Vegetable Bouillon

Vegetable soup stock, 2 quarts.

Cooked and strained tomatoes, 2 cups.

Bay leaves, 2.

Salt, 1 tablespoonful.

Onions, grated, medium size, 2.

Mix all the ingredients together, and let simmer slowly two or three hours. There should be about one quart of soup when done; strain, reheat, and serve.

Nut Chowder Soup

Nuttolene or protose, pound.

Hard-boiled eggs, 3.

Browned onions, 3.

Sage, 1 teaspoonful.

Thyme, 1 teaspoonful.

Bay leaves, 2.

Salt, 1 tablespoonful.

Chop all together till fine, then add to strained boiling tomatoes, four cups; add boiling water, one cup; thicken with flour, one tablespoonful; reheat and serve.

Nut French Soup

Vegetable soup stock, 1 quarts.

Tomatoes, cooked, strained, 2 cups.

Sage, teaspoonful.

Browned flour, 1 tablespoonful rounded.

Onions, large, I.

Bay leaves, 2.

Thyme, teaspoonful.

Salt to taste.

Slice the onion and mix all the ingredients together, excepting the salt; boil slowly one hour; strain, reheat, salt, and serve. This soup requires plenty of salt to bring out the flavor.

Mock Chicken Soup

Butter, cup.

Onion, medium size, 1.

Celery stalks, I.

Milk, 1 quarts.

One egg.

Flour, 2 tablespoonfuls.

Parsley, chopped fine, 1 teaspoonful.

Nuttolene, 3 tablespoonfuls.

Flour.

Put butter in saucepan with the onion, parsley, and celery; cook it to a golden brown color; add the flour and oook until brown, being careful not to scorch. Now add the milk boiling hot and stir briskly to prevent lumping. Add the nuttolene. Beat the egg with enough flour to make a stiff batter, but thin enough to pour; pour this into the boiling stock, stirring at the same time. This will appear as small dumplings in the soup. Let simmer twenty or thirty minutes; salt, and serve.

Mock Chicken Broth

Small white beans, 2 cups.

Small onion, 1.

Salt.

Hot water, 8 cups.

Celery salt.

Butter.

Wash, then stew the beans in hot water with the onion for three hours, stewing down to six cups; strain, and add a pinch of celery salt and a small piece of butter. Salt to taste. This broth may be served to the sick instead of beef tea.

Plain Vegetable Soup (I)

For soup stock.

Water, 6 cups.

Strained tomatoes, 2 cups.

Shave in fine shreds, add to soup stock, and cook moderately for two hours.

Carrot, 1. Potato, 1. Leek, 1. Turnip, 1. Onions, 2. Celery stalk, 1.

Add a little sage and thyme. When done, run through puree sieve or colander, and add a little chopped parsley and salt to taste.

Plain Vegetable Soup (2)

Butter, 2 tablespoonfuls.

Flour, 1 tablespoonful.

Chopped onion, 1.

Chopped carrots, cup.

Chopped potatoes, cup.

Chopped turnips, cup.

Chopped celery, cup. Place in heated saucepan, stir often to prevent burning, add a little more butter if necessary; brown till vegetables are quite soft, then add

Strained tomatoes, 2 cups.

Hot water to proper consistency.

Season with parsley and salt to taste. Simmer till done.