Tomato Soup

Four pounds of the leg of beef, cut in four pieces; one celery root, peeled, sliced thin and cut up fine; one tablespoonful of parsley leaves, cut up fine; one tablespoonful of celery leaves cut up fine; two tablespoonfuls of white skinned onions cut fine; one quart of tomatoes measured after they are peeled and cut fine; one tablespoonful of browned flour; one tablespoonful of fresh butter. After the beef has been washed in cold water put it into the soup kettle with cold water enough to cover it, and just before it begins to boil skim it as long as anything rises to the surface. Then cover it, and let it boil slowly five hours. When it has boiled three hours put in the celery root, parsley, celery leaves and onions. When it has boiled four hours put in the tomatoes. Then put the browned flour and butter into a skillet, and when it is hot stir into it a small ladle full of the soup and let it boil until it is as thick as cream. Then take out all the soup meat and put in the flour and butter, with salt and pepper to the taste and let it boil a few minutes longer. There should be only three pints of soup when done.

Chicken Soup

An old, fat, yellow-legged hen makes the best soup. After the chicken has been dressed, washed and cut up, put it into the soup kettle with cold water enough to cover it, and when it begins to boil skim it as long as anything rises to the surface. Cover the kettle and cook it slowly four hours. When it has boiled two hours put in one celery root that has been peeled, sliced and cut up fine; one tablespoonful of green parsley and one tablespoonful of celery leaves that have been washed and cut fine; one tablespoonful of rice that has been picked and washed. When the soup is done take out the chicken, skim off the fat and add salt and pepper to the taste. Put scant half a teaspoon-ful of grated nutmeg into the soup tureen, pour in the soup, stir it up and send it to the table hot. This soup is excellent with dumplings or a pint of oysters put in just before lifting.

Dumplings For Chicken And Oyster Soup

Two ounces of butter melted but not hot; one yolk of an egg beaten and mixed with the butter; one teaspoonful of celery seed crushed; half a tea-spoonful of powdered mace; half a teaspoonful of salt and four ounces of bread without the crust, dipped in cold water and squeezed out. Mix the whole well together, then add the white of one egg beaten to a stiff foam, flour the hands and make into small balls and cook them in the soup five minutes. The dumplings must be put into the soup as soon as all are made.

Gumbo Soup

One large fat old hen, an old chicken makes the best soup; one tablespoonful of fresh butter; one tablespoonful of fresh lard; three quarts of boiling water, (it boils down one-half); one quart of green gumbo measured before it is sliced up fine; one celery root peeled, sliced thin and cut up fine; one pint of tomatoes measured after they are peeled and cut up fine; one tablespoonful of parsley leaves cut up fine; one tablespoonful of celery leave cut up fine; one even tablespoonful of browned flour. After the chicken has been dressed and washed in cold water, cut it up by the joints, split the breast and back down the middle, salt and pepper it and dredge it with flour. Have ready on the fire a frying pan with the butter and lard in it, and when it is hot enough to brown lay in the chicken and fry it a golden brown on both sides. Then put the chicken into the soup kettle with the three quarts of boiling water. Cover the kettle and let it boil slowly three hours. Set the frying pan with the fat in it on the side of the range until the soup is nearly done. When the soup has boiled one hour put in the gumbo, celery root, tomatoes and soup greens and let them boil two hours, then put the browned flour into the frying pan, and when it is hot stir in a small ladle full of hot water and let it boil a few minutes, stirring it up well from the bottom, then stir it into the soup with salt and pepper to the taste. Let it boil two or three minutes, then strain it through the colander into the soup tureen. There should be only two and a half pints of soup after it is strained.