Lobster Soup

One large lobster; pick all the meat from the shell and chop fine; take one quart of milk and one pint of water, and, when boiling, add the lobster, nearly a pound of butter, salt and pepper to taste, and a tablespoon of flour. Boil ten minutes.

Macaroni Soup

Six pounds of beef put into four quarts of water, with one large onion, one carrot, one turnip, and a head of celery, and boiled three or four hours slowly. Next day take off the grease and pour into the soup-kettle, season to taste with salt, and add a pint of macaroni broken into small pieces, and two tablespoon full of tomato catsup. Half to three-quarters of an hour will be long enough to boil the second clay.

Mock Turtle Soup

Boil a calf's head with a slice of ham till it falls to pieces; strain, and set away to cool. The next day skim well, take a soup-bunch of vegetables well boiled; strain and mix with the calf's-head liquor, with a little of the meat from the head. Boil an hour before using. Take two tablespoonfuls of browned flour, moisten and stir into the soup before putting in the force-meat and egg balls. After putting in the force-meat balls, let it boil up, and dish right away, having in the tureen two hard-boiled eggs cut in thin slices, and two lemons, also cut in thin slices.

Mutton Soup

Boil a leg of mutton from two to three hours, and season with salt, pepper and about a tablespoonful of summer savory rubbed fine; add rice or noodles as desired.

How To Make Mutton Broth Quickly

One or two chops from a neck of mutton, one pint of cold water, a small bunch of sweet herbs, one-quarter of an onion, pepper and salt to taste. Cut the meat into small pieces; put it into a saucepan with bones in cold water, but no skin or fat; add the other ingredients; cover the saucepan and bring the water quickly to boil; take the lid off and continue the rapid boiling for twenty minutes, skimming it well during the process; strain the broth into a basin; if there should be any fat left on the surface, remove it by laying a piece of thin paper on top; the greasy particles will adhere to the paper, and so free the preparation from them.

Noodles For Soup

Beat one egg light; add a pinch of salt, and flour enough to make a stiff dough; roll out in a very thin sheet, dredge with flour to keep from sticking, then roll up tightly. Begin at one end and shave down fine, like cabbage for slaw.

Okra Gumbo

Cut one chicken; wash, dry and flour it thoroughly; salt and pepper; fry very brown in a skillet with a lump of lard large as an egg. Put it into your soup-kettle with five quarts of water; add one onion cut up, and let it boil two hours; add two dozen okra pods, and let it boil another hour. Season to taste and serve with rice.

Ox-Tail Soup

Take two tails, wash, and put into a kettle with about one gallon of cold water and a little salt. Skim off the broth. When the meat is well cooked, take out the bones, and add a little onion, carrot and tomatoes. It is better made the day before using, so that the fat can be taken from the top. Add vegetables next day, and boil an hour and a half longer.

Tomato Soup

One quart of tomatoes, one quart of milk, one pint of water; boil water and tomatoes together twenty minutes, then add the milk and one teaspoonful of soda. Let it boil up after adding milk and soda. Season as you do-oyster soup, with butter, salt and pepper. Pour through a colander into a tureen.

One quart of tomatoes, one onion, two ounces of flour, four ounces of butter, two tablespoonfuls of sugar, two of salt, one-third of a teaspoonful of cayenne pepper, three pints of water, one-half pint of milk. Boil the tomatoes and onion in water for three-quarters of an hour. Add salt, pepper, sugar, and butter and flour; rub smoothly together like thin cream. Boil ten minutes. Boil milk separately. When both are boiling, pour the milk into the tomatoes, to prevent curdling. Serve with square of toasted bread.

Turkey Soup

Take the turkey bones and boil three-quarters of an hour in water enough to cover them; add a little summer savory and celery chopped fine. Just before serving, thicken with a little flour (browned), and season with pepper, salt, and a small piece of butter.

Veal Broth

Pick and wash a teacup of rice, and put into your dinner-pot; cut up three or four small onions and add to the rice; next, add your meat, which should be cut in pieces of about a quarter of a pound each; let the whole be covered with water from two to three inches above the meat. When it has boiled an hour, add a few small turnips and carrots, sliced, with a table-spoonful of salt; a little before it is served add some parsley. This is a favorite broth with many people. It is very nice without the carrots. Some prefer it thickened with flour instead of rice.