Mock Turtle Soup

To a can of Campbell's Mock Turtle Soup, add two cups of cream and one cup of milk. Season with salt and pepper.

Oatmeal Soup

1/2 cup oatmeal

1 head celery (outside stalks) 1/2 cup tomato pulp 1 carrot 1 turnip

1 onion

2 tablespoons oil

1/2 teaspoon Vegex 2 tablespoons butter Salt

Cut the vegetables into small pieces, add oatmeal and boil for two or three hours in about two quarts of water. Rub through coarse strainer, then through a finer one if desired. Add other ingredients, more water if needed, season and serve.

Cream Potato Soup

2 quarts of water 5 medium-sized potatoes 4 medium sized onions 2 tablespoons flour

1 pint of sweet milk

Yolks of 2 eggs

Butter the size of an egg

Put the water into a kettle, pare wash and slice potatoes, chop onions; put into the kettle of water and boil until tender; then put through colander. Add more milk if needed; beat the yolks light and add to the milk, with the flour previously rubbed to a smooth paste with a little cold milk. Stir this into boiling soup. Butter, pepper and salt to taste.

Potato Soup

3 carrots

3 big onions

6 potatoes

1 pint boiling milk

Lump of butter

Pepper

Salt

Boil vegetables in three pints of water. When soft, mash through colander until you have enough to make as thick as cream, then add a good lump of butter, pepper and salt to taste; add one pint of boiling milk or more and serve at once. A little cream adds much.

Pea Brosia Meal Soup

1 quart hot milk 1/2 onion

2 tablespoons butter

1 quart water 1/2 cup pease meal Salt

Slice onion very thin and cook lightly in butter. Stir all the time and do not brown, when light yellow in color add water, salt and pease meal wet in cold water. Beat in and stir cooking twelve minutes. Add hot milk, let come to a boil and serve.

Puree Of Lima Beans

Wash carefully 1 pound of lima beans, cover well with boiling water, keep kettle covered and cook for two hours, then slip the skins off the beans, return to fire and cook about twenty minutes. Add to this smooth paste two cups of white sauce. Should the soup be too thick add milk or a little cream. Use White Sauce No. 2.

Puree Of Split Pea Soup

Soak 1 cup of peas overnight. In the morning put on to boil, adding small onion cut fine. Let boil about two hours. Strain through potato ricer. Add one cup cream or rich milk, salt and pepper. Heat and serve.

Soubise Soup

Combine white sauce, onion and macaroni, add one and one - half cups water in which onions were boiled, and enough milk to make six cups. Heat in double-boiler and rub through a sieve. Season with salt and pepper and reheat. Garnish with thin rings of cooked macaroni.

Tomato Celery Soup No. 1

1 head celery

3 or 4 small onions

2 quarts canned tomatoes Bay leaf, salt, pepper

Cut stalks and leaves of celery fine, add onions cut into small pieces, cover with water and let come to a boil. Place in fireless cooker overnight. When ready to serve, strain the tomatoes into the soup, season with salt, pepper, bay-leaf and butter, bring to a boil and serve.

Tomato Celery Soup No. 2

1 can tomatoes 1 quart water

1 small head celery

2 tablespoons butter

1 slice onion

2 tablespoons rice 1/2 teaspoon salt

Wash the celery and cut into inch pieces and cook until tender with the tomatoes, onion and water, then strain through a colander, return to the stove, add rice and cook slowly until rice is soft. Add butter.

Vegetable Soup

1/3 cup turnips 1/3 cup carrots 1/2 onion 1 cup celery 1 cup potatoes 1 cup bean stock

1 large tomato

2 tablespoons butter 1 tablespoon olive oil

1 teaspoon chopped parsley 1 quart water

Put the vegetables through a meat grinder, using the coarse knife. Add the water, salt and olive oil and boil fifteen minutes on top of the stove, then place in the fireless cooker for an hour. Fifteen minutes before serving remove from cooker, add bean stock, butter and parsley.