Allied Cookery: British, French, Italian, Belgian, Russian

of cream. SERBIAN CHICKEN SOUP Cut a fowl in four or five pieces. Put in a kettle with about one quart of water to each pound of fowl. When half cooked add salt and a carrot, parsnip, some celery and parsley, an onion, and a few whole black peppers. In a separate pan put a tablespoon of lard and 1/2 tablespoon of flour. Stir this until it is brown and add some paprika, according to taste. Add this to the soup. Let it boil a few minutes. Just before serving the soup stir in well the yolk of an egg beaten with three tablespoons of cream. VEGETABLE SOUP (Minestrone alla Milanese) One-half quart of stock, 2 slices of lean pork, or a ham bone; 2 tomatoes, fresh or canned; 1 cup of rice, 2 tablespoons of dried beans, 1 tablespoon of peas, fresh or canned; 2 onions. Put into the stock the slices of pork, cut into small pieces; or, if desired, a ham bone may be substituted for the pork. Add the tomatoes, cut into small pieces also, the onions, in small pieces, and the rice. Boil all together until the rice is cooked. Then add the beans and the peas and cook a little longer. The soup is ready when it is thick. If desired, this chowder can be made with fish broth instead of the stock, and with the addition of shrimps which have been taken from their shells. This dish can be served hot or cold. LETTUCE SOUP (Zuppa di Lattuga) One small lettuce, meat stock, 2 potatoes, the leaves of a head of celery, 2 tablespoons of peas, fresh or canned, 1 heaping tablespoon of flour. Put the potatoes, cold boiled, into the stock when it boils, add the celery leaves, the lettuce chopped up, the peas, and the flour mixed well with a little cold stock or water. Boil for one hour and a half, and serve with little squares of fried bread. POT-AU-FEU (French family soup) Ingredients.--4 lbs. of brisket of beef, the legs and neck of a fowl, 1/2 a cabbage, 2