1 can tomatoes
2 cups water 1 carrot
1 small onion
1 bay leaf
1 teaspoon salt Dash of red pepper
1 quart soup stock
Add water to tomatoes. Dice carrot and slice onion; add these and the seasoning. Boil five minutes and place in cooker for two hours. Strain, add soup stock, reheat and serve. Use one radiator or cook a longer time.
Thoroughly clean the turtle. Place in kettle and cover with cold water. Let it come to a boil and skim. Tie in a small bag one tablespoon of thyme, marjoram, and sweet basil; let it boil with the meat slowly for twenty minutes. Remove to the cooker for five or six hours. Use one radiator. Remove meat from bones and when cold cut and dice and return to the stock. Season with salt and pepper to taste. Brown some flour in oven,1 blend with butter and thicken the soup to the consistency of cream.
2 cups brown soup stock 2 cups tomato juice 1 cup carrots 1 cup turnips
½ cup celery
1 cup peas
1 cup diced potatoes
To the soup stock and tomato juice add the diced carrots, turnips, onion, celery, potatoes, peas and seasoning. Boil slowly for ten minutes and then place in the cooker for three hours. Use one radiator or cook a longer time.
3 potatoes 1 pint hot milk
2 ounces butter Salt and pepper
Pare and cut the potatoes in quarters; cover with boiling water and boil five or six minutes. Place in the cooker for one and a half hours. While mashing, add the butter and pour in gradually the boiling milk. Season with salt and pepper. Stir and strain and heat again. Beat the egg and put into tureen; pour over it the soup.
3 celery stalks
2 tablespoons butter
2 tablespoons flour 1½ cups milk Salt and pepper
Cut the celery into small pieces; cover with water and bring slowly to a boil. Boil ten minutes and then place in the cooker for two hours. Blend the butter and flour; add milk and cook. To this add drained celery water. Season with salt and pepper.
1 cup shelled peas Water to cover 1 pint hot milk
½ tablespoon butter ½ tablespoon flour Salt and pepper
½ cup cream
Almost cover the shelled peas with boiling water. Boil ten minutes and add the boiling milk, the butter blended with the flour, also salt and pepper to taste. Cover and bring to boil and place in the cooker for two hours. When ready to serve strain through sieve and add the cream.
1 cup lentils 1 carrot 1 stalk celery 1 onion
4 cups stock 2 tablespoons flour 2 tablespoons butter 2 teaspoons salt
Soak lentils in water several hours; then drain and add the onions, carrot and celery, cut fine. Add water and boil ten minutes; place in cooker seven hours. Remove from cooker; drain and rub through sieve. Make paste of butter and flour; add vegetables, stock and seasoning. Heat and serve. For Cream Lentil Soup add milk instead of stock.
3 pounds lean beef 2 quarts cold water A little celery 1/2 small onion
2 bay leaves Cinnamon and cloves Salt and pepper 1 tablespoon caramel
Cut the beef into cubes; add water, celery, onion and bay leaves and let stand in the cooker for five or six hours. Use one radiator. When taken from cooker allow to cool and remove the fat. Before using drop in a little bag of cinnamon and cloves. Season with salt and pepper, and color with a tablespoon of caramel. Heat and serve.