Mushroom Soup With Cream

1 chicken. 1 cup cream.

1 pt. milk. 1/2 cup butter.

2 cups mushrooms or 1 qt. fresh.

1 gal. water.

1/4 teaspoon grated onion. 1 teaspoon chopped parsley. 3/4 tablespoon flour.

Boil chicken with onion in 1 gal. water, reducing to 1/2. Strain and add mushrooms and boil 1/2 hour. Before serving, put in bailed milk that has been thickened with flour and butter. Serve with whipped cream.

Mutton Broth

3 lbs. brisket of mutton.

1 onion.

1/2 teaspoon chopped parsley

1 cup milk.

1/2 teaspoon cayenne pepper.

Boil onions with bone or chicken about 3 hours, take out bone, add milk; flour and butter. Leaving onion in soup, cook about 15 minutes longer and serve.

Oxtatl Soup

1 tablespoon rice. 1 tablespoon butter. 1 gal. water. 1 tea spoon salt.

Boil mutton in water with onion, salt and pepper for about 4 hours, add rice; cook 1 hour longer. Just before serving put in butter, milk and parsley.

Onion Soup

1/2 teaspoon parsley chopped fine.

2 lbs. veal bone or 1 chicken. Salt and pepper to taste.

3 1/2 teaspoons butter.

2 1/2 qts. water. 6 onions, sliced fine. 1 qt. of milk. 3/4 tablespoon flour.

1 ox tail. 1 gal. water. 6 cloves.

1 onion.

2 hard boiled eggs. 1 wine glass sherry. 1/2 lemon sliced. 1/2 teaspoon minced parsley.

1 tablespoon brown flour.

2 tablespoons butter.

3 carrots. 1 turnip. 1 bay leaf. 1 pod pepper. 1 tablespoon salt.

Cut up ox tail and fry in butter; add onion, flour, vege-tables and cloves. Add to this the water. Let this boil about 4 or 5 hours, then strain, put pieces of ox tail in tureen with sliced eggs, lemon, parsley and wine.

Oyster Soup

100 oysters.

1 tablespoon flour.

1/2 teaspoon grated onion.

6 cloves.

1 teaspoon chopped parsley.

2 tablesspoons chopped celery

1/2 cup butter.

3 pt. milk.

1 pt. whipped cream.

1 cup oyster crackers.

2 teaspoons salt. 1 pod pepper.

Boil oysters with onion, celery, cloves, salt and pepper. Boil milk in separate vessel, add butter and flour creamed. Mix together, put in tureen with crackers and whipped cream.

Pea Soup, (Green)

1/2 teaspoon grated onion. A small piece of salt pork. 2 lbs. veal bone. 1 gal. water.

1 lb. dried green or split peas, or

2 cups canned peas, or 1 qt, fresh peas.

1 pt. milk.

2 teaspoons salt.

1 pod pepper.

2 tablespoons butter.

Boil bone, meat, peas and seasoning, about 4 hours, strain and pass through a cullender, then add milk at butter. Serve with bits of toast.

If dried green peas are used, soak in water several hours before boiling.

Potato Soup

4 large potatoes.

2 qts. milk.

2 1/2 tablespoons butter.

1/4 teaspoon grated onion.

1/2 teaspoon chopped parsley.

1/4 tablespoon flour. 2 teaspoons salt. 1 pod pepper. 1 small piece celery.

Boil potatoes with celery, salt and pepper, cream potatoes with butter: add boiled milk thickened with flour, little by little, then put in parsley and serve imme-diately.