Consomme, or stock, forms the basis of all meat soups. Fresh, uncooked beef, with the addition of cracked bones, makes the best stock, as the glutinous matter contained in them renders it important that they should be boiled with the meat to add to the strength and thickness of the soup.

Meats for soup should be put to cook in cold water, in a covered pot, and allowed to simmer slowly for several hours, and should be carefully skimmed to prevent them from becoming turbid. Never boil fast, and add hot, not cold water. Do not salt until meat is tender. Allow a quart of water to a pound of meat and bone, and a teaspoon of salt. Strain.

Bouillon

1 pound of beef, 1 carrot celery

1 turnip, cabbage leaf, parsley

Makes one quart. One pound of beef, upper part of round. Cut vegetables in small pieces and let lie in cold water. Cut meat in cubes, no fat, wash and put on stove in three quarts of cold water with vegetables. Season to taste. Cook ten hours. Strain.

Black Bean Soup

Mrs. 0. M. Shuman.

1 pint black beans, 1 quart cold water, 1 small onion, 1 teaspoon salt, 1 saltspoon pepper.

1/4 saltspoon cayenne

1 lemon

2 eggs

1 quart beef stock

Soak the beans over night in cold water. In the morning, drain off and put in a sauce pan with cold water. Add the onion and cook until soft. Mash through colander, add the beef stock, salt and pepper. Slice hard-boiled eggs and lemon. Place one slice lemon and eggs as desired, to each plate of soup.

Chicken Soup

stock from 1 chicken 2 tablespoons rice

2 tablespoons parsley 2 tablespoons celery

Stock from fricasseed chicken. Skim off grease. Take 1 quart of stock. Put in rice, parsley, celery. Cook one hour. Season.

Basis For Cream Soup

1 cup milk

1 tablespoon butter

1 tablespoon flour

1/4 teaspoon salt 1/8 teaspoon pepper 1 to 2 cups vegetable pulp

Cook vegetables until soft. Strain. To one quart of soup, add from one to two cups of vegetable pulp. Add salt and pepper.

Asparagus Soup

Mrs. C. H. Smith.

2/3 can asparagus 1 pint scalded milk

1 tablespoon butter, 1 tablespoon flour salt and pepper to taste

Cook asparagus until very tender. Rub through strainer. Add this to scalded milk. Rub flour and butter together and stir into the milk. Cook up. Season with salt and pepper. Serve.

Cream Of Asparagus Soup

Mrs. Ben. F. Wright.

1 can asparagus

2 cups boiling water

1 tablespoon flour or corn starch

1 cup evaporated cream butter, size of walnut salt and pepper

The canned asparagus makes delicious soup this way: - First cut off the tender ends and press the pulp from the fibrous stems by rubbing through a sieve. Add this pulp to the juice from the can. Have ready the boiling water, in which the corn starch or flour has been thoroughly cooked. Then add the cream, the juice, and the pulp, and let it just reach the boiling point. Add the tender tips, salt, pepper, and butter. Serve.

Cream Of Celery Soup

Mrs. C. H. Smith.

1 pint of cooked celery 1 quart of milk 1 tablespoon butter

1 tablespoon flour 1 teaspoon onion juice 1/2 teaspoon celery salt 1/2 saltspoon white pepper

Add stewed and sifted celery to the following foundation. Milk, butter and flour creamed, onion juice, celery salt, white pepper and a dash of cayenne or little slices of sweet pepper.

Marrow Balls For Above

Mrs. C. H. Smith.

1 tablespoon marrow 3 tablespoons bread crumbs part of raw egg

1 teaspoon chopped parsley salt and pepper to taste

Mix together cooked marrow, bread crumbs, parsley, salt and pepper. Add enough raw egg to this mixture to insure the balls not coming to pieces in cooking. Form into balls the size of filberts. Roll in raw egg and fine bread crumbs or flour. Simmer in soup a few minutes before serving.

Corn Soup

Mrs. C. H. Smith.

1 pint or 1 can corn 1 pint water 1 quart milk

1 teaspoon flour

2 teaspoons butter 1 slice onion.

salt and pepper to taste

Cook the corn in the water thirty minutes. Scald the milk with the onion, and when it boils add the butter and floor, creamed. Cook for a few minutes. Add the corn. Cook a little longer. Strain and serve.

Mongo Soup (Very Nutritious)

1 cup mongo 1-1/2quarts water

salt, pepper and other seasoning

Wash mongo. Cover with water and let it stand in water all day. Drain. Add water, salt, pepper, and any other desired seasoning, and simmer until the mongo is tender (about two hours). Press through a sieve. Add onion. Serve.

If desired, some cocoanut milk may be added in place of some of the water, but if the milk is used, add after the milk is ready to serve, as boiling cocoanut milk causes it to separate. If the mongo is ground (put through a coffee mill), it will be much more nourishing, as much of the nourishment clings to the skins.

Puree Of Peas

Mrs. C. H. Smith.

1 can or pint of shelled peas

2 cups white stock (made of veal or chicken)

2 cups milks.

1 tablespoon butter.

2 tablespoons flour.

salt and pepper to taste.

Proceed as with corn soup.

Potato Chowder

Mrs. G. A. Miller. Into a stew pan put some slices of bacon. When hot put in sliced potatoes. Add enough water to cover. After the water has boiled down add crackers. Cover with diluted cream and simmer until done.

Tomato Soup

12 tomatoes.

2 teaspoons sugar, 1/4 teaspoon soda.

4 cups ginetan.

5 tablespoons flour, 3 tablespoons butter, 1-1/2 teaspoons salt, 1/8 teaspoon pepper.

Place tomatoes in boiling water. Remove skins. Cook them for fifteen minutes, with sugar and soda. Run through a sieve.

Mix the ginetan (obtained by pouring hot water through grated cocoanut) and flour well together. Heat until thickened, stirring constantly. Add butter, salt and pepper. Combine the mixtures and reheat.

Tomato Soup

Mrs. F. W. Van Buskirk.

1 quart stewed tomatoes, 1 medium size onion, butter size of an egg.

1/2 teaspoon soda, 1 quart milk, 1 cup cooked rice.

Slice onion. Fry in butter until it begins to brown. Add tomatoes and stir together. Cook until onion is thoroughly done. Strain. Add soda, then milk. Let it boil up and serve. The addition of cooked rice makes it very nice.

Puree Of Tomato Soup

Mrs. F. W. Van Buskirk.

1 can tomatoes, 1 tablespoon flour, 1-1/2teaspoons butter,1 tablespoon salt.

1/4 teaspoon soda, 1 cup canned cream ,1 1/2 tablespoons sugar.

Boil tomatoes twenty minutes. Strain. Mix together flour and butter. While tomatoes are boiling stir in flour and butter. Add soda and cream, diluted with half water, salt and sugar. Serve almost immediately. Six people.

Quick Tomato Soup

Mrs. G. E. Seybolt.

1 can tomatoes

1 slice onion some celery

2 tablespoons butter

2 tablespoons flour, 1 teaspoon sugar, 1 teaspoon salt, 1 saltspoon pepper, 1 saltspoon soda.

Put tomato, onion and celery into a sauce pan. Cover. Bring to a boiling point. Add flour and butter rubbed together. Stir carefully until mixture boils and thickens. Add sugar, salt, pepper and soda. Press through a sieve. Reheat and serve.