Vegetable Soup No. 1

1 1/2 ounces butter 1 small onion 1/2 carrot 1/2 stalk celery

1 cup beans or split peas

2 quarts water Pinch of mace

1 dozen allspice

Salt and pepper

Put the butter in a large kettle over a slow fire. While it is melting slice the onion, cut the carrot and celery into small pieces, and put them in the butter, covering them closely until they are slightly browned. Have ready the beans or peas which have been soaked in cold water all night, and bring them to a boil in a quart of water. When the vegetables are browned pour the boiling peas over them; add another quart of water; bring all to a boil; skim well and add the seasoning. Cover the kettle and let it simmer for three hours. Then strain the vegetables and press them through a colander. Return all to the kettle; bring to a boil and serve.

Vegetable Soup No. 2

1/2 cup chopped onion

1 tablespoon butter or drippings 1 1/2 quarts water

2 cups shredded cabbage 1/2 cup chopped carrot

1 leek

1 tablespoon chopped pepper

1 1/2 teaspoons salt

1 saltspoon pepper

1 tomato

1 cup sliced potato

1 tablespoon chopped celery

Brown the onion slightly in the butter or drippings. Have the water boiling hard and add all the vegetables except the potato and tomato. Boil rapidly for ten minutes; then gently for one hour. Add the other ingredients and cook one hour longer. Have the cover partially off the kettle during the entire time.

Pimiento Bisque

1/2 cup rice

3 cups chicken stock

3 pimientoes

1/2 teaspoon salt

1/4 teaspoon tabasco sauce

Yolk of 1 egg

3/4 cup cream

Wash the rice; cook with the stock until tender; press through a sieve; add the pimientoes, likewise pressed through a sieve, and the seasonings. Bring to a boil; add the egg, beaten with the cream, and serve in bouillon cups with Imperial Sticks.

Clam Chowder

1/2 peck of clams in shell

3 potatoes

1/2 pound bacon

1 tablespoon chopped onion

1 quart hot milk

6 rolled crackers

1 tablespoon chopped parsley

1/2 teaspoon salt

1/2 saltspoon pepper

Wash the clams and place them over the fire in a large covered kettle, with sufficient water to keep the under ones from burning. When the shells at the top have opened, remove all the clams, and when cool enough to handle take them from the shells. Remove the skins and cut into small pieces, leaving the soft part whole. Let the liquor settle; then pour off the top, being careful not to take any of the sediment.

Cut the potatoes into small dice and parboil them, pouring off the water afterward. Cut the bacon in very thin slices and fry. Remove the bacon and fry the onion in the bacon fat and strain. Then boil bacon, onions and potatoes together until the potatoes are tender Use just enough boiling water to cover them, and drain when done.

Reheat the clams and their liquor; add the hot milk, seasoning, rolled crackers, bacon, onion and potatoes; let all simmer together for five minutes; add the parsley and serve.

Corn Chowder

1 ounce salt pork

2 potatoes

1 small onion

1 cup boiling water 1 pint can corn 1 pint hot milk

Salt and pepper

Pare and slice the potatoes and onion. Cut the pork into small dice and put over the fire, cooking until crisp and brown; then add the potatoes, onion and boiling water. Boil for one half hour; add the hot milk, corn and seasoning; bring all to a boil and serve.