Celery Cream Soup

Cut celery in small pieces and boil till tender in enough water to cover. Keep it covered tight. When tender mash through a sieve or colander and put back into the water in which it cooked. Add the same quantity of fresh milk, and when all is hot, thicken, allowing a tablespoon of flour mixed with a tablespoon of butter to a pint of the liquid. Add also cream if greater richness is wished. Season with salt and pepper to taste and serve hot with bread sticks or sippers.

Cheese Soup

Mix two cups of milk with two cups of white stock, or white soup of chicken or veal. Mince fine a small onion and add. When the liquid is hot stir in a tablespoon of flour and a tablespoon of butter rubbed together smooth, After the flour cooks in and thickens the soup stir in half a cup of grated cheese, adding, to ensure against the curdling of the milk, a small pinch of soda just before the cheese. Lastly, and just as you take the kettle from the stove, stir in a wellbeaten egg. Serve hot with little squares of toasted bread.

Chestnut Soup

Chip off a piece from each shell to help the boiling and boil till tender large French chestnuts. Take off the shells and skins. Set a handful of the meats aside, and break and mash through a sieve the other meats. Have a cream made by heating a quart of milk or cream and thickening with a tablespoon of flour mixed smooth with a tablespoon of butter. Add the chestnuts you have put through the sieve till you have the cream as thick as you wish it. Season to your taste with salt and pepper, add the handful of chestnut meats, each broken in two or three pieces, boil up and serve at once.

Egg Soup

Heat the remains of a clear soup made from bones of beef or veal, poach an egg for every plate of soup you wish to serve, and when you serve the soup drop the poached eggs in the tureen; or if you serve direct by plates lay the poached egg in the soup plate and ladle over it the hot soup.

Gumbo Aux Hermes. A New Orleans Dish Chop fine six slices of bacon and fry. Add two tablespoons of flour. When browned add one large minced onion, and one pint of "herbs," which you have minced exceedingly fine. These herbs are one teacup of cold boiled spinach left over, the green tops of two onions, green tops of radishes and mustard, quarter of a teacup of minced celery, and half a teacup of cold kidney beans. Brown slightly, then add one tablespoon of canned tomatoes, half a teaspoon of thyme, and salt and pepper to taste. Add one quart of water or beef soup or chicken soup. Cook slowly half an hour. Serve with rice.

Indian Meal Soup

Have two quarts of boiling water in a saucepan. Mix eight tablespoons of Indian meal with a cup of cold water and stir into the boiling water. When the meal has swollen, put into a doubleboiler and keep the outer dish full of boiling water for two or three hours. Stir now and then. Salt to taste, add a dash of pepper and a cup of cream, and serve with crisp fried croutons.

Julienne Soup

Cut in small, long pieces a carrot, a turnip, a stalk of celery, two small leeks, a small white onion, and a white cabbage leaf. In a saucepan have a quart of boiling water and cook the vegetables until done, that is about half an hour. Add a quart of beef broth or stock, and when all boils up, a teaspoon of sugar, a cup of cooked green peas or the tops of asparagus cut in small pieces, and just before the soup is served a few lettuce leaves or sorrel leaves cut in small threads.

Margie Soup

Take whatever tops you have from a bunch of celery, cut in small pieces and put in a saucepan with a couple of onions and four goodsized potatoes, all sliced. Pour on two quarts of water, cover tight and boil for an hour. Stir and beat well together, add a piece of butter the size of an egg, salt to taste, and serve with toasted pieces of bread cut small. Cream may be added, and a thickening of flour may also be put in if wished. But as pure Margie soup it is made as above.

Milk Soup

Heat a quart of milk in a saucepan over a slow fire. Dissolve and work smooth three tablespoons of flour in quarter of a cup of cold milk. Dip a little hot milk into the cup, stir about with the cold, and then add gradually to the hot milk. Stir while it thickens and add a teaspoon of salt. Add a couple of hardboiled eggs coarsely chopped, drop in a few small pieces of butter, and serve hot. Bread sticks and young, tender onions go well with this soup.

Salmon Soup

Mix a tablespoon of butter and two tablespoons of flour and put in a saucepan to melt, adding also a teaspoon of salt, a dash of cayenne pepper and half a teaspoon of celery salt

Add this thickening to one quart of milk heated in a doubleboiler. While all is slowly cooking together open a small can of salmon, mince the fish fine, free it from all bone and skin, and stir into the hot, thickened milk. Boil up and serve at once.

Fast Day Tomato Soup

Slice three onions and fry them brown in their own juice in the bottom of the saucepan in which you make your soup. When the onions have fried pour over them a quart can of tomatoes well mashed, and a quart of boiling water. Cook all well together till the tomatoes are tender, then rub through a colander and put back in the saucepan. Add a cup of boiled rice, salt, and make of the thickness you wish with flour and butter worked smooth together, and in the proportion of one tablespoon of butter to one of flour. Simmer while the flour cooks, add a dash of pepper and serve hot with sippers fried in butter.