Potato Soup

Take six large mealy potatoes, sliced and soaked an hour. Add one onion, sliced and tied in a rag, a quart of milk, and a quarter of a pound of salt pork cut in slices. Boil three quarters of an hour, and then add a table-spoonful of melted butter and a well-beaten egg, mixed in a cup of milk. This is a favorite soup with many, and easily made. Some omit the pork, and use salt and pepper to flavor it, and add one well beaten egg.

Green Corn Soup

This is very nice made with sweet corn put into seasoned soup stock.

Plain Beef Soup

Put three pounds of beef and one chopped onion, tied in a rag, to three quarts of cold water. Simmer till the meat is very soft - say four hours; then add three tea-spoonfuls of salt, as much sugar, and half a tea-spoonful of pepper. Any other flavors may be added to suit the taste. Strain the soup, and save the meat for mince-meat or hash. Half a dozen sliced tomatoes will much improve this. Some would thicken with three or four tea-spoonfuls of potato-starch or flour.

Rich Beef Soup

The following is a specimen of soups that are most stylish, rich, and demand most care in preparation:

Simmer six pounds of beef for six hours in six quarts of water, using the bones, broken in small pieces. Cool it, and take off the fat. Next day, an hour before dinner, take out the meat to use for hash or mince-meat, heat the liquor, throw in some salt to raise the scum, and skim it well. Then slice small, and boil in very little water, these vegetables: two turnips, two carrots, one head of celery, one quart of tomatoes, half a head of small white cabbage, one pint of green corn or Shaker corn, soaked over night. Cook the cabbage in two waters, throwing away the first. Boil the soup half an hour after these are put in. Season with salt, pepper, mace, and wine to suit the taste.

Green Pea Soup

Boil the pods an hour in a gallon of water. Strain the liquor, and put into it four pounds of beef or mutton, and simmer one hour. Then add half the peas contained in half a peck of pods, and boil half an hour; then thicken with two great spoonfuls of flour, and season with salt and pepper. Three tomatoes, sliced, improve this.

Dried Bean Soup Or Pea Soup

Soak the beans, if dry, over night, and then boil till soft. Then strain them through a colander; and to each quart of liquor add a tea-spoonful of sugar, a tea-spoonful of salt, and a salt-spoonful of pepper. Add a beaten egg, a tea-cup of milk, and two spoonfuls of butter. A sliced onion improves it for some, and not for others; also, half the juice of a lemon when taken up. Canned sweet-corn, or common corn with sugar added, makes good succotash for winter.

Clam Soup

Wash and boil the clams till they come out of their shells easily; then chop them, and put them back into the liquor, which should first be strained. Add a tea-cup of milk for each quart of soup; thicken with a little flour, into which has been worked as much butter as it will hold, and season with salt and pepper to suit the taste.