Oxtail Soup

2 Oxtails.

1 Cup Water.

2 Tablespoons Butter.

3 Quarts Boiling Water.

1 Teaspoon Salt.

3 Carrots.

2 Turnips.

3 Onions.

1 Head Celery 1 Bay Leaf.

4 Cloves.

4 Peppercorns.

1 Teaspoon Yellow Corn Syrup.

2 Slices Ham.

Cut the tails into joints, wash and stew with the cup of water and butter, stirring all the time. Cook till juice is drawn from the meat. Fill up with the hot water, add the salt, boil up and skim. Add the rest of the ingredients and simmer four hours. Take out the tails, strain, season with a little ketchup and thicken with cornstarch made smooth with cold water. Put back the tails and cook five minutes.

Black Soy Bean Soup

2 Cups Black Soy Beans 2 Quarts Cold Water.

1 Small Onion.

2 Small Stalks Celery 1 Teaspoon Salt.

1 Lemon.

1/8 Teaspoon Pepper 1/4 Teaspoon Mustard.

2 Tablespoons Butter 2 Tablespoons Flour 2 Hard Boiled Eggs.

Soak beans over night. In the morning drain, add celery and cold water. Cook four hours or until tender and rub through a strainer. Cut onion in thin slices and brown slightly in the butter. Add the flour, seasoning and bean water and pulp. Reheat to boiling, strain and pour over the egg and lemon which have been cut in slices.

Cream Of Celery Soup

6 Stalks Celery.

1 Pint Water.

2 Teaspoons Cornstarch 1/2 Can Tomatoes.

1 Pint Milk 1 Tablespoon Butter Salt and Pepper to Taste.

Cook the celery in the water till soft, mash and strain. Make a sauce of the cornstarch, butter and milk. Add the celery and the tomatoes, heated, with a pinch of soda, and strained. Season. Serve in bouillon cups, with a spoonful of whipped cream on top.

Cream Of Corn Soup

1 Can Corn 1 Quart Milk 1 Slice Onion Bit of Mace 1 Heaping Teaspoon Cornstarch 1/4 Teaspoon Black Pepper.

3 Tablespoons Butter 1 Cup Cream.

Yolks of 2 Eggs.

Mash the corn to a pulp and put in a double boiler. Add the milk, onion and mace. Rub the butter and cornstarch to a paste, adding the pepper and stir into the first mixture. When thoroughly cooked, strain and add the cream and eggs.

Asparagus Soup

1 Bunch Asparagus.

3 Cups Milk.

3 Tablespoons Cornstarch.

3 Tablespoons Butter.

1 Teaspoon Yellow Corn Syrup Salt and Pepper to Taste.

Cook the asparagus in boiling salted water. Remove from liquor, cut tips into tureen and keep hot. Mash through sieve the remaining stalks. Put the milk to scald, and when hot turn into the water in which the asparagus was cooked. Rub butter and cornstarch to a cream, stir in part of the hot liquid and cook, stirring constantly, until the cornstarch is thoroughly cooked. Add the rest of the liquid, the asparagus pulp, seasoning and syrup. When boiling pour over the tips. Serve with strips of toasted bread.