Meat Vegetable Soup

Boil a knuckle of veal, or a shank of beef in sufficient water to cover it, salt and skim carefully. Let it cook slowly between two and three hours, add hot water if necessary for sufficient quantity of soup. Shred or chop fine ½ a small head of cabbage, 2 potatoes sliced thin, 1 turnip cut in dice, 1 onion sliced, 1 carrot chopped fine, and 1 head of celery sliced. All or any of these may be used. In the proper season the soup may be greatly improved by the addition of from 3 to 6 ears of green corn cut from the cob, or a can of corn, (the canned corn must not be added until shortly before serving.) One or two sliced tomatoes are an addition. Season with salt, pepper and parsley and let it cook over a good fire half an hour.

Puree Of Cauliflower Or Cauliflower Cream Soup

1 quart of soup-stock, 1 pint of milk, 1 pint of cooked cauliflower, 1 tablespoonful of minced onion, ½ blade of mace (for those who like it), salt, white pepper or Cayenne, 1 tablespoonful of minced parsley. Cauliflower left from a previous meal can be used. If cooked for the purpose, pick in small branches, and boil in salted water half an hour. Boil the minced onion in the stock. Mash the cauliflower and put in; boil the milk and add, season, thicken if necessary with flour until the consistency of thin cream. Add the butter and the minced parsley.

Green Corn Soup

Cut the kernels from 12 large ears of green corn, and just cover them in a stew-pan with boiling water. Boil half an hour, add a quart of milk, pepper and salt to taste. Beat three eggs very light. When the soup just comes to the boiling point again, stir in the eggs and serve quickly.

Pearl Barley Broth

Cheap dish for large family. 2 pounds of neck of mutton, 1 cup of pearl barley, 1 carrot, 2 turnips, 1 onion. Put the pearl barley over to stew in 3 quarts of water, let it boil, add the mutton. A slice of lean ham improves the flavor for many. Boil one hour, skim occasionally. Add the vegetables cut in small squares, the onion sliced; boil an hour longer, thinning with hot water if necessary. Place small slices of stale bread in the tureen, pour the soup over and serve.

Potato Soup (With Milk. A Farmer's Dish)

Take good sound potatoes, peel and cut in pieces small enough to be eaten with a spoon. Soak in cold water, or rinse well. Boil in sufficient water to cover when done. Add 1 quart of milk. Season with salt and pepper to taste. When cooked take 2 tablespoonfuls of flour, with half as much butter, and fry in a pan, stirring until changed into a brown color. Stir in with the potatoes and serve at once. Season with celery or parsley if wished. To make still nicer beat up 1 or 2 eggs in a cup of cold milk, stir in and serve.

Potato Soup (Without Milk)

Take a slice of pickled pork, four inches square, and fry crisp in the kettle in which the soup is to be made. If pork is disliked, 3 tablespoonfuls of slightly browned butter will take its place. Then add 3 pints of boiling water, 1½ pints of sliced potato, and 3 sliced onions. Boil half an hour, season with salt, pepper and parsley to suit the taste, serve with broken toast or crackers.