Tomato Soup

(Marion Carr.)

1 quart soup stock, 1 can tomatoes, 3 sprigs thyme, 1 small bay leaf, 3 cloves, 1/2 teaspoon pepper corns, 4 tablespoons butter, 1-3 cup flour (short); carrot, onion, celery, 1/4 cup each, cut in small pieces. Salt and pepper. Cook carrot, onion, celery in the butter 5 minutes, add thyme, bay leaf, cloves, pepper corns and flour. Cook another five minutes, add tomatoes, cover closely. Cook one hour slowly. Strain, add heated stock, season with salt and pepper to taste.

Tomato Bisque Soup

(Mrs. R. Calvin Dobson.)

1 quart can of tomatoes, 3 pints milk, 1 large table-spoonful of flour, one of butter; pepper, salt and soda. Put the tomato on to stew, adding a teaspoonful of soda. Boil milk in double boiler except enough to mix with the flour. Add the cold thickened milk to boiling milk and cook ten minutes. Add butter, pepper and salt and then the tomato (strained).

Tomato Soup

2 cans tomatoes, 1 teaspoonful of soda, 3 pints of milk, 2 tablespoons butter, 1 pinch of red pepper. Let tomatoes come to a boil, strain hot then add soda. Let the milk come to the scalding point and add tomatoes just before serving.

Puree Of Chicken

1 large chicken, 1 small knuckle of veal, 3 quarts of water, 1/4 pound of rice, 1 bunch of parsley, 1 blade of mace, 1/2 teaspoonful of celery seed, 1 coffeecupful of boiling cream. Salt and pepper to taste. Put the chicken and veal on with three quarts of water, together with the rice, parsley, mace and the celery seed tied in a muslin bag. Boil gently until the chicken is thoroughly done, taking care to skim well all the time it is boiling. Take out the veal bone, cut and pound the chicken in a mortar; moisten it with a little of the stock, and pass it through the colander. Strain the stock, pressing the rice through the sieve. Keturn the chicken to the stock, season and just before serving, pour in the cream. Heat thoroughly, but don't boil.

Turkey Chowder

(Mrs. Henry Carver.)

To use left over turkey - Cook bones and bits of turkey, strain and add 1 cup lean ham cut in dice, 1 cup oysters, 1 cup corn, 1 cup okra. Salt and pepper. Make balls of dressing and drop in chowder at serving time.

Vegetable Soup

Take a 10-cent soup-bone and put it in 1 1/2 gallons water and let it boil slowly for 5 hours. When cool, add 4 potatoes cut in small pieces, 4 tomatoes, 4 ears of corn and 2 onions. Season with salt and pepper to taste and let it cook slowly for 3 hours. Then thicken with 2 tablespoons flour. Serve hot.

Corn Soup

(Florence M. Schauffler.)

1 can corn, 3 pints milk, 3 tablespoons butter, 2 tablespoons flour, 1 tablespoon minced onion, 1 teaspoon salt, 1/4 teaspoon white pepper, yolks of 2 eggs. Chop corn to make it fine as possible. Cook with one quart of milk 15 minutes in double boiler. Put butter and onion in frying Dan and cook slowly ten minutes. Add flour and work until frothy, being careful not to burn. Stir into corn and milk. Add salt and pepper and work ten minutes. Put through a strainer and return to fire. Beat the yolks of the eggs well. Add to the rest of the milk cold and pour into soup. Let it cool one minute, stirring constantly.