Vegetable Soup

Cut into strips two inches long and one fourth of an inch wide, two carrots, two parsnips, one turnip, and a very small piece of cabbage. Cover these with water and boil one hour; then strain them and put in the soup-kettle with three quarts of stock; let this boil up once. Season with pepper and salt, and serve.

Julienne Soup

This is made the same as vegetable soup, putting in every kind of a green vegetable. It is made in June, July, and the first of August. The stock should be very clear. (Omit beets.)

Barley Soup

Wash half a cup of pearl barley, and boil it slowly in one quart of water three hours; then turn into the soup kettle, with three quarts of stock; let this boil up and season with pepper and salt. Serve.

Sago Soup

Make the same as barley, using sago. Two hours will cook it.

Macaroni Soup. Made in the same way.

Vermicelli Soup. Made in the same way.

Ox-Tail Soup

Separate at the joints two ox-tails, put them on to boil with one onion, one carrot (have them whole), a few cloves, a blade of mace, and a stick of cinnamon. Boil two hours; then strain the liquor, into the soup-kettle, separate the tails from the vegetables, and spice, and put them into the kettle; to this add two quarts of stock; season with pepper and salt; boil up once, and serve.