Tomato Bouillon

Take two quarts of stock made in the cooker according to directions for unseasoned soup stock. Place in the cooker kettle with one medium sized onion, one and one-half cups of stewed or canned tomato and a few celery tops. Place on the fire and heat to the boiling point. Then cover closely and remove to the cooking box for one hour or more. When ready to serve, strain the soup and return to the kettle, and bring again to the boiling point. When it is boiling hot, stir into it one level tablespoonful of cornstarch wet up with cold water; add one tablespoonful of salt, one-fourth teaspoonful of pepper, with a dash of red pepper. Serve with croutons.

Tomato Soup

Take one quart of stewed or canned tomatoes, one pint of rich soup stock, a small bay leaf, one stalk of celery, or a handful of celery tops, a sprig of parsley, one small onion, and one tea-spoonful of sugar. Blend together three table-spoonfuls each of butter and flour, and stir into the boiling soup. When it is smooth, add two tea-spoonfuls of salt, one-fourth teaspoonful of black pepper, and a dash of red pepper.

Turkey Soup

Cover the bones of a turkey or other fowl with six cups of hot water. Add a bunch of celery tops, some parsley, a small bay leaf, pepper, salt, and one-half cup of uncooked rice. Boil five minutes and place in the cooker four hours. Strain through a colander that will not hold back the rice. Add one cup of cream and beat the soup with an egg beater. Serve at once with a dessert spoonful of stiff whipped cream on each portion, and pass small croutons.

Soup Without Meat

Into a small cooker kettle put one-third of a cupful of butter, and one-third of a cup each of celery, turnip, and onion, one quarter of a cupful of carrot, and one and one-half cupfuls of potato. Cut the vegetables into very small pieces and heat them in the butter for ten minutes. Then pour over them one quart of boiling water. When at the boiling point remove to the cooker to remain two hours or more if convenient. When you are ready to serve the soup, put it over the fire, thicken it with a tablespoonful of flour, and season with two small teaspoonfuls of salt, one-third of a teaspoonful of black pepper, and a pinch of cayenne. When the soup boils up again, it is ready for the table. Serve with toasted crackers.

Soup With Rice

For this soup take about two pounds of raw meat, which may be any of the cheapest cuts, trimmings from steaks or chops, or any stringy pieces that are not suitable for the table. Cut into very small pieces and add to them any cold meat, chicken, bone, or gristle that you may have. Pour over them two quarts of cold water and slice in one medium sized onion. Bring slowly to the boiling point and skim carefully. When no more scum rises, put it into the cooker to remain five or six hours, or it may remain all night. Then strain, and cool the liquor, and skim off all the fat. An hour before wanted for the table put it again into the cooker kettle and add one-half cup of well washed rice. When it boils, stir in a tea-spoonful of cornstarch wet with cold water, two teaspoons of salt, one-fourth teaspoonful of pepper, and a little celery salt. Place it in the cooker until it is time to serve.