Take four cold, boiled beets and grate them. Dissolve a teaspoonful of beef extract in one pint of boiling water. Add it to the beets, and when they reach the boiling point add one pint of hot milk; stir in a tablespoonful of butter, palatable seasoning of salt, and when it reaches the boiling point, add tablespoonful of arrow-root dissolved in two tablespoonfuls of cold water. Bring to boiling point again, and serve.
Cut six large tomatoes into small pieces. Put them into a saucepan with one pint of water, or stock, add tablespoonful of butter, slice of onion, bay leaf and a sprig of parsley. Cook slowly twenty minutes and press through a sieve sufficiently fine to remove the seeds. Return this soup to the fire, add tablespoonful of arrow root moistened in two tablespoonfuls of cold water, another tablespoonful of butter and a palatable seasoning of salt and pepper, and serve with squares of toasted bread.
Put one pint of stewed tomatoe into a saucepan, add slice of onions, bay leaf and sprig of parsley. Simmer ten minutes. Cover four tablespoonfuls of pearl sago with a pint of cold water and soak for twenty minutes. Now, stand this over the back part of the stove until the sago is perfectly clear, and the water almost boiling hot. Add to the tomatoes one pint of boiling water and two tablespoonfuls of butter, then press through a sieve. Return to the fire, add a teaspoonful of salt, half teaspoonful of pepper and then the sago. Serve at once. This soup may be varied by adding, instead of the pint of water to the tomatoes, a pint of stock.
Boil and cut into dice one young carrot, one onion and one potato. Put two ounces of butter in the frying-pan, throw in the vegetables and stir carefully until they are a golden brown. Then skim them out and put them in a saucepan. Cover with one quart of boiling water, add a bay leaf and simmer gently twenty minutes. Press through a purée sieve, return these to the kettle, add a teaspoonful of kitchen bouquet and palatable seasoning of salt and pepper. Serve with cheese balls.
Put a tablespoonful of butter and a quarter of a cup of water over the fire to boil. Stir in quickly a quarter of a cup of flour and stir for a minute. Take from the fire and add one well-beaten egg and two tablespoonfuls of grated cheese. Drop this mixture into a greased baking pan, and bake in a quick oven fifteen minutes. The paste should not be larger than a good sized bean as you drop it on the pan. A very good way to make them is to put this mixture in a pastry bag and press it through a plain tube, and cut it off into small balls.