GLOBE ARTICHOKE OR TURNIP SOUP

Heat two tablespoons of butter, add one and one-half pounds of sliced turnips or artichokes and stir them in the butter, add one tablespoon of flour, a little salt, three cups of hot milk, three cups of hot water, stirring them in slowly. When the vegetables are done rub them through a sieve, put them back in the saucepan, add a little sugar and more seasoning, if required, and heat thoroughly. A little cream or butter may be put into the tureen, and the soup stirred into it.

MILK, OR CREAM SOUP

Heat a quart of milk or cream, add a tablespoon of sweet butter and thicken with a spoon of flour or corn starch, wet with cold milk. Pour, boiling, over pieces of toasted bread cut into dices; crackers may also be used.

SCHALET OR TSCHOLNT (SHABBAS SOUP)

Wash one pint of white haricot beans and one pint of coarse barley and put them into a covered pot or pan with some pieces of fat meat and some pieces of marrow bone, or the backs of two fat geese which have been skinned and well spiced with ginger and garlic. Season with pepper and salt and add sufficient water to cover. Cover the pot up tightly. If one has a coal range it can be placed in the oven on Friday afternoon and let remain there until Saturday noon. The heat of the oven will be sufficient to bake the Schalet if there was a nice clear fire when the porridge was put in the oven. If this dish cannot be baked at home it may be sent to a neighboring baker to be placed in the oven there to remain until Saturday noon, when it is called for. This takes the place of soup for the Sabbath dinner.