Cream Of Artichoke Soup

6 artichokes 4 cups boiling water 2 tablespoons butter 2 tablespoons flour 1 1/2 teaspoons salt

Few grains cayenne

Few gratings nutmeg

2 tablespoons Sauterne wine

1 cup scalded cream

2 cucumbers

Cook artichokes in boiling water until soft, and rub through a sieve. Melt butter, add flour and seasonings, pour on hot liquor, and cook one minute. Add cream, wine, and egg slightly beaten. Pare cucumbers, cut in one-third inch cubes, saute in butter, and add to soup. Jerusalem artichokes are used for the making of this soup.

Corn Soup

1 can corn

1 pint boiling water

1 pint milk

1 slice onion

2 tablespoons butter 2 tablespoons flour 1 teaspoon salt Few grains pepper

Chop the corn, add water, and simmer twenty minutes; rub through a sieve. Scald milk with onion, remove onion, and add milk to corn. Bind with butter and flour cooked together. Add salt and pepper. Serve with popped corn.

Halibut Soup

3/4 cup cold boiled halibut 1 pint milk 1 slice onion Blade of mace

3 tablespoons butter 1 1/2 tablespoons flour 1/2 teaspoon salt Few grains pepper

Rub fish through a sieve. Scald milk with onion and mace. Remove seasonings, and add fish. Bind with half the butter and flour cooked together. Add salt, pepper, and the remaining butter in small pieces.

Kornlet Soup

1 can kornlet 1 pint cold water 1 quart milk, scalded 4 tablespoons butter

1 tablespoon chopped onion 4 tablespoons flour 1 1/2 teaspoons salt Few grains pepper

Cook kornlet in cold water twenty minutes; rub through a sieve, and add milk. Fry butter and onion three minutes; remove onion, add flour, salt, and pepper, and stir into boiling soup.

Vegetable Soup

1/3 cup carrot 1/3 cup turnip 1/2 cup celery 1 1/2 cups potato 1/2 onion

1 quart water 5 tablespoons butter 1/2 tablespoon finely chopped parsley Salt and pepper

Wash and scrape a small carrot; cut in quarters lengthwise; cut quarters in thirds lengthwise; cut strips thus made in thin slices crosswise. Wash and pare half a turnip, and cut and slice same as carrot. Wash, pare, and cut potatoes in small pieces. Wash and scrape celery and cut in quarter-inch pieces. Prepare vegetables before measuring.

Cut onion in thin slices. Mix vegetables (except potatoes), and cook ten minutes, in four tablespoons butter, stirring constantly. Add potatoes, cover, and cook two minutes. Add water, and boil one hour or until vegetables are soft. Add remaining butter and parsley. Season with salt and pepper.

Salmon Soup

1/3 can salmon

1 quart scalded milk

2 tablespoons butter

4 tablespoons flour 1 1/2 teaspoons salt Few grains pepper

Drain oil from salmon, remove skin and bones, rub through a sieve. Add gradually the milk, season, and bind.

Squash Soup

3/4 cup cooked squash 1 quart milk

1 slice onion

2 tablespoons butter

3 tablespoons flour 1 teaspoon salt Few grains pepper 1/4 teaspoon celery salt

Rub squash through a sieve before measuring. Scald milk with onion, remove onion, and add milk to squash; season, and bind.

Tomato Soup

1 quart tomatoes, raw or canned 1 pint water 12 peppercorns Bit of bay leaf 4 cloves

2 teaspoons sugar

1 teaspoon salt 1/8 teaspoon soda

2 tablespoons butter

3 tablespoons flour

1 slice onion

Cook tomatoes, water, seasonings, and sugar twenty minutes; strain, and add salt and soda. Brown butter and flour cooked together; bind, and strain into tureen..

Cream Of Tomato Soup

1/2 can tomatoes 2 teaspoons sugar 1/4 teaspoon soda 1 quart milk

1 slice onion 4 tablespoons flour 1 teaspoon salt 1/8 teaspoon pepper

1/3 cup butter

Scald milk with onion, remove onion, and thicken milk with flour diluted with cold water until thin enough to pour, being careful that the mixture is free from lumps; cook twenty minutes, stirring constantly at first. Cook tomatoes with sugar fifteen minutes, add soda, and rub through a sieve; combine mixtures, and strain into tureen over butter, salt, and pepper.

Mock Bisque Soup

2 cups raw or canned tomatoes

2 teaspoons sugar

1/3 teaspoon soda

1/2 onion, stuck with 6 cloves

Sprig of parsley

Bit of bay leaf

3/4 cup stale bread crumbs

4 cups milk

1/2 tablespoon salt

1/8 teaspoon pepper

13 cup butter

Scald milk with bread crumbs, onion, parsley, and bay leaf. Remove seasonings and rub through a sieve. Cook tomatoes with sugar fifteen minutes; add soda and rub through a sieve. Reheat bread and milk to boiling-point, add tomatoes, and pour at once into tureen over butter, salt, and pepper. Serve with croutons, crisp crackers, or souffled crackers.

Tapioca Wine Soup

1/3 cup pearl tapioca 1 cup cold water 3 cups boiling water

1/2 teaspoon salt

3-inch piece stick cinnamon

1 pint claret wine

1/2 cup powdered sugar

Soak tapioca in cold water two hours. Drain, add to boiling water with salt and cinnamon; let boil three minutes, then cook in double boiler until tapioca is transparent. Cool, add wine and sugar. Serve very cold.