Tomato Soup

(To be made in quantity and canned)

7 quarts ripe tomatoes

7 stalks celery, tops and all

7 cloves

1 large pepper with seeds

2 bay leaves

3 sprigs parsley

3 onions 1/2 pound butter 7 tablespoons flour 7 tablespoons sugar 7 teaspoons salt

Cook the vegetables and seasonings together one half hour. Strain, and add the butter and flour well mixed together, sugar, and salt.

Vegetable Soup

1 pound meat 1/2 cup carrots I onion Salt and pepper

3 potatoes

1 cup tomatoes

3 tablespoons rice

Wash the meat, cut in small pieces, and let it soak in 5 cups cold water for 1 hour. Cook in the same water, adding more as necessary. When the meat is partly cooked add the vegetables cut in small pieces and the rice, and cook until tender. Add the seasoning. Any vegetable may be substituted. If the vegetables have been cooked do not add until the meat is tender.

Potato Soup

3 tablespoons fat 2 cups milk

1 teaspoon salt

2 tablespoons cornstarch

2 cups water Pepper

3 mashed potatoes

Combine in given order. Rub through sieve before serving.

Vegetable Chowder

To above soup add 2 cups cooked potato cubes instead of mashed potatoes, also 1/2 cup cooked carrot cubes, 1/2 cup cooked celery cut in small pieces, and 112 small chopped onion. Season to taste.