1 tablespoon sugar
2 teaspoons salt
1 1/2 tablespoons flour 2 tablespoons butter
1 bay leaf
Rub the contents of a quart can of tomatoes through a colander. Boil together the celery, water, strained tomato, bay leaf, sugar and salt. When celery is tender, bind the ingredients by rubbing the flour and butter together and pouring over it a little at a time, some of the warm - not scalding - soup. When thoroughly blended, stir into the remainder of the soup, and cook. Boil gently for five minutes. Remove the bay leaf; add sufficient water to make one and one-half quarts soup.
1 small carrot
1 large onion
2 cups water
1 tablespoon butter
2 teaspoons salt
Peel, and slice the turnip, carrot and onion. Cook these vegetables with the rice, tomato and salt, in the water. When the vegetables are tender, rub all through a colander. Add the butter, and, if necessary, water sufficient to make one quart. Season with paprika and cayenne and heat thoroughly before serving.
2 cups canned okra 2 cups water
2 teaspoons grated onion 4 tablespoons Japanese Soy
1 1/2 cups strained tomatoes
Rub the okra through a colander. Heat the okra and other ingredients, and serve.
1 1/2 pounds artichokes 1 1/2 ounces butter 1 quart water or water in which artichokes were boiled
1 pint milk
1 ounce flour
Seasoning of pepper and salt
Wash, and peel the artichokes, and cut them into small pieces. Saute them in butter for five minutes; add the boiling water, and cook until the artichokes are tender - about twenty minutes. Rub through a hair-sieve; return to the saucepan. Mix the flour smoothly with a little of the milk, and add it to the soup when boiling; and cook for five minutes. Add the rest of the milk. Season and serve.
1 cabbage shredded
1 tablespoon chopped parsley
1 pint milk
11/2 tablespoons semolina
1 1/2 ounces butter 2 small onions 1 1/2 pints boiling water 1/2 teaspoon salt
1/4 teaspoon pepper
Remove the outer leaves from the cabbage; cut it in half, and soak in cold water one hour, then cut out the stalk, shred the cabbage finely, and put into the saucepan with the boiling water, the milk, the onion, the parsley chopped very fine, the butter, pepper and salt.
Let these come to the boiling point, and cook for one hour; sprinkle in the semolina, stirring constantly, and then boil ten minutes longer. Serve very hot with toasted bread, cut in squares. This soup is improved by straining, then put in a saucepan and reheat.
1/2 pound leeks 1/2 pound potatoes
1 quart boiling water Salt and pepper
1 ounce butter
Wash, and trim the leeks, and cut them into slices. Cut the potatoes into pieces about the size of a small walnut. Cook the vegetables for five minutes in the butter. Add the water, and cook until the leeks are tender and the potatoes break up - about one hour. Season and serve.