Okra Soup

To one gallon of water, cut up two double handsful of okra. Half an hour afterwards add one handful of lima beans, pieces of tender squashes, some fresh meat or a fowl boiled till well done. One hour before you take it up, put in five large tomatoes, or a pint of small ones, peeled and sliced, and when almost done put in a lump of butter rolled in flour. Season with salt and pepper. Do not let it be too thick. Put it on early and let it simmer only.

Veal Soup

Put a knuckle of veal into three quarts of cold water, with a small quantity of salt, and one small tablespoonful of uncooked rice. Boil slowly, hardly above simmering, four hours, when the liquor should be reduced to half the quantity; then remove from the fire. Into the tureen put the yolk of one egg, and stir into it a teacupful of cream, or in hot weather new milk. Add a piece of butter the size of a hickory nut; on this strain the soup boiling hot, stirring all the time. Just at the last beat it well for a minute.

Dried Pea Soup

Take one quart split peas, put them in three quarts of very soft water, with three onions chopped, and a little pepper, and salt; boil them two hours. Mash them well, and pass them through a sieve. Return the liquor to the pot, thicken it with a large piece of butter mixed with a tablespoonful of flour; put in some slices of nice salt pork, and a large teaspoon of 4 celery seed pounded. Boil it until the pork is done, and serve it up. Have some toasted bread cut into dice and fried in butter, and put these in the tureen; then pour the soup over.

Plain Oyster Soup

Strain the oysters. Take the liquor if it is perfectly fresh: if not, throw it away and use one pint of water instead. Add a small onion, three blades of mace, some celery chopped fine, pepper and salt. Celery salt is the best to use if you have it. Let it come to a boil; then add the oysters. When they have come just to a boil, add as much cream and milk as will fill the tureen. Thicken it with flour and butter rubbed together, about two spoonsful of flour and three ounces of butter to a tureen full, and three pints large oysters.

Crab Soup

Take one pint water, add a little onion, three or four blades of mace, a little parsley, cayenne pepper and salt. Let them come to a boil. Then add one quart picked crabs, one quart rich milk and cream half and half, one-quarter pound butter rubbed into a tablespoonful flour. Stir all into the crab. Let it come to a good boil and send it hot to the table.

Canned Tomato Soup

Make a strong soup seasoned with an onion, a little parsley, pepper and salt and half a can of tomatoes. Let them boil in the soup for an hour, then strain it and thicken with a little flour and butter. For a large family use a whole can of tomatoes and more seasoning.

Clear Soup

Take one large beef shank, split the bones, and slightly roast the meat. To this put six quarts of water, one can tomatoes, one bunch celery chopped fine, two or three blades of mace and a bunch of soup herbs. Boil all together for six or eight hours. Then strain it through a cullender and set it aside until next day. After the soup becomes cold be careful to remove all grease. Then set it on the stove until it becomes warm, when clear it with the whites of three eggs well beaten. Before sending to table add a small quantity of red pepper. If it is of too light a color stir in a spoonful of burnt sugar, one teaspoonful of Tournades or Kitchen Bouquet.