Chicken Soup

Cut the meat into small pieces and break the bones. Put on plenty of cold water, salt and let slowly come to a boil. Boil very slowly for about 4 hours. Strain and set aside to cool; then skim. Cook about 3 tablespoons rice and a tablespoon minced parsley in a little water; when partly cooked add to the hot stock, season with white pepper, more salt if needed, and a little celery salt and cook until done. An old chicken is always best for soup. The neck, the feet skinned and cracked, and giblets should always be added.

Oyster Soup

Place the oyster liquor on stove, adding a little water. At same time put on in another dish twice the amount of milk. Let both come to a boil. Place the oysters into the liquor and let boil up once; remove, and add the scalding milk. Season with cream, butter, a little celery salt, if liked, white pepper and salt. Serve with crisp crackers. Some place a small amount of finely-rolled cracker crumbs in the plates and then pour on the soup.

Noodle Soup

To 1 egg add as much sifted flour as it will absorb with a little salt and 2 teaspoons of cold water; work in the flour with the fingers 10 or 15 minutes, mixing it as stiff as possible. Roll to a very thin sheet; dust lightly with flour, roll like jelly roll and leave a few minutes; then slice from the ends with a sharp knife, shake out the strips loosely, let dry an hour or two and then drop into hot beef or any other kind of soup and cook about 15 or 20 minutes.

Beef Soup With Okra

Cut a round steak into small pieces and fry very brown in 3 tablespoons butter to which 1 sliced onion has been added. Place in a soup kettle with 4 quarts of cold water and boil slowly for 1 hour, adding salt, pepper and 1 pint of sliced okra. Simmer 3 1/2 hours.

Beef Tea

Take beef and cut into small pieces about 1 inch square. Add salt and let stand about 1/2 hour; then add 1 pint of cold water to 1 pound of meat, and let stand about 4 hours. This draws out all the juice. Put on back of stove and let it heat very slowly. Simmer about 3/4 hour. Strain and serve. In serving one may add an egg well beaten to a cup of the tea, stirring it in gradually so as not to curdle, and then add a little nutmeg.

Cream Of Carrot Soup

Grate 3 good-sized carrots, cover with a pint of water. Add a slice of onion and a bay leaf, cover and simmer gently for 30 minutes. Remove the onion and bay leaf and add a quart of milk. Moisten a tablespoon of cornstarch in a little cold milk; add to the soup and stir until thick. Add a rounding teaspoon of salt, a saltspoon of white pepper and just at serving time stir into the mixture 2 tablespoons of butter. Serve this soup just as soon as it is made.

Pea Soup

One and one-third cups strained peas; 4 tablespoons flour; 2 tablespoons butter; 2 cups milk. Salt, pepper and celery salt to taste.

Split Pea Soup

One cup split peas, 3 1/2 quarts water, 2 tablespoons chopped onion, 1/8 teaspoon pepper, 3 tablespoons butter, 3 tablespoons flour, 1 1/2 teaspoons salt, 1 pint milk. Wash peas and soak over night in 1 quart cold water - drain and rinse thoroughly; add 2 cups cold water and the onion, and cook slowly until soft; then rub through strainer. Make white sauce of the milk, butter, flour, salt and pepper. (See White Sauce under Soup Stock.) Add this liquid to it and cook till a proper consistency. Cooking a ham bone or a piece of ham with soup improves flavor of it.

Lettuce Puree

One pint milk, 2 heads lettuce, salt, pepper to taste, 3 tablespoons butter. Wash lettuce and cook until soft in just enough water to keep from burning - say about 20 minutes - chop fine, and press through sieve. Then make white sauce of remainder of ingredients (See White Sauce for Soup Stock), add lettuce and about 1/8 teaspoon celery salt and serve.

Macaroni Soup

Into a quart of boiling water put a good handful of macaroni broken into inch pieces; let boil one hour slowly; then add 2 cups of strained tomatoes (cooked), and just before serving add 1/2 cup of cream.