Julienne Soup

1 quart stock.

1 pint mixed vegetables.

½ teaspoonful salt. ½ saltspoonful pepper.

Cut the celery into thin slices, the turnip into quarter-inch dice, and the carrot into three-quarters by one-eighth inch strips or straws, using only the orange part. Or cut carrot and turnip into quarter-inch slices, and then into fancy shapes with small vegetable cutters. Cover with boiling water, add half a teaspoonful of salt, and cook until soft, but not long enough to destroy their shapes. Let the quart of stock come to a boil; add the vegetables, the water, and more salt if necessary. Serve hot. In spring and summer use asparagus, peas, and string beans. It is quite important that the vegetables should be small and of uniform thickness; but if any require a longer time to cook, they should be cut into smaller pieces.

Macaroni Soup

1 quart stock.

3 or 4 sticks macaroni.

1 teaspoonful salt.

½ saltspoonful pepper.

Cook the macaroni in boiling salted water, about half an hour, or until tender; drain, pour cold water through it, to keep it from sticking together. Lay the sticks close together on a board, and divide them into eighth-inch pieces, making tiny rings, or cut them into half-inch pieces. There should be about a pint of macaroni for a quart of stock. Bring the stock to a boil; add the macaroni, the salt, and the pepper; then pour all into the tureen.

Vermicelli Soup

1 quart stock. ½ cup vermicelli.

1 teaspoonful salt.

½ saltspoonful pepper.

The vermicelli may be broken or not, as you please. Cook about ten minutes in boiling salted water. Drain, put it in the tureen, and pour over it the boiling stock. Spaghetti and Italian Paste may be used in the same way.

Rice, Tapioca, Sago, Or Barley Soup

1 quart stock.

2 tablespoonfuls either rice, barley, tapioca, or sago.

1 teaspoonful salt.

½ saltspoonful pepper.

Wash the grains, and cook until tender in boiling salted water; then add them to the boiling stock. Serve with croûtons. Barley should be soaked one hour, and boiled two hours or more. Vegetables and macaroni are better with beef stock; and rice, tapioca, and barley with mutton or chicken stock.

Tomato Soup With Stock

1 quart stock.

1 teaspoonful sugar.

1 saltspoonful pepper.

1 can tomatoes. 1 teaspoonful salt.

Stew the tomatoes until soft enough to strain. Rub all but the seeds through the strainer. Add the sugar, salt, and pepper. Add all to the boiling stock. Serve with croutons.

Carrot, Or Crecy Soup

1 quart rich, brown stock.

1 pint carrot.

1 teaspoonful sugar.

1 teaspoonful salt.

½ saltspoonful pepper.

1 small onion, sliced.

Wash and scrape the carrot; shave off in thin slices a pint of the outer part. Do not use the yellow centre. Cook the carrot with the onion in boiling salted water to cover, till very tender. Rub the carrot through a squash strainer. Add the stock and heat again. Add the sugar, salt, and pepper, and when hot serve immediately with croûtons.