"The banquet waits our presence, Good sisters, let us dine".

Stock For Soup

This is made from meat or bones of cooked joints of meat (omitting the fat), to which may be added chicken, turkey, beef or mutton bones, well broken up. Put this in cold water without salt, let it come slowly to boiling point, then skim well. Set it back and let it simmer gently for 6 hours, add a little pepper and salt, strain into a stone jar, let it cool and remove all the grease. This stock will stand for many days if kept cool and ready for all kinds of soup.

Vegetable Soup

Bone boiled, celery, potatoes, cabbage, rice, chopped and boiled an hour. Salt and pepper.

Noodle Soup

A soup bone cut out of thigh, boil; 3 eggs, salt and flour to mix very thick, roll very thin, let lay and dry, roll and slice very thin. Cook 10 minutes.

Plain Oyster Soup

Pour 1 quart oysters in cullender, rinse by pouring over them 1 pint cold water, put this in a porcelain kettle, add a pint boiling water, let boil, skim thoroughly, season with pepper and butter, then add oysters, season with salt and serve.

Vermicelli Soup

Swell quarter of a pound of vermicelli or maccaroni in a quart of warm water, then add it to a good beef, veal, lamb or chicken soup or broth, with quarter of a pound of sweet butter; let the soup boil for fifteen minutes after it is added, season with celery salt.

Tomato Soup

Sieve can tomatoes, a little pinch soda, add 1 quart boiling milk, 1 quart boiling water. Salt, pepper and butter to suit taste.

Salmon Soup

One can salmon picked to pieces, 1 quart boiling milk, 1 quart boiling water, salt, pepper, butter to suit taste.

Oyster Soup With Milk

Pour 1 quart cold water over 1 quart oysters, drain through collender into soup kettle, when it boils skim; add pepper then the oysters; season with butter and salt, then add 1 quart rich, new milk boiling hot; let all boil up once and serve.

Potato Soup

Slice 4 or 5 potatoes into 2 quarts water, slice medium sized onion, cook until tender, butter size of an egg, 1 cup sweet milk, 1 egg, little salt and baking powder, flour enough to make a stiff batter; drop from spoon into the potatoes, cook 15 minutes, keep covered until done.

Tomato Soup

To a can of tomatoes add a pint of water, one bay leaf, four cloves, 1 teaspoon salt and 4 peppercorns. When these ingredients have been thoroughly boiled strain through a fruit sieve. Pour a pint of this into a saucepan in which has been melted a heaping tablespoon of flour, a tablespoon of sugar, and one of butter. As soon as this thickens pour into the main part and heat ready for serving.

Cream Tomato Soup

Take 1 pint of fresh or canned tomatoes, slice fine a small onion, put on the stove and boil 10 or 15 minutes, then add a pinch of soda dissolved in a little hot water, put in another dish 1 quart of sweet milk and as soon as at a boiling heat remove, add tomatoes, a small piece of butter, salt and pepper to taste. Serve at once.