Tomato Soup

Four good-sized tomatoes, boiled with skins on, in a quart of water. Put in a colander and mash; then put a teaspoonful of soda in the tomatoes. Boil one quart of milk, add butter, pepper and salt, same as for oyster soup. Roll a cracker and put it in the milk, add the two together and serve.

Celery Cream.

Take a quart of clear soup stock or the water in which chickens have been boiled; put on the stove half a cup of rice in a pint of rich milk, grating into it the white part and roots of a head of celery. Let the rice and milk cook very slowly at the back of the stove, adding more milk if it gets stiff. Season with salt and a little white pepper. Strain, add it to stock (warmed) and boil together for a few minutes. It should look like rich cream and be strongly flavored with celery. This makes three pints of soup.

Onion Soup

A Soup Without Meat, And Delicious.

Put into a saucepan butter size of a pigeon's egg. Clarified grease, or the cakes of fat saved from the top of stock or soup answers as well. When very hot add two or three large onions, sliced thin; stir, and cook them well until they are red; then add a half teacupful of flour; stir this also until it is red, watching it constantly, that it does not burn. Now pour in about a pint of boiling water, and add pepper and salt; mix it well and let it boil for a minute, then pour it into the soup-kettle and place it at the back of the range until almost ready to serve. Add then one and one-half pints or one quart of boiling milk, and two or three well-mashed potatoes. Add to the potatoes a little of the soup at first, then more, until the potatoes are smooth and thin enough to put into the soup-kettle. Stir all well and smoothly together; taste, to see if the soup is properly seasoned with pepper and salt, as it requires plenty. Let it simmer for a few moments.

Put pieces of toasted bread, cut in diamond shape, in the bottom of the tureen, pour over the soup and serve very hot. Or, this soup might be made without potatoes, if more convenient, using more flour and all milk, instead of a little water. However, it is better with the potato addition; or it is much improved by adding stock instead of water; or, if one would chance to have a boiled chicken, the water in which it was boiled might be saved to make this soup.

J. Letter. Gentlemen's Furnishing Goods. 1001 Broadway

Soup In Two Hours

Two pounds of lean, juicy beef, three quarts of water, vegetables to your taste. Let the butcher cut the meat into quite small pieces, and the cook chop the vegetables. Simmer well, but do not allow it to boil hard, When ready to serve, strain it and serve as a clear soup, or add sago. Light egg dumplings are very nice in this soup.

Corn Soup

Cut or grate carefully the corn from one dozen ears. Put the cobs into a kettle with one quart of water, and boil twenty minutes. Remove the eobs and add to the water the corn and one quart of milk, and boil for ten minutes. Remove from the fire, season with salt and pepper to taste, and a large piece of butter; stir in two well beaten eggs.

Try Fish & Co's Block Butter, Eighth and Market.