Mock Oyster Soup

Cut up enough thoroughly ripe tomatoes to make one quart; add one and one-half pints of hot water, bring to boiling point, and place in the cooker one or two hours. A short time before serving strain the tomatoes, rubbing through the sieve as much pulp as possible. Place over the fire. Add one level teaspoonful of soda and at once pour into it one and one-half pints of rich milk. When boiling add three-fourths of a cup of fine cracker crumbs and two tablespoonfuls of butter. Season well with pepper and salt and a pinch of red pepper. Boil up once and serve. This may be made of canned tomatoes, using one and one-half pints. Serve with cheese fingers.

Split Pea Soup

Soak one cup of split peas all night in two cups of warm water. In the morning boil them hard ten minutes in fresh water. Strain and crush the peas. Rub into them one tablespoon of flour. Return them to the water, add a bay leaf, celery tops, salt, pepper. Boil a few minutes and place in a cooker four hours. Just before serving strain out the celery tops and bay leaf.

Scotch Broth

Take three pounds of mutton cut from the fore quarter. Wipe and trim and cut into one inch cubes. Put the meat, with the bones cracked, into a cooker kettle with three pints of cold water or just enough to cover. Bring to the boiling point. Skim and add one-half cup of barley which has been soaked in cold water over night. Boil fifteen minutes, and while it is boiling, fry, but do not brown, in two tablespoonfuls of butter, one-fourth cup each of carrot, turnip, onion, and celery cut into one-half inch dice. Add vegetables to the soup and season with salt and pepper to taste.

Brown two tablespoonfuls of flour in a tablespoon-ful of butter and add to the boiling soup. When it thickens shut away in the box and leave until just before time to serve. Then remove the bones and reheat the broth for the table. Rice may be used in place of the barley. Wash it well and put it into the kettle when you do the vegetables.

Rice And Potato Soup

Into three pints of boiling water and one pint of milk put two cups of sliced potato, one onion cut fine, one-half cup of well washed rice, and one stalk of celery cut into small pieces or some celery leaves. Boil five minutes over the fire and place in the cooker for two hours or more. When ready to serve put the kettle over the fire and mash the potato fine. Add two tablespoonfuls of butter and one of flour. Season with two tea-spoonfuls of salt and one-fourth teaspoon of pepper. Just before sending to the table stir in a cupful of whipped cream.

Swiss Potato Soup

Pare and cut into small pieces enough turnip to make one pint; add three pints of sliced potato and one quart of water. Place over the flame and boil about five minutes, then remove to the cooking box for three hours. When done, drain and rub through a colander or soup strainer. Add one and one-half pints of milk, two level tablespoonfuls of butter, one cup of thin cream, salt and pepper to taste. If too thick, add cream or hot milk to make the proper consistency.