Julienne Soup

V. C. G

2 quarts clear stock,

1/2 pint carrots cut small,

1/4 pint onions,

1/2 pint turnips,

1/2 head of celery.

Bleach the vegetables a few minutes in boiling water, then let them simmer in the soup until tender. Season with salt and pepper.

Kentucky Burgout

Mrs. Garrard

6 squirrels,

6 birds,

1 1/2 gallons of water,

1 teacup of pearl barley,

1 quart of tomatoes,

1 quart of corn, 1 quart of oysters, 1 pint of sweet cream, 1/4 pound of butter, 2 tablespoons of flour, Season to taste.

Boil the squirrels and birds in the water till tender and remove all the bones. Add barley and vegetables and cook slowly for 1 hour. Ten minutes before serving add the oysters and cream with butter and flour rubbed together. Season and serve hot.

Okra Soup

Take 1/2 gallon of beef stock, 1 quart of tomatoes, and 1 quart of okra, and pepper and salt to taste and boil 1/2 hour. Thicken with 1 tablespoon of flour.

Oyster Soup (No. 1) (Famous Virgmia Recipe)

Miss Virginia Croxtoru

3 pints oysters,

1 1/2 pints milk,

2 eggs,

Piece of butter size of an egg,

1 slice of lean ham,

1 stalk of celery or pinch of celery seed.

Pour oysters in colander and put the strained liquor in a kettle and add enough water for quantity desired. Add salt, pepper, celery, and ham. When it boils up, skim off the foamy substance. Drop the oysters in and let boil a few minutes, then the beaten eggs and milk and little thickening of flour made with part of the milk. Add the butter last and let all boil up once, stirring to prevent eggs from curdling. Pour in tureen over small squares of toast and serve immediately.

Oyster Soup (No. 2)

Take 1 quart of rich milk or cream and boil. Draw off 1 quart of oysters and boil and skim. Add it and the oysters to boiling milk and cook 5 minutes. Powder 1 dozen crackers, and with them put 1/2 cup of butter in soup tureen and pour over and serve hot. Pepper and salt to taste.

Ox-Tail Soup

Cut 1 tail into pieces and add:

1 gallon water,

1 teaspoon of salt,

As it boils, remove the scum.

When meat is done, remove the tail and add:

1 bunch of celery cut fine,

2 small onions, 4 carrots,

4 cloves, Pepper to taste,

Cook till the vegetables are tender. Remove meat from the tail and place in tureen, pour soup over it and serve very hot.

Salsify Soup

1 quart of salsify cooked in water till tender,

1 quart of new milk. Mash the salsify through sieve.

Add to boiling milk 1 tablespoon flour and 1 large tablespoon butter. Pour all together and season with pepper and salt.

Simple Chicken Soup

E. D. P

1 coffeecupful of cream,

1 teacupful of well-boiled rice,

1 blade of mace,

1 saltspoonful of celery seed,

1 dessertspoonful of cornstarch.

When boiling a pair of chickens for dinner, put in the water a blade of mace and a saltspoonful of celery seed. After the chickens are done, take out

2 quarts of the water; skim well, and add the cream or rich milk; then the rice and the dessertspoonful of cornstarch; season to the taste. It will require about 3 quarts of water for a pair of chickens.