Mock Turtle Soup

Mrs. C. H. Wheeler.

One soup-bone, one quart of turtle beans, one large spoonful of powdered cloves, salt and pepper. Soak the beans over night, put them on with the soup-bone in nearly six quarts of water and cook five or six hours. When half done, add the cloves, salt and pepper; when done, strain through a colander, pressing the pulp of the beans through to make the soup the desired thickness, and serve with a few slices of hard-boiled egg and lemon sliced very thin. The turtle beans are black and can only be obtained from large grocers.

Tomato Soup

Mrs. Whitehead.

Boil chicken or beef four hours; then strain; add to the soup one can of tomatoes and boil one hour. This will make four quarts of soup.

Tomato Soup

Mrs. Wheelock.

One pint tomatoes, two quarts water, one tablespoonful corn starch, beef bone, or cold steak.

Tomato Soup Without Meat

C. O. Van Cline, East Minneapolis. One quart of tomatoes, one quart of water, one quart of milk. Butter, salt and pepper to taste. Cook the tomatoes thoroughly in the water, have the milk scalding, (over water to prevent scorching.) When the tomatoes are done add one-half teaspoonful of saleratus, which will cause a violent effervescence. It is best to set the vessel in a pan before adding it to prevent waste. When the commotion has ceased add the milk and seasoning. When it is possible it is best to use more milk than water, and cream instead of butter. The soup is eaten with crackers and is by some preferred to oyster soup. This recipe is very valuable for those who keep abstinence days.

Tomato Soup

Mrs. B. J. Seward. To one pint tomatoes canned, or four large raw ones, cut up fine, add one quart boiling water and let them boil. Then add one-half teaspoon of soda, when it will foam ; immediately add one pint of sweet milk, with salt, pepper and plenty of butter. When this boils add eight small crackers rolled fine, and serve. Equal to oyster soup.

Tomato Soup

Mrs. J. Hudson. One quart of tomatoes, one soup-bone, one onion, one cucumber sliced, two ears of grated corn, salt, pepper and a trifle of cayenne pepper. Boil four hours, then add one tablespoon of corn starch dissolved in cold water; strain before serving.

Tomato Soup

Mrs. G. W. Brayton. For one gallon of soup, take two and a half quarts good beef stock, one medium sized carrot, one turnip, one beet and two onions peeled and cut in pieces; boil the vegetables in the beef stock three-quarters of an hour ; strain through a sieve; add a two quart can of tomatoes and boil fifteen minutes; strain again and add salt and pepper. While this is cooking, take a sauce-pan that will hold about six quarts and put in a quarter of a pound of butter and heat it to a light brown; add while hot three tablespoons of flour; take from the fire and mix thoroughly ; add one dessert spoon of sugar and stir until it boils; boil fifteen minutes and strain.