Cream Of Chicken Soup

3 cups chicken stock 1 slice onion 1/4 cup celery tops 1 cup hot milk

Salt

1/8 teaspoon pepper 2 tablespoons chicken fat or butter

3 tablespoons flour

Cook stock, onion, and celery for fifteen minutes, and strain; add hot milk and seasonings, and thicken with chicken fat and flour blended together. The amount of salt will depend upon the quantity in the stock. Celery salt may be used in place of celery tops.

Chicken And Okra Soup

1 quart chicken stock 1 tablespoon grated onion 1/8 teaspoon celery salt

1/2 green pepper chopped 1 cup tomatoes 1/2 can okra

2 tablespoons rice

Heat stock to boiling point, add other ingredients, and simmer half an hour or until rice is tender. Add salt if necessary. Ham stock in place of chicken stock makes an excellent soup.

Clam Bisque

1 pint clams

1 cup water

1 slice onion

1/8 teaspoon soda

1/4 teaspoon celery salt

1 teaspoon salt

1/8 teaspoon pepper

2 cups hot milk

1 tablespoon butter

2 tablespoons flour

1 teaspoon chopped parsley

Remove necks and gills from clams, and chop fine; simmer with the soft part of clams, water, and onion for fifteen minutes; add soda and seasonings; thicken the milk with the butter and flour cooked together; add to clams, sprinkle with parsley, and serve at once.

Clam Bouillon

1 pint clams

2 cups cold water

3/4 teaspoon salt

1/4 teaspoon celery salt

Dash of cayenne

Chop clams, add cold water, and simmer fifteen minutes; add seasonings, and strain through double cheesecloth. Serve in cups with or without whipped cream; or pour over the stiffly beaten white of one egg.

Clear Soup

1/4 cup chopped carrot 1/4 cup chopped onion 1/4 cup chopped turnip 2 cloves Small bit bay leaf

1 quart boiling water

1 teaspoon beef extract

1 teaspoon salt

Dash of cayenne

Few drops kitchen bouquet

Cook vegetables, cloves, bay leaf, and water for half an hour, and strain through double cheesecloth. Add extract, salt, cayenne, and kitchen bouquet. Four bouillon cubes may be used in place of extract, and the salt, cayenne, and bouquet omittecl,

Julienne Soup (Bouillon Cubes)

2 tablespoons onion 2 tablespoons carrot 2 tablespoons white turnip

1/4 teaspoon salt

4 cups boiling water

3 bouillon cubes

Cut vegetables into fine shreds an inch long, add salt and boiling water, and cook until tender; add bouillon cubes, and salt if necessary. Two tablespoons of tomato ketchup may be added.

Mock Turtle Soup

2 pounds knuckle of veal 1/2 pound liver 1 onion

1 carrot

1/2 bay leaf

1/2 cup celery tops

2 quarts water

2 teaspoons salt

1/8 teaspoon pepper

2 tablespoons beef drippings

4 tablespoons flour

1 teaspoon sugar

1 tablespoon vinegar

1/4 teaspoon kitchen bouquet

1 hard-cooked egg

Wash meat, add vegetables cut fine, and boiling water, and cook slowly for four hours; remove meat, strain stock, remove fat, and add salt and pepper; cook drippings, flour, and sugar together until brown; add to stock, and stir until smooth; add vinegar, kitchen bouquet, and one-half cup each of liver and veal cut in small pieces. Serve a slice of egg in each plate. The left-over meat may be used for hash, croquettes, etc.