 1 1/3 cups bean stock, salt, season with thyme, add 1 teaspoon butter and serve. To each serving add a dessert spoon of canned peas. This makes 1 quart soup.
Prepare the bean stock as follows:
Soak 1 cup of beans in 1 quart water over night. Put to cook in the same water in which they were soaked and cook until thoroughly softened. Let stand until settled, then strain off the clear liquid. There should be 1% cups of it. If deficient in quantity add sufficient water to make this amount.
1/2 cup diced carrots 1/3 Cup diced turnips 1/3 cup sliced onions.
1/3 cup chopped celery.
2 tablespoons Savora.
3 quarts cold water.
Put the vegetables to cook and let them come slowly to the boiling point. Let boil for one hour or more or until the vegetables are tender and the liquid is reduced to 1 1/2 quarts. Strain out the vegetables, add the savora and salt if desired. Clarify the stock as follows: Beat the whites of two eggs slightly, break the shells into small pieces and add with the beaten whites to the cool stock. Place over a hot fire and stir constantly until the boiling point is reached.
Boil 2 minutes and then set on the back of the range and let simmer 20 minutes. Remove the scum and strain through a double thickness of cheese cloth placed over a fine strainer. It may now be served as a clear bouillon, or it may be served in bouillon cups with a spoonful of whipped cream on top.
2 cups flour.
3 quarts water.
1 1/2 tablespoons Savora.
5 teaspoons salt.
4 tablespoons butter.
Prepare the noodles by beating the eggs slightly and adding the flour, making a very stiff dough. Roll very thin, fold one-half over the other side and roll like a jelly roll. Cut in very thin slices crosswise, shake and unfold. Prepare the stock of the other ingredients and add the noodles to the boiling liquid. Cook 1/2 hour or more until the noodles are very tender.