Cream Of Spinach

1 quart spinach tablespoon chopped onion

1 pint cream stock

Wash the spinach thoroughly; throw it into a dry kettle and place over the fire, stirring until the spinach is wilted. Drain the spinach, saving the water; chop it very fine; return it to the water; add the onion and cook until thoroughly done, adding a little more water if necessary. Mash in the same water; strain and add the juice to the hot cream sauce.

Cream Of Lettuce

Follow the recipe for cream of spinach, substituting one head of lettuce for the quart of spinach.

Mock Turtle Soup

1 calf's head

3 quarts water 6 potatoes

2 hard-boiled eggs

1 lemon

1 tablespoon Worcestershire sauce

2 tablespoons butter

tablespoon sweet marjoram

Salt and pepper

Clean the calf's head thoroughly and boil it in the water until tender; then pick the meat from the bones and cut it into small pieces. Add the potatoes cut into small dice, the eggs, chopped, the lemon juice, Worcestershire sauce and butter: season with salt, pepper and sweet marjoram; use drop dumplings if desired,

Gumbo Soup

1 pound beef

1 quart okras

1 small onion

1 sprig parsley

1 small carrot 1 large tomato Pinch of cloves Salt and pepper

2 quarts cold water

Cut the beef into small pieces; wash the okras and cut them in slices. Slice the onion; chop the parsley; grate the carrot; and cut the tomato into small pieces. Add the water and seasoning and bring all to a boil. Set aside to cool; skim off the hardened fat; return to the fire and let simmer slowly for four hours, closely covered.

Beef Soup

2 pounds shin of beef 4 tablespoons butter 2 onions 2 carrots

1 stalk celery

2 bay leaves

1 teaspoon sweet marjoram

2 whole allspices 2 whole cloves Pinch of mace Salt and pepper

2 quarts cold water

1 tablespoon cornstarch

Cut the beef into small pieces; put it in a pan with the butter and brown over a hot fire. Take out the meat and put it in a large kettle with the onions, carrots and celery all chopped fine; add the seasoning and water; bring to a boil and skim well. Set aside to simmer, closely covered, six or eight hours; then strain and set away. Next day remove all the fat from the top and boil half an hour. Thicken with a tablespoon of cornstarch mixed with a little cold water; boil three minutes and serve.

Mutton Soup

2 pounds neck of mutton 2 quarts cold water 1 tunip

1 onion

1 tomato

1 tablespoon pearl barley

Salt and pepper

Put the mutton in a kettle with the water, vegetables sliced, barley and seasoning. Bring to a boil; skim off the fat and scum; place at the back of the stove to simmer slowly for three hours. Keep the vessel closely covered.

Turkey-Bone Soup

Turkey bones

Water to cover bones

1 onion

1 stalk celery

3 potatoes

2 carrots

1 tablespoon barley 1 tablespoon rice 1 sprig parsley Pepper and salt

Put the turkey bones in a kettle and cover them with water; boil slowly for three hours; add the other ingredients, chopping the onions, parsley and celery and cutting the potatoes and carrots into small dice. Boil until the vegetables are tender- season to taste and serve.