Mulligatawny Soup

1 quart of brown soup stock.

1 cup strained tomatoes.

1/4 cup each chopped carrots, celery, onions, greenpepper. 1 cup cooked meat or chicken cut in dice.

2 tablespoons butter or substitute. 2 tablespoons flour. 1 teaspoon curry powder.

Add tomatoes, vegetables and diced meat to soup stock and heat to the simmering point. Cook 30 to 40 minutes.

Soften butter, add flour and curry powder and mix until creamy. Slowly pour 2 cupfuls of the hot soup over flour mixture, stirring until smooth; then add to soup, cook for 5 minutes and serve.

Onion Soup

1 quart or 4 cups of brown stock.

2 medium sliced onions.

2 tablespoons shortening. 4 tablespoons grated cheese.

Melt the fat and add onions; fry until a golden brown. Add the soup stock and simmer 30 minutes. Have the cheese in a bowl and sprinkle 1 tablespoon of grated cheese on each service of soup.

Creole Soup

3 cups of brown stock. 1 cup strained tomato. 1 onion minced.

2 teaspoons Worcestershire sauce. 1/2 cup cooked rice.

Add ingredients to brown stock, heat and serve.

Julienne Soup

4 cups brown stock. 1/4 cup each cut carrot, turnip and potato.

1/3 cup cooked peas.

Cut the vegetables in thin pieces about the length of a match and twice as thick. Parboil about 5 minutes, then add to hot soup and simmer 20 minutes. Add peas and serve.

Oxtail Soup

1 small oxtail.

2 quarts of brown soup stock. 1/4 cup each chopped carrots, turnips, onions, celery. 1/2 teaspoon salt.

1/4 teaspoon pepper.

1 tablespoon Worcestershire sauce. 1 tablespoon lemon juice.

Cut oxtail in small pieces. Dredge with flour and brown in hot fat. Add 1 cupful of cold water and simmer 10 minutes. Add soup stock together with remaining ingredients. Simmer 1 hour or more.

Consomme

1 knuckle of veal. 1 pound beef. 3 quarts of cold water. 1/2 cup each diced carrot, onion and celery.

3 whole cloves.

1/2 bay leaf.

1 tablespoon salt.

Cut meat in cubes, also cut off all meat from the knuckle. Dredge with flour and fry in hot beef suet until brown on all sides. Pour over 1 cupful of cold water and simmer 10 minutes. This will give a rich color to the soup. Crack the knuckle, put into a kettle with meat and remaining ingredients. Bring slowly to the simmering point and cook between 4 and 5 hours. Do not boil. A bit of thyme, summer savory and marjoram will add a delicate flavor. When cooked strain and cool. Remove fat, then add the slightly beaten white of 1 egg. Return to the fire and bring to the boiling point, stirring frequently. Strain again before serving. This will clear the soup. When cold consomme should form a perfect jelly which may be cut into cubes and served cold in hot weather.

Emergency Soup Without Stock

1/2 cup carrot, finely chopped. 1/2 cup turnip, finely chopped. 1 cup of celery, cut in small pieces. 1 cup potato, cut in small cubes. 1 onion, sliced.

4 cups water.

4 tablespoons butter or butter substitute. 1 teaspoon chopped parsley. 1 teaspoon salt. 1/8 teaspoon pepper.

Prepare vegetables before measuring. Melt butter, add all vegetables except potatoes and cook over a low fire about 10 minutes, stirring often. Add potatoes and water and simmer about 40 minutes, or until vegetables are tender. Add parsley and serve.