Cheese Soup

2 cups milk

2 cups boiling water

1 onion sliced

1/2 bay leaf

1 tablespoon butter

2 tablespoons flour 1/2 cup grated cheese 1 egg well beaten 1 teaspoon salt Dash of cayenne

Scald milk, water, onion, and bay leaf twenty minutes; skim out onion and bay leaf, thicken milk with butter and flour cooked together; add cheese, egg, and seasonings, and stir until cheese melts.

Fruit Soup

3 pears

3 apples

4 cups boiling water

1 tablespoon granulated tapioca

Juice of 1/2 lemon 1/8 teaspoon cinnamon 3 tablespoons honey or sugar

Chop fruit, add water, cook until tender, and press through a sieve; add tapioca, and cook until clear; add lemon juice, cinnamon, and honey. Serve hot or cold with toast sticks.

Oatmeal Soup

3/4 cup cooked oatmeal

1/2 onion sliced

2 cloves

1/2 bay leaf

2 cups boiling water

2 cups hot milk

1 teaspoon salt

1/8 teaspoon celery salt

1/8 teaspoon pepper

1/2 tablespoon butter

Cook oatmeal, onion, cloves, and bay leaf in boiling water for twenty minutes, and press through a sieve; add milk, seasonings, and butter, and serve with croutons.

Potato Soup

3 potatoes sliced 1/4 cup celery tops 1/2 onion 2 cups boiling water

1 1/4 teaspoons salt 1/4 teaspoon pepper 2 cups hot milk 1 tablespoon butter

2 tablespoons flour

Cook potatoes, celery, onion, and water twenty minutes; press through a sieve; add seasonings and hot milk, and thicken with butter and flour blended together.

Cream Of Pea Soup

1 can peas 1 slice onion Bit of bay leaf Sprig of parsley 1 teaspoon sugar

1 1/4 teaspoons salt 1/8 teaspoon pepper 2 cups boiling water 2 cups hot milk 1 tablespoon butter

2 tablespoons flour

Rinse the peas with cold water, and reserve one-fourth cup; simmer the remainder with seasonings and hot water for twenty minutes, and press through a sieve; thicken the milk with butter and flour blended together, and add to peas. Add the whole peas just before serving.

Puree Of Split Peas

1/2 cup split peas

4 cups water or ham stock

2 slices onion

1 cup hot milk 1/8 teaspoon pepper 1 tablespoon bacon fat

1 tablespoon flour

Soak peas over night in cold water, and drain; add water or stock, and onion, and simmer about three hours or until peas are soft; press through a sieve; add milk and pepper, and thicken with bacon fat and flour blended together. Serve with croutons. If water is used in place of stock, add two slices of bacon and one and a quarter teaspoons of salt.

Rice And Tomato Soup

1 can tomatoes

1/2 onion

1/2 bay leaf

3 cloves

1 teaspoon salt

1/4 teaspoon paprika

1 tablespoon sugar

2 cups boiling water 1/8 teaspoon soda

2 tablespoons bacon fat 2 tablespoons flour 1/2 cup cooked rice

Simmer tomatoes, seasonings, and water half an hour; press through a sieve, and add soda; melt bacon fat, and cook with flour until brown; add to soup, and stir until smooth; add rice, and serve.