Suet Dumplings

One pound flour, half a pound chopped suet, one teaspoonful salt, quarter of a teaspoonful of pepper. Moisten with water until it is a stiff paste. They may be made into balls and are used in savory pies, hash stews or soups.

Suet Dumplings

One quart flour, one quart suet, a little salt. Mix with one pint of milk. Roll into balls and drop them in boiling water. They float on top when they are done.

Tomato Bisque

One can of tomatoes. Let them come to a boil, pass through a cullender, then through a fine strainer. Put back in the pot, add a small teaspoon of bread soda to the tomatoes, stir in one tablespoonful of corn starch or cracker powdered very fine, moistened to a paste with a little water, one quart of rich new milk. Let come to a boil, then stir into the tomatoes. Add one teaspoonful of sugar and salt.

Veal Stock

Two knuckles of veal, five quarts of cold water, one table-spoonful of salt, one onion, one carrot, one bay leaf, one turnip, stalk of celery, sprig of parsley, four cloves, one blade of mace. Wipe the knuckles with a damp towel and have the bones cracked. Put them into a soup kettle with cold water and salt. Place on a moderate fire and bring slowly to a boil; skim. Now simmer for four hours. Clean the vegetables, and add them, and all the ingredients, to the soup, and simmer one hour longer. Strain and it is ready for use.

Cream Of Celery Soup

Three roots of celery, one quart of milk, one tablespoonful of butter, two tablespoonsful of flour, one pint of water, salt and pepper to taste, one small onion. Wash celery and cut in small pieces. Cover it with water and boil thirty minutes; then press it through a cullender. Put the milk on to boil in a farina boiler; add to it the water and celery that have been pressed through the cullender, also the onion. Rub the butter and flour together and stir into boiling soup, and stir constantly until it thickens. Add salt and pepper.

Corn Soup

One pint of grated corn, three pints of boiling water or veal stock, one pint hot milk, three tablespoonsful of butter, two of flour, yolks of two eggs. Put the cobs from which you have removed the corn in the water or stock and boil slowly half an hour. Remove them and put in the corn and boil till very soft, then press it through a sieve. Season and let simmer while you rub the butter and flour together, add these to soup and stir until it thickens. Now add boiling milk, cook one minute, add eggs well beaten and serve immediately.

Pea Soup

Shell one-half peck of green peas, wash pods and put in soup kettle with plenty of cold water, boil until tender, drain and throw away pods. Put the peas into this water and boil them three-quarters of an hour. Take out one cup of peas and wash rest through a sieve, and put back into soup kettle. (The soup should now measure about one pint.) Add three pints of rich milk and the cup of peas, let it come to a boil. Rub one-quarter pound of butter and two tablespoonsful of flour to a smooth paste and stir into soup. Add chopped parsley, and salt and pepper to taste.

Caramel Coloring For Soup

Melt half a pound of brown sugar with one teaspoonful of water. Stir steadily over the five until brown. Add slowly one cup of boiling water, one teaspoon of salt. Boil one minute, when cool, bottle and cork tightly. One table-spoonful will color clear soups.