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It requires 3 hours to cook this soup.

No. 45—POTATO SOUP WITH BOUILLON.

Quantity for 6 Persons.

 2 lbs. of raw or unboiled peeled potatoes

 2 qts. bouillon of ox bones (soup-bones) or bouillon of rabbitroast

 bones, or bouillon of poultryroast bones

 1 roll cut into small cubes

 ½ tbsp. of butter

Preparation:

The roll cubes are toasted light yellow and put into the soup or served with it.

Remarks:

No. 46—POTATO SOUP.

Quantity for 6 Persons.

 2 lbs. of raw potatoes

 2 qts. of water

 1½ tbsps. of fresh butter

 Salt

 1 roll cut into cubes

 ½ tbsp. of butter

 ½ tsp. of meat extract

Preparation:

The roll cubes are fried light yellow in the ½ tablespoonful of butter and put into the soup before serving.

No. 47—WHITE WINE SOUP.

Quantity for 6 Persons.

 1 qt. light white wine

 1 qt. water

 1 stick of cinnamon

 2 cloves

 2 tsps. of lemon sugar or 4 slices of lemon

 ¼ lb. of sugar

 3 tbsps. of corn starch or flour

 1 pinch of salt

 3 eggs

Preparation:

Cloves, lemon slices, and cinnamon are taken out. Zwieback or toasted slices of rolls are served with this soup.