Vegetable Soup Without Meat Stock

1 onion

1 carrot

1 turnip

1 piece celery

1 cabbage leaf

1 pepper

1 sprig parsley

1 quart water

1 quart tomatoes

1 bay leaf

2 cloves

1 tablespoon salt 1/4 teaspon pepper

2 tablespoons flour 2 tablespoons fat

Cut the onion, carrot, turnip, celery, cabbage leaf, pepper, and parsley into small even pieces, being careful to remove the seeds from the pepper. Add the water and boil until the vegetables are tender. Add the bay leaf and cloves to the tomatoes, boil till tomatoes are tender. Strain and thicken with the fat and flour to which the seasonings have been added. Add the cooked vegetables without straining them. Should be sufficient to serve 6 or 8.

Okra and Tomato Soup

1 pint sliced okra

1 1/2 pints tomatoes,pared and cut thin

2 quarts water

3 tablespoons rice

3 tablespoons minced onion

1 green pepper, seeds removed and pepper cut fine

2 teaspoons salt 1/4 teaspoon pepper

2 tablespoons butter or other fat

Put all the ingredients into the soup pot and cook gently for 2 hours, then add 2 tablespoons of butter or sweet drippings and serve. The bones from roast meat or broiled meat cooked with this soup add to the flavor. Serves 6 to 8.

Dried Pea Soup

1 cup dried peas 2 1/2 quarts water

2 tablespoons chopped onion

3 tablespoons butter

3 tablespoons flour 1 1/2 teaspoons salt 1/8 teaspoon pepper 1 pint milk

Wash the peas and soak them over night in cold water, drain, and rinse thoroughly, add 2 1/2 quarts of cold water and the onion; cook slowly until soft, rub through a strainer and add the remainder of the liquid; melt butter, add flour and seasonings, then hot milk with the liquid from the peas, and cook until it is like thick cream. Cooking a ham bone with the peas improves the flavor. Serves 6 to 8.

Black Bean Soup

1 pint black beans

1 tablespoon chopped onion

4 tablespoons butter or 1/4 lb fat salt pork

2 stalks celery or 1/4 teaspoon celery salt 2 quarts cold water

2 teaspoons salt 1/4 teaspoon pepper Cayenne 1/4 teaspoon mustard

2 tablespoons flour

1 large lemon

2 hard cooked eggs

Wash the beans and soak them over night in cold water, drain, and rinse thoroughly. Fry the onions in one-half of the fat, put with beans, add the celery root and 2 quarts cold water. Cook slowly until beans are soft, adding more water as it boils away; rub through a strainer, add the seasonings, and heat. Heat the remaining fat in a saucepan, add flour, then the hot soup gradually. Cut the lemon and eggs into thin slices and serve with the soup as a garnish. Serves 8.

Dried Bean Soup

1 quart dried beans

1 tablespoon chopped onion 1/4 pound fat salt pork

2 stalks celery, or 1/4 tea-

spoon celery salt

2 quarts cold water

2 teaspoons salt 1/4 teaspoon Cayenne pepper 1/4 teaspoon mustard

2 tablespoons flour

Wash the beans and soak them over night in cold water, drain, and rinse thoroughly. Fry the onions in one half the fat, put with beans, add the celery salt and 2 quarts of cold water. Cook slowly until the beans are soft, adding more water as it boils away; rub through a strainer, add the seasonings and reheat. Heat the remaining fat in a saucepan, add flour, then add the hot soup gradually. Serves 6 to 8.