Clam Chowder

Fry 4 thin slices of salt pork a rich brown. Cut into small pieces. Place the grease from pork in bottom of stew-pan with some of the pieces. Cover with a layer of thinly sliced potato; add a layer of clams, then a layer of crackers wet in milk. Repeat until all are used. Season each layer with pepper, salt, bits of the pork and a little butter. Turn in all the liquor from the clams and add a small quantity or water. Cover tightly and cook slowly until potatoes are tender. Just before serving add 1 pint of milk or cream.

Asparagus Soup

Boil 1 quart of asparagus, cut in inch lengths, in 1 quart of water until tender, rub through a colander and return to the water in which it was boiled. Heat 1 pint milk; stir into it 1 tablespoon-ful butter rubbed with 1 of flour, and cook a few moments. Season and pour into asparagus. Let it get boiling hot, and pour into tureen over toasted bread cut into dice. Serve at once.

Cream Of Corn Soup

Twelve ears of tender corn scraped. Boil the cobs 20 minutes in 1 quart of water; remove them and put in the corn; boil 15 minutes, then add 2 quarts of rich milk. Season with salt, pepper and butter and, if thickening is desired, use 2 tablespoons flour. Boil the whole for 10 minutes and turn into a tureen in which are the volks of 3 well-beaten eggs.

Corn Soup

One can corn, 1/4 cup butter, 1 pint water, 1/4 cup flour, 1 quart milk, 1 tablespoon chopped onion, 2 teaspoons salt, 1/4 teaspoon white pepper (yolks of 2 eggs, but not necessary). Chop corn before using, and strain soup before serving.

Mock Bisque Soup

One-half can tomatoes, 1 quart milk, butter size of an egg, 1 teaspoon cornstarch, a little salt and white pepper. Stew tomatoes till soft enough to strain; let milk come to a boil, adding cornstarch dissolved in a little cold milk, and let it boil very slowly (best in double boiler), about 8 or 10 minutes ; add salt and pepper, tomatoes with some soda added to keep from curdling, and lastly, the butter. Serve with crackers.

Celery Soup

Wash and scrape a. head of celery well, cut into small pieces, put into 1 pint or more of boiling water and cook until very soft; chop a small piece of onion, boil in 1 quart milk, 10 minutes and add all to the celery; rub through sieve, boil again; thicken with a little flour and season with butter, salt and white pepper.

Celery Soup

Cut nice stalks celery fine and boil in water seasoned with salt, nutmeg and sugar to taste, till tender; rub through sieve; add 1/2 pint strong stock, simmer 1/2 hour; then add 1 pint cream, bring to boiling point and serve.

Chicken Soup

When the broth is prepared, season with white pepper and more salt, if needed. When ready to serve, pour very gradually into a tureen in which are placed two or three well beaten eggs, stirring all the time.