Tomato Soups

Take six large tomatoes, pare and slice them, drop them in one pint of boiling water, and let them boil ten minutes; then add one-half teaspoon soda, one quart sweet milk, three rolled crackers, with butter, pepper and salt to the taste. Serve hot and eat with crackers.

Vegetable Soup

Take a beef soup bone and add one gallon boiling water. It should be boiled four hours at least. An hour before it is done add one carrot, two onions, a little cabbage, four good-sized potatoes, and a handful of rice. Vegetables to be pared and chopped or sliced. Salt should not be added to the soup until the meat is tender.

Maccaroni Soup

To a rich beef or other soup, in which there is no seasoning other than pepper or salt, add one-half pound of small pipe maccaroni; boil it in clear water until it is tender, then drain it and cut it in pieces about an inch long; boil it for fifteen minutes in the soup, and serve.

Egg Dumplings For Soup

To one-half pint of milk put two well-beaten eggs and as much wheat flour as will make a smooth, rather thick batter, free from lumps; drop this batter, a table-spoonful at a time, into boiling soup.