Milk Soup

Boil slowly, in two quarts of water, four potatoes and two onions; strain and mash through a colander; add one pint of milk, three tablespoonfuls of tapioca, two tablespoonfuls of butter; pepper and salt to taste. Boil slowly, stir often for fifteen minutes, then serve.

Sorrel Soup

Pick, wash, and cut off the stalks from three large handfuls of sorrel, put into a stewpan with a piece of butter the size of an egg and one tablespoonful of flour. Stew half an hour, pour in boiling water as required, then boil half an hour. Have ready in the soup tureen one pint of good cream, pour the sorrel soup on this, beating well. The yolks of one or two eggs are added to the cream by some.

Beet Soup

Peel and simmer a small bunch of beets in half a pint or more of water till they are in a pulp; season with salt and pepper, press through a sieve, and add one quart of milk; thicken with a tablespoonful of flour or two crackers rolled fine, and serve hot. (Old beets chopped can be used.)

Chestnut Soup

Shell and boil till tender one full cup of chestnuts; when done, mash well or rub through a colander. Melt one tablespoonful of butter, and rub into it till smooth one scant tablespoonful of flour.

A Fire Place Gives Cheer And Ventilation

A Fire-Place Gives Cheer And Ventilation.

Stir this into one quart of milk; add the prepared chestnuts; season with salt and pepper, and a little nutmeg if desired.

Cream Of Corn Soup

To one quart of milk add one half a can of corn, season to taste, thicken a little, and strain.

Corn And Potato Soup

Cook till soft, then rub through a sieve one pint of sliced potatoes. Stew one can of corn or its equal in green corn in milk for half an hour; rub through a sieve and mix with the potatoes. Season to taste, and if too thick, thin to suit with hot milk.

Quick Tomato Soup

Rub through a strainer one quart of stewed or canned tomatoes and cook five minutes; then stir in a saltspoonful of baking-soda; when it stops foaming, add two crackers rolled fine, a tablespoonful of butter, a teaspoonful of salt, a dash of paprika, and one cup of scalding hot milk. Cook five minutes, and the soup is ready to serve.

Baked Bean Soup

A delicious soup may be made from baked beans too dry to use any other way. Put beans into kettle, add water, cook till soft, adding water as it boils away; when almost ready to serve, season and add tomato catsup, about one tablespoonful to a plate. Strain before serving.

Lentil Soup

Boil till tender one cup of lentils in three pints of water; if water boils away, replenish with hot water. Slice, and add to the lentils one cooked carrot, one onion; and half an hour before serving add two bay leaves and some parsley. Season to taste and thicken if necessary.