Bean Soup

Soak one and a half pints of beans in cold water over night. In the morning drain off the water, wash the beans in fresh water and put into soup kettle, with four quarts of good beef stock, from which all the fat has been removed. Set it where it will boil slowly but steadily till dinner, or three hours at the least. Two hours before dinner slice in an onion and a carrot. Some think it improved by adding a little tomato. If the beans are not liked whole, strain through a colander and send to the table hot.

Beef Soup

Boil a soup bone about four hours, then take out meat into a chopping-bowl; put the bones back into the kettle. Slice very thin one small onion, six potatoes and three turnips into the soup. Boil until all are tender. Have at least one gallon of soup when done. It is improved by adding crackers rolled, or noodles, just before taking off. Take the meat that has been cut from the bones, chop fine while warm, season with salt and pepper, add one teacup of soup saved out before putting in the vegetables. Pack in a dish, and slice down for tea or lunch when cold.

Celery Soup

One shank of beef, one large bunch of celery, one cup of rich cream. Make a good broth of a shank of beef, skim off the fat and thicken the broth with a little flour mixed with water. Cut into small pieces one large bunch of celery, or two small ones, boiling them in the soup till tender. Add a cup of rich cream with pepper and salt.

Chicken Soup

Boil a pair of chickens with great care, skimming constantly and keeping them covered with water. When tender, take out the chicken and remove the bone. Put a large lump of butter into a spider, dredge the chicken-meat well with flour, and lay in the hot pan; fry a nice brown, and keep hot and dry. Take a pint of the chicken water, and stir in two large spoonfuls of curry powder, two of butter and one of flour, one teaspoonful of salt and a little cayenne; stir until smooth, then mix it with the broth in the pot. When well mixed, simmer five minutes, then add the browned chicken. Serve with rice.

Clam Soup

Select five large, plump clams, and after chopping them finely add the liquor to the meat. To every dozen allow a quart of cold water, and putting meat, liquor and water into a clean vessel allow them to simmer gently, but not boil, about one and one-half hours. Every particle of meat should be so well cooked that you seem to have only a thick broth. Season to taste and pour into a tureen in which a few slices of well-browned toast have been placed. If desired, to every two dozen of clams allow a teacupful of new milk and one egg. Beat the latter very light, add slowly the milk, beat hard a minute or so, and when the soup is removed from the fire stir the egg and milk into it.

Corn Soup

Twelve ears of corn scraped and the cobs boiled twenty minutes in one quart of water. Remove the cobs and put in the corn and boil fifteen minutes, then add two quarts of rich milk. Season with salt, pepper and butter, and thicken with two tablespoonfuls of flour. Boil the whole ten minutes and turn into a tureen in which the yolks of three eggs have been well beaten.

Egg Balls

Two hard-boiled yolks of eggs mix with the raw yolk of one egg a little flour roll the size of a hazel-nut.

Egg Soup

Boil a leg of lamb about two hours in water enough to cover it. After it has boiled about an hour and when carefully skimmed, add one-half cup of rice, and pepper and salt to taste. Have ready in your tureen two eggs well-beaten; add the boiling soup, a little at a time, stirring constantly. Serve the lamb with drawn butter, garnished with parsley and hard-boiled eggs cut into slices.

French Vegetable Soup

To a leg of lamb of moderate size take four quarts of water. Of carrots, potatoes, onions, tomatoes, cabbage, and turnips, take a teacup each, chopped fine; salt and pepper to taste. Let the lamb be boiled in this water. Let it cool; skim off all fat that rises to the top. The next day boil again, adding the chopped vegetables. Let it boil three hours the second day.

Green Pea Soup

One peck of green peas, four tablespoonfuls of lard, heated in the kettle; put in the peas and stir them until perfectly green; add pepper and salt, and pour in as much water as you want soup; boil three-quarters of an hour, then add one teacupful of milk, thickened with one tablespoonful of flour; put into the soup two or three young onions cut fine and fried a light brown in butter. Just as you take it up, add yolks of two eggs beaten in a little cream.