Mock Bouillon

2 quart cans tomatoes.

4 stalks celery.

8 slices carrot.

1/2 onion sliced.

1 small green pepper.

2 cloves Blade of mace 1/4 cup Sherry 1/2 teaspoon salt 1/8 teaspoon pepper.

PUT tomatoes in saucepan, and add celery cut in pieces, carrot, onion, pepper (from which seeds have been removed), cloves, and mace. Bring to the boiling point and let simmer fifteen minutes. Strain, and add Sherry, salt, and pepper. Cool and clear. Serve in bouillon cups.

Bouillon Cups

Bouillon Cups

Corn Mock Bisque Soup

1 can corn 1 quart milk 1 slice onion 3 tablespoons flour 1/4 cup cold water.

1/2 can tomatoes 1/4 teaspoon soda 1/3 cup butter 2 teaspoons salt 1/8 teaspoon pepper.

1/8 teaspoon paprika.

Scald milk in double boiler with corn and onion. Mix flour with cold water to form a smooth paste and add to scalded milk; then cook twenty minutes, stirring constantly at first and afterward occasionally, and rub through a sieve. Cook tomatoes ten minutes, add soda, and rub through a sieve. Combine mixtures and strain into a tureen. Add butter bit by bit and seasonings.

Berkshire Soup

1 onion, finely chopped cup butter.

bay leaf 12 peppercorns.

2 tablespoons flour 1 can tomatoes.

2 tablespoons sugar.

1 teaspoon salt.

1/2 teaspoon pepper.

2 cups water 1 can corn 1/2 cup cream.

2 egg yolks.

Cook onion and butter five minutes, stirring constantly. Add bay leaf, peppercorns, and flour, and cook two minutes; then add tomatoes, sugar, salt, pepper, and boiling water and simmer twenty minutes. Add corn, cook ten minutes, and force through a puree strainer. Just before serving add egg yolks, slightly beaten, and diluted with cream.

Celery And Tomato Puree

1 bunch celery.

2 teaspoons salt.

3 pints cold water.

2 tablespoons fat salt pork.

1 onion, sliced.

1 small carrot, sliced.

1 leek, sliced.

1/2 teaspoon thyme.

2 cloves.

Bit of bay leaf.

1 teaspoon peppercorns.

2 sprigs parsley.

1 clove garlic, crushed 3 1/2 tablespoons butter.

2 tablespoons flour 1 pint tomatoes.

1 tablespoon sugar Salt and pepper.

Break celery in one-inch pieces, and pound in a mortar. Add water and salt, bring slowly to the boiling point, and let simmer one hour. Try out pork fat, add vegetables and seasonings and cook ten minutes stirring constantly; then add tomatoes, sugar and salt and pepper to taste. Combine mixtures, thicken with two tablespoons flour mixed with one and one-half tablespoons butter. Cover and cook slowly one hour. Rub through a sieve, add remaining butter and serve at once.

French Tomato Soup

1 quart brown stock 1 can tomatoes.

1 onion, sliced.

2 cloves, garlic 4 sprigs parsley 2 sprigs thyme Bit of bay leaf.

6 peppercorns.

1 teaspoon salt.

1/8 teaspoon pepper teaspoon soda 1/2 tablespoon sugar.

2 tablespoons butter.

2 tablespoons cornstarch.

1 1/2 cups cream.

Bring stock and tomatoes, mixed with vegetables, salt, and pepper, to the boiling point and let boil thirty minutes. Rub through a sieve, return to range, and add soda and sugar. Melt butter, add cornstarch, and when well blended, pour on hot soup. Bring to the boiling point, and just before serving add cream. Serve with croutons.