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 ½ tbsp. of butter

 ½ lb. ham or bones

 1 roll

Preparation:

Cut the roll into small cubes, fry them in butter until light yellow and serve with the soup.

No. 36—LENTIL SOUP.

Quantity for 6 Persons.

 2 cups of lentils

 3 qts. of bouillon

 ½ tbsp. of butter

 1 tbsp. of flour

 1 lb. of Wiener sausage

Preparation:

Remarks:

No. 37—FRESH VEGETABLE SOUP WITH BOUILLON.

Quantity for 6 Persons.

 3 small carrots

 2 small kohlrabis

 ¼ head of celery

 ¼ head of cauliflower

 30 pods of shelled peas

 6 asparagus stalks

 2 potatoes if you like

 ½ tbsp. of butter

 1 tbsp. of flour

 3 qts. bouillon

Preparation:

No. 38—ASPARAGUS SOUP WITH BOUILLON.

Quantity for 6 Persons.

 2 lbs. of asparagus

 3 qts. of bouillon

 1 tbsp. of butter

 2½ tbsps. of flour

Preparation:

If the asparagus is tender it will be done after ½ hour cooking.

No. 39—CAULIFLOWER SOUP WITH BOUILLON.

Quantity for 6 Persons.

 1 head of cauliflower

 3 qts. bouillon

 1 tbsp. of butter

 2½ tbsps. of flour

Preparation:

No. 40—SORREL SOUP WITH BOUILLON.