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 1 tbsp. of butter

 3 qts. of bouillon

 1 or 2 yolks of eggs

 1 milk roll cut into small cubes

 ½ tbsp. of butter

Preparation:

The milk roll is cut into cubes and fried in the ½ tablespoonful of butter until light yellow. When serving the soup put these bread cubes into it or serve them with the soup.

No. 32—OATMEAL SOUP.

Quantity for 6 Persons.

 2 cups of oatmeal

 2 tbsps. of butter

 Some salt

 ½ tsp. of meat extract

 2½ qts. of water

Preparation:

Remarks:

No. 33—BEAN SOUP WITH BOUILLON.

Quantity for 6 Persons.

 1 cup of nice white beans

 ½ lb. of ham bones

 3 qts. of good bouillon

Preparation:

No. 34—BEAN-PUREE SOUP WITH CRAB OR LOBSTER BUTTER.

Quantity for 4 Persons.

 ¾ cup of white beans

 1½ qts. of water

 1 tbsp. of butter

 1 tbsp. of crab or lobster butter

 1½ qts. of bouillon

 Some white pepper

 3 tbsps. of cream

Preparation:

Begin preparation of this soup about 3 hours before time to serve.

No. 35—PEA SOUP WITH BOUILLON.

Quantity for 6 Persons.

 1½ cups of peas

 3 qts. of bouillon