Artichoke Soup With Cream Or Whipped Cream

2 doz. ground artichokes, 1 qt. milk,

1/2 cup butter,

3 teaspoon minced parsley, 1/2 tablespoon flour,

1/2 teaspoon grated onion, 1 teaspoon salt,

1 pod pepper,

2 qts. chicken or veal stock, 1 cup cream.

Boil artichokes in stock with onion, salt and pepper, press the artichokes through a seive and put back in stock, add milk and flour and let cook about 15 minutes. Just before serving stir in butter, parsley and cream, or serve whipped cream on top of soup.

Asparagus Soup

1 qt. or 2 bunches asparagus,

1 1/2 qt. veal or chicken stock 1/2 teaspoon minced parsley,

2 tablespoons butter,

1/2 pod pepper. 1 teaspoon salt, 3/4 tablespoon flour, 1 at. milk,

Cut tips off the asparagus and boil stalks in stock with salt and pepper about 1 hour, then strain and put in tips. Boil milk, thickened with flour and butter creamed and then mix with stock. Just before serving add parsley.

Beef Soup

(Every day.)

3 lbs. beef from shank,

1 cup or 6 fresh tomatoes,

2 cabbage leaves, 1 turnip,

1 onion,

4 cloves,

3 carrots,

1 bay leaf,

1 sprig parsley,

1 sprig celery, 3 potatoes,

2 teaspoon salt,

1/4 teaspoon cayenne pepper, 1 gal. water.

Put soup beef on to boil in cold water with salt and pepper. When it comes to a boil put in 1 cup of cold water and skim, then add vegetables cut fine and boil about 5 or 6 hours. Strain, if you like, and add barley, rice or vermicelli.

Beep Soup Made From Cold Roast Or Steak

2 lbs. cold beef,

1 tablespoon browned flour,

2 carrots, 1/2 onion, 8 cloves,

2 hard boiled eggs sliced,

1/2 lemon sliced,

1/2 glass sherry or red wine,

1 gal. water,

1 tablespoon butter.

Fry cold beef in butter, add flour, cloves, onion, salt, carrots and pepper; when fried add water, simmer 4 hours and strain. Serve with hard boiled eggs, lemon and wine.

Bisque Of Crawfish

5 qts. water,

2 gals, craw-fish,

1 knuckle of veal or 1 chicken,

1 tablespoon browned flour.

1 teaspoon chopped parsley,

1 cup soft bread crumbs,

1/2 tablespoon coloring pepper,

1 onion,

1 qt. tomatoes, 1/2 cup butter,

2 pods pepper, 1 pod garlic,

1 tablespoon salt, 1 spray marjoram,

Soak the craw-fish for 2 hours in a very strong brine. Wash until clean, boil 15 minutes and remove from water. Pick craw-fish tails and heads, crush the heads and put back in the same water, reserving 3 dozen uncrushed heads for stuffing. To the water add veal knuckle or chicken, tomatoes, 3/4 onion, browned flour, salt, coloring pepper and herbs.

Boil about 3 hours, strain and add butter. Serve with stuffed heads.

Stuffing For Heads

Chop 1/4 onion, meat of craw-fish tails, bread crumbs, 1 large spoon tomatoes from quart, 1/2 teaspoon salt and 1/2 pod pepper, fry this in 1 tablespoon butter and then stuff the heads. Add a little coloring* pepper to give it a pretty color, if desired.