Carrot Soup

For a quart of soup, slice one large carrot and boil in a small quantity of water for two hours or longer; then rub through a colander, add a quart of rich milk, and salt to season. Reheat, and when boiling, thicken with two teaspoon-fuls of flour rubbed smooth in a little cold milk.

Celery Soup

Chop quite fine enough fresh, crisp celery to make a pint, and cook it until tender in a very little boiling water. When done, heat three cupfuls of rich milk, or part cream, to boiling, add the celery, salt to season, and thicken the whole with a tablespoonful of flour rubbed smooth in a little cold milk, a cupful of mashed potato, turn through a colander to remove lumps, reheat, add salt and the celery, and serve.

Celery Soup No. 2

Cook in a double boiler a cupful of cracked wheat in three pints of water for three or four hours. Rub the wheat through a colander, add a cup of rich milk, and if needed, a little boiling water, and a small head of celery cut in finger lengths. Boil all together for fifteen or twenty minutes, until well flavored, remove the celery, add salt, and serve with or without the hard-boiled yolk of an egg in each soup plate.

Combination Soup

One-half cup of cold mashed potato, one cup each of cooked pearled wheat, barley, and dried peas. Rub all through a colander, add boiling milk to thin to the proper consistency, season with salt and a half cup of cream.

Combination Soup No. 2

Take three cups of cooked oatmeal, two of mashed white beans, and one of stewed tomato. Rub the ingredients through a colander, add boiling milk to thin to the proper consistency, season with salt and a little cream.

Cream Pea Soup

Soak three fourths of a pint of dried Scotch peas overnight in a quart of water. In the morning put to cook in boiling water, cover closely, and let them simmer gently four or five hours, or until the peas are very tender and well disintegrated; then rub through a colander to remove the skins. If the peas are very dry, add a little water or milk occasionally, to moisten them and facilitate the sifting. Just before the peas are done, prepare potatoes enough to make a pint and a half after being cut in thin slices. Cook the potatoes until tender in a small amount of water, and rub them through a colander. Add the potatoes thus prepared to the sifted peas, and milk enough to make three and one-half pints in all. Return to the fire, and add a small head of celery cut in finger lengths; let the whole simmer together ten or fifteen minutes, until flavored. Remove the celery, add salt and a cup of thin cream. This should make about two quarts of soup. If preferred, the peas may be cooked without soaking. It will, however, require a little longer time.

Cream Barley Soup

"Wash a cup of pearled barley, drain, and simmer slowly in two quarts of water for four or five hours, adding boiling water from time to time as needed. When the barley is tender, strain off the liquor, of which there should be about three pints; add to it a portion of the cooked barley grains, salt, and a cup of whipped cream, and serve. If preferred, the beaten yolk of an egg may be used instead of cream.