Rice Soup

Heat to the boiling point two quarts of stock. Wash well one-half cupful of rice. Pour boiling water over it, drain and add to the stock. Cook in a covered kettle in the Caloric one hour, using one radiator.

Rice Soup With Green Peas

Cut a piece of bacon into small cubes and fry them in butter until light yellow. Add some chopped parsley and onion and cook for a few minutes. Then add one-half cupful of fresh green peas, one-half cupful of washed rice and one and one-half quarts of stock. Cook in a covered kettle in a Caloric one hour, using one (1) radiator.

Rice Soup With Tomatoes

Stew six tomatoes with one sliced onion, in a very little water. Rub through a colander. Heat slightly two tablespoonfuls of butter and add the toma-toes and one-half cupful of washed rice, stirring all the time. Then add one and one-half quarts of hot stock. Cook one hour in a covered kettle in the Caloric, using one radiator.

Soup Of Rice And Milk

Heat to the boiling point one and one-fourth quarts of milk. Add one-half cupful of rice, a piece of cinnamon bark, sugar to taste and a pinch of salt. Cook in a covered kettle in the Caloric one hour, using one radiator. If the soup is thick add a little more milk before serving.

Spanish Soup

Melt one tablespoonful of butter. Add two pieces of bacon cut in cubes and fry until yellow. Add a few pinches of paprika and salt, one chopped onion, a little chopped parsley, one cupful of tomatoes (from which the skins and seeds have been removed), and some celery. Stir well and cook five minutes. Add one-half pound each of raw mutton and beef, cut into cubes. Half a chicken, cut in small pieces, may also be added. Add two quarts of hot water, stirring constantly. Cook in covered kettle in the Caloric two hours, using one radiator.

Tomato Soup

To one can of tomatoes and a quart of beef stock add one-half cupful of rice. Season to taste with salt, pepper and sugar. Remove to the Caloric and cook one hour, using one radiator.

Tomato Soup With Milk

One quart of tomatoes; one cupful of water. Cook until tender and strain through a colander. Add one-fourth of a level teaspoonful of soda and stir well. Pour in one quart of hot milk and season with butter, pepper and salt. Heat to the boiling point and serve.

Turtle Soup

Thoroughly clean the turtle. Put it into a kettle and cover with cold water. Heat to the boiling point and skim. Into a small bag, put one tablespoonful of thyme, marjoram and sweet basil. Add this to the soup. Remove the kettle to the Caloric and cook five or six hours, using one radiator. When done, remove the meat from the bones and, when cold, cut in dice and return to the stock. Season with salt and pepper. Brown some flour in the oven, blend with butter and thicken the soup to the consistency of cream.

Vegetable Soup

One cupful of chopped cabbage; two cupfuls of tomatoes; three potatoes diced; two or three stalks of celery; one onion and one cupful of canned corn. Add one quart of stock and one pint of water, salt and pepper to taste and one level teaspoonful of sugar. Boil five minutes and remove to the Caloric for two hours, using one radiator. If stock has not been prepared beforehand, two pounds of soup-meat may be cooked directly with the vegetables. Skim off the fat before serving.

Vegetable Oyster Soup

This should be prepared the same as asparagus soup.

Caloric Triple Utensils