Okra Soup

Take two dozen okra pods. When they are tender slice them and put on to boil five hours before dinner in one and a half gallons of water. Then add four sliced onions, one and a half pods of red pepper; let them simmer two hours; then add two dozen tomatoes with a pint of lima beans, two young cymbelines, and half a dozen ears of corn. An hour after add a pound of fresh meat or chicken, and a few thin slices of fat bacon. Just before serving up add a cup of cream and a piece of butter the size of an egg.

Ratcliffe Crab Soup. No. 1

One quart of picked crab, discarding all fat. Take one pint of water, add four pieces of mace, one onion cut in half, so it can be taken out (not served with the soup), three blades of parsley, a little red pepper and salt. When it boils, add the crab, with one large iron spoonful of butter mixed with two tablespoonsful of flour. Stir in the crab, then add one quart of cream or rich milk. Let it come to a good boil; serve hot. Milk must be very fresh and sweet.

Potato Soup

Take one quart of milk, and add as much cold-boiled potatoes mashed through a cullender as will make it the consistency of a thick custard; a large iron spoonful of butter, pepper and salt to taste. If preferred, a little chopped parsley gives a nice flavor. Very simple, but very nice.

Bean Soup

Take any quantity of black beans you wish; soak them over night, then boil them until thoroughly done. Press them through a cullender, retaining the flour only; add thyme, a little butter, pepper, salt, parsley and sweet marjoram. Let it boil well. A short time before serving add forcemeat balls, a sliced lemon, hard-boiled eggs and wine to taste. If you desire, add half a pound of pork, the same of beef, and one or two onions. The proportions are, one pint of beans to one gallon of water.

Asparagus Soup

Take four large bunches of asparagus, scrape them nicely, cut off one inch of the tops, lay them in water, chop up the stalks and put them on the fire with a piece of bacon and a large onion cut up, with pepper and salt. Add two quarts of water, boil until the stalks are quite soft, press them through a sieve, strain the water, and put it into the pot. Cut up a chicken with the tops of the asparagus, and boil all until done. Thicken it with flour, butter and milk.

Ratcliffe Asparagus Soup. No. 1

Wash and cut up in small pieces one large bunch of asparagus and one onion. Put on the fire with three pints of water, one pound of any kind of white meat, chicken preferred (veal very good), pepper and salt. Just before serving, add one large spoonful of butter, creamed in same quantity of flour, and one quart of rich milk with the cream in it. Boil up quickly. Strain and serve hot.

Corn Soup

To each quart of young corn, cut from the cob, allow three pints of water. Boil until the grains are tender. Take two ounces of sweet butter mixed smooth with one tablespoonful of flour. Stir the butter into the soup and let it boil ten or fifteen minutes longer. Just before taking out of the pot, beat up an egg and stir it in with pepper and salt to taste.