For most people in the world, soup serves as a humble economy food, according to the frugal principle of “waste not, want not.” Wealthier households use whole chickens, pork to make the very best stock, while the poor often rely on carcasses and scraps from butchering.
1 cup potato buds 1/2 cup dry milk 2 beef bouillon dried parsley and onions. Boil 4 cups water, mix, bring back to boil and simmer a couple of minutes.
To two pounds of washed and picked sprouts add ten potatoes, two onions, two leeks, salt, pepper. Cook all gently and pass through a sieve. Add at the last moment a sprinkle of chopped chervil.
6 ozs. sago 2 qts. stock juice of 1 lemon. Wash the sago and soak it for 1 hour. Put it in a saucepan with the lemon juice and stock, and stew for 1 hour.
1 qt. water or white stock, 1 lb. tomatoes.
Slice the tomatoes, and simmer very gently in the water until tender. Rub through a sieve. Boil up and serve.
German Iced Beer Soup.
Take one quart of fresh beer. Sweeten to taste and flavor with a pinch of cinnamon and nutmeg. Slice a lemon very thin and put in the beer. Let get very cold on ice and serve with sponge-cake.