SORREL AND SPINACH SOUP.
To one quart of sorrel add a handful of spinach and a few lettuce leaves. Put them in a frying pan with a large piece of butter and cook until done. Add two quarts of boiling water, season with salt and pepper and just before serving add two eggs well beaten into [...]
POTATO SOUP.
2 lbs. of potatoes, 1/2 a stick of celery or the outer stalks of a
head of celery, saving the heart for table use, 1 large Spanish onion,
1 pint of milk, 1 oz. of butter, a heaped-up tablespoonful of finely
chopped Parsley, and pepper and salt to taste. Peel, wash, and cut in
pieces the potatoes, peel [...]
