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Tomato Soup

Boil together six medium potatoes, a celery, two leeks, two carrots, and a pound of fresh tomatoes, with pepper, salt and a leaf of bay. Pass all through the sieve. Fry two or three chopped onions in some butter and add the soup to them. Boil up again for twenty minutes before serving. If you have no fresh tomatoes, the tinned ones can be used, removing the skin, at the same time that you add the fried onions.

Soup, Cream of Asparagus Boil some potatoes and pass them through the sieve, add the asparagus-tops, with a pat of butter for each four tops; thin the soup with extract of meat and water, and at the last moment stir in the raw yolks of two eggs, and a little chopped parsley.