Tomato Soup (With Milk)

2 large cups of tomatoes chopped fine, boil in 1 quart of water, for twenty minutes, add a bit of soda as large as a pea, stir, turn in 1 pint of. sweet milk, season with salt and pepper, also a good sized piece of butter. Thicken with three Boston crackers rolled fine, let boil up and serve.

Tomato Soup (Without Milk)

12 fresh tomatoes, or 1 large can; 1 quart boiling water, 1 onion, 1 carrot, ½ turnip, stalk of celery, or parsley. Cut all fine and boil one hour. Season with an even tablespoonful each of salt and sugar. As the water boils away add more that the quantity may remain the same; mix a tablespoonful of butter with 2 heaping tablespoonfuls of flour and add hot soup until it will pour easily. Turn into the soup; boil all together for five minutes.

Pea Soup (With Meat - Cheap And Excellent)

A marrow bone, or the bones of cold roast beef. 2 or 3 pints of split peas, according to required thickness; 2 carrots, 2 turnips, 3 onions, 1 stalk of celery, thyme or parsley, whole black pepper. Break the bones and put them in the kettle with 4 quarts of cold water. Add the peas, previously soaked over night in warm water, and the sliced vegetables. Let them boil for two hours stirring frequently to prevent burning. When the peas are soft and broken the soup may be taken off, if wished, and put through a sieve into another kettle, stir until the pulp is thoroughly mixed with the soup, salt to the taste. A slice of ham may be added to soup if the flavor is liked. Serve with toasted bread cut in squares or crontons (see page 22). Green peas for soup need no soaking. Peas require care in cooking as they become tough and hard if overdone.

Vegetable Ham Bone Soup

Should the ham be a little strong, boil the ham bone, which should have a little meat with it, in plenty of water for five or more minutes; then pour it off and add enough fresh water to freely cover it. This should be cooked gently, tasted and seasoned. Cut a potato fine and boil with it. Other potatoes can be added, cut into pieces, before the soup is done. Just before serving, pour in enough milk to make it palatable, and thicken to taste. The soup should be free from fat. The water in which whole hams are cooked, if the ham is sweet, can also be used for soup. All the fat should be removed and vegetables, seasoning and thickening added to taste.

The water in which salted beef and cabbage are boiled is often used for soup when the beef is not very salt.

Prepare in precisely the same manner as for Ham Bone Soup. One egg beaten, stirred stiff with flour, and dropped into the soup in bits is an improvement.

Cream Vegetable Soup

2 turnips, cut in dice.

3 onions, sliced.

4 potatoes, chopped.

1 pint of cabbage, shredded.

6 ears of corn, cut from the ear.

Or equal amount of canned corn may be used. Cover the ingredients with water, and stew until quite tender. Then turn in boiling water sufficient for the amount of soup desired. Do this twenty minutes before serving Add:

1 pint of milk, thickened with:

1 tablespoonful flour.

1 tablespoonful butter.

2 eggs, well beaten.

Stir all in carefully and boil five minutes. Serve.