White Soubise Soup

Bread, 4 or 5 slices.

Onions, 4,

Salt, 1 teaspoonful.

Butter, 1 teaspoonful.

Rich milk, 2 cups.

Potatoes, 2.

Flour, 1 teaspoonful.

Water, 4 cups.

Soak the bread in the milk, boil onions and potatoes in water until well done, and mix with the bread and milk; add salt and flour rubbed in the butter; strain all through a fine sieve; bring again to the boiling point, but do not allow it to boil; serve. If too thick, add a little boiling water.

Julienne Soup

Fresh peas, 1/3 cup. Chopped potatoes, cup. Tomato, . cup. Soup stock, 1 quart. Carrots cut in dice, cup. Chopped turnips, cup. Minced onion, 1. Chopped parsley.

Cook the turnips and carrots together in just enough water to prevent scorching, the potatoes and onions in the same manner, the peas by themselves. When all are done, mix together and add the soup stock, salt, and parsley; reheat, and serve. The water the vegetables are cooked in should be used in the soup.

Tomato Soup

Soup stock, 3 cups.

Nut butter, 1 tablespoonful.

Strained tomatoes, 2 cups.

Salt.

Add tomatoes to soup stock, also the nut butter mixed smooth and thin in a little of the tomato; heat to boiling, salt, and serve.

Bean And Tomato Soup

Boiled beans, 1 cup.

Butter, 1 tablespoonful.

Cooked rice, cup.

Salt.

Stewed tomatoes, 1 cup.

Flour, 1 tablespoonful.

Boiling water to required consistency.

Rub beans and tomatoes through a sieve; add salt and butter rubbed in flour; then add cooked rice and enough boiling water to make the proper consistency; reheat, and serve.

Tomato-Vermicelli Soup

Strained tomatoes, 3 cups. Vermicelli, cup. Water, 2 cups.

Cook the vermicelli in the tomato till done and add water; if too thin, bind with a little thickening of butter and flour. A rounded tablespoonful of each will be enough for each quart of soup.

Tomato And Okra Soup

Onion, large, 1.

Butter.

Stewed tomatoes, 2 cups.

Soup stock or water, 4 cups.

Thinly sliced okra pods, 2 cups.

Flour, 1 teaspoonful.

Nut butter, 1 teaspoonful.

Chopped parsley.

Salt.

Brown onion in a saucepan with a little butter; add flour, nut butter, tomatoes, parsley, and okra.

Add the soup stock or water and cook slowly for three hours. Season with salt, and serve.

White Swiss Soup

Rice, cup. Onion, small, 1. Rich milk, 1 cups. Flour, teaspoonful. Water, 2 cups. Potato, 1. Egg yolk, 1. Salt.

Boil the rice in the water, and add the onion and potato. When the vegetables are well done add the rich milk and bring to a boil. Beat well the yolk of the egg with the flour and stir in the boiling soup. Let it boil, season with salt, rub through a sieve; reheat, and serve.