Julienne Soup

1 quart stock 1 small carrot 1 small turnip 1 small potato

1 small onion

1 small tomato

1 quart boiling water

1 tablespoon barley

Salt and pepper

Cut the vegetables into small pieces, add the water, barley and seasoning and let all simmer slowly until the vegetables are tender. Add the stock; bring to a boil and serve.

Economical Soup

1 quart stock

1 onion

1 small carrot

1 teaspoon salt

Water to cover vegetables

2 cloves

2 peppercorns

1 bay leaf

1 sprig parsley

Pinch of mace

Leaves and root of celery stalk

Chop the vegetables and cook them together with the herbs and seasoning in water sufficient to cover them. When done, add the stock and bring to a boil.

Barley Soup

1 quart stock 1 teaspoon salt

2 tablespoons barley 1 quart water

½ saltspoon pepper

Wash the barley and soak it in a quart of water; cook in the same water until tender; drain and add with the seasoning to the boiling stock.

Rice, tapioca or sago may be substituted for the barley.

Vermicelli Soup

½ cup vermicelli 1 teaspoon Worcestershire sauce

1 quart stock ½ teaspoon salt

½ saltspoon pepper

Cook the vermicelli about ten minutes in boiling salted water; drain and add to the boiling stock, together with the seasoning.

Macaroni may be substituted for the vermicelli if desired; but it will have to cook longer - about half an hour.

Noodle Soup

1 quart stock ½ teaspoon salt

Noodles ½ saltspoon pepper

Bring the stock to a boil; add the noodles and seasoning; let both boil together for about five minutes, and serve. The noodles may be made according to the following directions:

1 egg

½ teaspoon salt

Sufficient flour to make stiff dough

Beat the egg; add the salt; then the flour, sufficient to make a very stiff dough. Knead; toss on a slightly floured board, and roll as thin as possible. Cover with a towel and set aside until the surface is dry; then roll like a jelly roll and cut off thin slices. Dry, and when needed cook twenty minutes in boiling salted water. Drain and add to soup.

Black-Bean Soup

1 pint pink kidney beans

1 quart liquid

½ cup butter, oil or beef fat

X Bermuda onion, chopped 1 button garlic 1 tomato, sliced

Soak the beans over night and boil them until tender; mash with potato masher and return to the water in which they were cooked, of which there should be about a quart. Bun this puree through a sieve to free it from hulls. Fry the onion and garlic in the fat until brown; adding the tomato. When well cooked strain through a colander; add to the puree; let simmer for ten minutes, and serve.

Tomato Soup

1 pint stewed or canned tomatoes 1 pint water or stock 1 small onion

1 bay leaf

1 tablespoon butter

1 tablespoon flour

Salt and pepper

Put the tomatoes over the fire with the water, onion and bay leaf; cook slowly for one half hour; strain through a fine sieve; wash the saucepan; return the tomatoes to it and put again over the fire. Add the butter and flour well rubbed together; stir until smooth; season to taste and serve with Croutons.