Clam Chowder

Twenty-five clams, chopped, not fine, 1/2 pound salt pork chopped fine, 6 potatoes sliced thin, 4 onions sliced thin. Put pork in kettle; after cooking a short time add potatoes, onions and juice of clams; cook 2 1/2 hours, then add clams; 15 minutes before serving add 2 quarts milk.

Oakland - 3

Cream Of Tomato Soup

One can tomatoes (2 pounds), 2 small onions, 1 teaspoon salt, 1 teaspoon sugar, 1/2 teaspoon soda, 1/4 teaspoon pepper, dash of cayenne pepper, small sprig of celery or dash of celery salt, 1 cup of milk diluted with equal amount of water. Boil all but the milk together for 20 minutes; strain through a colander; add the milk, which has first been warned, and then let the mixture come to a boiling point; serve at once.

Cream Of Celery Soup

In 5 pints of boiling water cook 3 cups of celery, cut fine, until tender enough to be rubbed through a sieve; 1/2 pint of milk thickened with 1 tablespoon of butter and 1 tablespoon of flour; add celery salt or extract, salt and pepper; simmer 10 minutes; a cup of scalded milk added just before serving is an addition.

Clam Broth

Wash thoroughly 6 large clams in shell; put in kettle with 1 cup of water; bring to boil and keep there 1 minute; the shells open, the water takes up the proper quantity of juice, and the broth is ready to pour off and serve hot.

Ox-Tail Soup

One ox tail, 2 pounds lean beef, 4 carrots, 3 onions, parsley, thyme, pepper and salt to taste, 4 quarts cold water. Cut tail into joints, fry brown in good drippings; slice onions and 2 carrots and fry in the same, when you have taken out all of the pieces of tail; when done tie the thyme and parsley in lace bag and drop into the soup pot; put in the tail, then the beef cut into strips; grate over them 2 whole carrots; pour over all the water and boil slowly 4 hours; strain and season; thicken with brown flour wet with cold water; boil 15 minutes longer and serve.

Turkey Soup

Place the remains of a cold turkey and what is left of the dressing and gravy in pot and cover it with cold water; simmer slowly 4 hours and let stand until the next day; take off what fat may have arisen and take out with a skimmer all the bits of bones; put the soup on to heat until at boiling point, then thicken slightly with flour stirred into a cup of milk and season to taste; pick off all the meat from bones, put it back into the soup, boil and serve.

Mutton Broth

Place in a kettle 3 pounds of a neck of mutton from which the fat has been cut, and chopped into small pieces, with 6 pints of water; boil, skim, set the pan to the rear of the stove where it can simmer for an hour; add 3 ounces of washed rice, with a turnip and some celery; simmer for 2 hours; strain, free from fat and salt.

Beef Tea

Take 2 pounds of lean rump beef, remove all fat, cut into small pieces and place in a tightly corked bottle; place the bottle in a deep saucepan of cold water, reaching two-thirds of the way to the top of the bottle; place over a slow fire and keep it boiling slowly for 15 minutes; take out the bottle, pour out the liquor and use as required.