Tomato Soup

Take 6 ripe tomatoes, peeled, or use half a can. Cook in a pint of water till done. Stir in 1/2 teaspoon soda, add a quart of milk, season well with butter, pepper, and salt, and serve as soon as it boils. It is quite apt to curdle if not soon removed from the fire.

Potato Soup

Peel and slice thin 3 or 4 large potatoes, and boil in enough water to cover them until done. Then season and add a quart of milk.

Onion Soup

Put a quarter of a pound of butter in a stewpan, with 6 large white onions cut in slices; let them fry a nice brown, then add 6 crackers rolled, pepper to taste, and a quart of boiling milk and water; let it simmer for 15 minutes and serve.

Green Pea Soup

Allow a pint of shelled peas to a quart of water. Cook till soft, then skim out and rub through a colander back into the soup-kettle with the water in which they were cooked.

Boil \ hour longer, season with salt and pepper. For 3 quarts of soup make a thickening of 2 tablespoons of butter mixed with 1/2 cup of rice flour, if you have it, (if not, use 2 tablespoons of common flour), stir well from the bottom and remove as soon as cooked through. The soup should be of the consistency of good cream.

Pea Soup

Miss Juliet Corson, New York City.

A pint of dried peas or beans will make 6 quarts of soup. Use split yellow peas. If put on to cook in cold water, add half a cup of cold water every 15 minutes. Let them get soft before salting. When tender, rub them through a fine colander with a potato masher. Take the empty saucepan and set over the fire. Rub together in it a tablespoon each of butter and flour. When made perfectly smooth, add the strained soup. The meal of the peas will be held in suspension by the addition of the butter and flour, and the result will be a creamy, even soup. Meat bones may be used if desired, but should not be put in till after the peas commence boiling. If an onion is used, fry it in a saucepan before the peas are put over.

Green Corn Soup

A soup bone either of beef or veal. Boil slowly in a gallon of water. After salting, skim carefully. Cook the meat an hour, then add the corn from 12 good-sized ears, scraping the cobs. Season with white pepper and 2 sprigs of parsley. Just as the corn is tender - the time varying, of course, according to the size of the kernels - stir in a tablespoon of flour made smooth in a cup of milk; and, unless the soup bone is quite rich, add a tablespoon of butter. Tomatoes are sometimes added to this soup, and give a very nice flavor.

Bean Soup

A pint of beans put into 2 quarts of water. Simmer slowly on the back of the stove several hours. A very delicious soup. No seasoning but salt and pepper.