Vegetable Soup No. 1

Scrape clean and slice three carrots and three turnips; peel three onions; fry the whole with a little butter till it turns rather yellow; then add also two heads of celery cut in pieces, three or four leeks, also cut in pieces; stir and fry the whole for about six minutes; when fried, add also one clove of garlic, salt, pepper, two cloves, and two stalks of parsley; cover with three quarts of water; keep on rather a slow fire, skim off the scum carefully, and simmer for about three hours; then strain and use.

Vegetable Soup No. 2.

Seven ounces of carrot, ten ounces of parsnip, ten ounces of potatoes cut in thin slices, one and one quarter ounces of butter, five teaspoonfuls of flour, a teaspoonful of made mustard, salt and pepper to taste, the yolks of two eggs, rather more than two quarts of water; boil the vegetables in the water two and one-half hours; stir them often, and, if the water boils away too quickly, add more, as there should be two quarts of soup when done. Mix up in a basin the butter and flour, mustard, salt, and pepper, with a teacupful of cold water; stir in the soup, and boil ten minutes. Have ready the yolks of the eggs in a tureen; pour on, stir well, and serve. Time, three hours; sufficient for eight persons.

Vermicelli Soup

Boil a shin of veal in three quarts of water. Put in a turnip, an onion and one carrot, whole. Boil about three hours. Add salt and a small teacup of vermicelli, and boil for three-quarters of an hour. Before adding vermicelli, strain through a colander. Keep adding water, if it boils away.

Stock For Soup

Have a large pot on the back of the stove. Put in lean beef, either after having been cooked or before, in the proportion of one pound of beef to one quart of water. Add pork rinds with all the fat taken off. This may cook slowly two or three days. When cold, skim off all the fat and put into another vessel. This stock may be used for all soups in which meat-broth is required. By adding for thickening either barley, rice, sago, macaroni or vermicelli, it will make any of these soups.

How To Make Gumbo Soup

Cut up a pair of good sized chickens, as for a fricassee; flour them well, and put into a pan with a good-sized piece of butter, and fry a nice brown; then lay them in a soup-pot, pour on three quarts of hot water, and let them simmer slowly for two hours. Braid a little flour and butter together for a thickening, and stir in a little pepper and salt. Strain a quart or three pints of oysters, and add the juice to the soup. Next add four or five slices of cold boiled ham, and let all boil slowly together for ten minutes. Just before you take up the soup, stir in two large spoonfuls of finely powdered sassafras leaves, and let it simmer live minutes, then add your oysters. If you have no ham, it is very nice without it. Serve in a deep dish, and garnish the dish with rice.

Plain Gumbo Soup

Take a piece of ham half the size of your hand, and a knuckle of veal; put them in a pot with two quarts of cold water; simmer slowly two or three hours, then add two quarts of boiling water. Twenty minutes before serving, put in one small can of okra and as many oysters as you please. Season to taste.

How To Make Chowder

Fish Chowder

Take a fresh haddock, of three or four pounds, clean it well, and cut in pieces of three inches square. Place in the bottom of your dinner-pot five or six slices of salt pork fry brown, then add three onions sliced thin, and fry those brown. Remove the kettle from the fire, and place on the onions and pork a layer of fish; sprinkle over a little pepper and salt, then a layer of pared and sliced potatoes, a layer of fish and potatoes, till the fish is used up. Cover with water, and let it boil for half an hour. Pound six biscuits or crackers fine as meal, and pour into the pot; and, lastly, add a quart or pint of milk let it scald well, and serve.

Fish Chowder

Take a small piece of pork. cut into squares, and put it into the bottom of a kettle. Then take your fish (about three pounds will make a good-sized chowder), cut it into pieces (larger squares than the pork), lay enough of this on the pork to cover well, then a layer of potatoes, next a layer of Boston crackers split, on this pepper and salt. Above this put a layer of pork, and repeat the order given above until the materials are all exhausted; let the top layer be buttered crackere. Pour on boiling water until covered, and cover the kettle; keep boiling half an hour. Five minutes before dinner, dredge well with flour, and pour on a pint of milk. This will make the genuine Rye-beach fish chowder.

Tomato Chowder

Slice a peck of green tomatoes, six green peppers, and four onions; strew a teacup of salt over them. In the morning turn off the water, and put them in a kettle with vinegar enough to cover them, a teacup of sugar, one of grated horseradish, a tablespoonful of cloves, allspice, and cinnamon, each. Boil until soft.