Corn Soup

Mrs. Col. Geo. Smith.

Eight tender ears of corn cut or scraped; cook with enough water to boil; boil half an hour, and then add two quarts of new milk; let that boil, and put into it two tablespoons of butter, rubbed into three teaspoons of flour. Let it all boil once more, adding pepper and salt. Beat into the tureen three eggs, stirring briskly while the boiling soup is poured on. This soup should be stirred often while cooking.

Green Pea Soup

Mrs. C. G. Du Bois.

Boil three pints of green peas in just enough water to boil them; then pour in three pints of milk, and when it boils stir in one-fourth pound of butter, in which a tablespoon of flour has been mixed; stir it until it boils; season with salt and pepper.

Amber Soup

Mrs. J. G. Howard.

Take a shin of beef, and about a pound of the meat cut up small; put three or four slices of salt pork into a pan and fry them crisp; take out the pork, slice three or four small onions, put into the fat and brown carefully; take the onions out, put in the reserved meat and fry brown and crisp; put the pork, meat and onions with the rest of the meat and bone into the soup kettle; add as in beef soup a couple of carrots, a turnip, some celery and a few bay leaves; pack down, cover with water and heat gradually; boil slowly six hours; strain and set away. Next day skim and strain through a coarse cloth into the soup kettle; stir in the whites and broken shells of two eggs to clear it, and as the scum boils up take it off; season with salt and pepper and a little mace. A few peeled slices of lemon may be added.

Oyster Soup

Mrs. C. G. Du Bois.

To one quart of oysters one quart of water; boil up with liquor and skim; four eggs well beaten with one pint of milk; one large spoon of butter rubbed in flour; salt and pepper.

Tomato Soup

Mrs. S. B. Caswell.

One can of tomatoes (or one quart of ripe tomatoes), to one quart of milk; boil the tomatoes at least half an hour, then strain and let it cool; put it with the cold milk a spoonful first at a time; season with salt, pepper and butter. Put it on the stove and stir until it is thoroughly heated - not boiled.

Gumbo Soup

Mrs. Anna Ogier.

Boil a shin of beef an hour; pour off the water; let it boil an hour longer, then put in salt to taste. This will make two and one-half gallons of gumbo; when you add to it a half gallon of sliced okra, the same of peeled tomatoes, four large onions, three pods of green peppers; let all boil together for five hours, slowly, so as not to scorch; then add a half-pint of rice, nicely boiled, and let it cook half an hour longer. This is the very best and most nutritious soup ever made, and a great Southern dish.

German Gumbo Soup

Mrs. I. W. Hellman.

Take a young chicken or the half of a full grown one, mix together flour, pepper and salt; roll the fowl in it and then drop it in hot lard and fry nice and brown. Cut okra up in rounds until there is over a quart of cut okra; when the chicken is nearly done add this to it, and fry about ten minutes, stirring all of the time; do not allow this to brown. Next pour on two quarts of boiling water, and drop in a slice of ham; boil this down to one and one-half quarts. If you desire, about ten minutes before taking it off the fire, add two dozen fresh oysters and their juice. There must be rice cooked to eat with Gumbo, and it must be perfectly done and dry. When serving the soup place a large spoonful of rice in each plate and pour the gumbo over it.

Brown Flour Soup

Mrs. M. E. J.

Take common stock; brown a teacup of flour; add to the soup until sufficiently thickened. Stir in, just before the soup is served, a tablespoonful of cloves and allspice. Salt and pepper to taste.

Chicken And Oyster Soup

Mrs. A. Higbie, Compton.

One full-grown chicken; just enough water to cover it; simmer it gently; when done, take the chicken out, strain the liquor; add one quart of sweet milk to one of broth, if not enough broth add sufficient boiling water; then one quart of oysters with their juice; a blade of mace; one tablespoon of butter; one of arrow-root; flour rubbed into the butter; one gill of hot cream; stew gently five minutes; use the chicken for salad. Cream should always be boiled before being put into soup or gravy.

Beef Soup

Miss Mary Mclellan.

Three pints of beef stock; half an onion and one small potato finely chopped. Boil one hour. Add one and one-half cups of stewed tomatoes; salt and pepper; boil half an hour and strain. Add two well-beaten eggs, mixed with a little cold soup (to prevent the eggs curdling), and serve.

Milk Soup

Anonymous.

Four large potatoes; two leeks; two ounces of butter; three tablespoonfuls of crushed tapioca; one pint of milk. Put the potatoes and leeks, cut in four, in a sauce pan, with two quarts of boiling water; two ounces of butter; a tea-spoonful of salt, and pepper to taste; boil one hour; rub through a colander, and return to the saucepan; add the milk; sprinkle in the tapioca, and let it boil fifteen minutes.

Tomato Soup

Miss Mary Mclellan.

One quart can of tomatoes; if not well dissolved, chop them fine and boil ten minutes; add one-fourth teaspoonful of soda and stir till it ceases to effervesce. Then add two Boston crackers, pounded fine; season with butter, salt and pepper; add one quart of milk and boil ten minutes.