Potato Soup

4 good-sized potatoes

1 quart of milk

1 piece of onion the size of a silver quarter 1 sprig of parsley

Stalk of celery

1 bay leaf

1 tablespoonful of butter

1 tablespoonful of flour

Salt and pepper to taste

Put the potatoes on to boil in one quart of cold water. When they are half done (about fifteen minutes) drain all the water off and cover them again with one pint of fresh boiling water; add the bay leaf, onion, parsley and celery, and boil until the potatoes are done. Put the milk on to boil in a farina boiler. Now press the potatoes through a sieve or vegetable press. Rub the butter and flour together and stir into the boiling milk until it thickens. Now pour this over the potatoes, stir until smooth and serve immediately. This soup cannot stand or be warmed over.

Cream Of Rice Soup

1/2 teacupful of rice 1 quart of white stock 1 quart of cream or milk 1 tablesooonful of butter

1/2 of a small onion 1 stalk of celery 1 bay leaf Salt and pepper to taste

Wash the rice carefully, add it to the cold stock with the bay leaf, onion and celery. Simmer slowly two hours.

Press it through a sieve, return it to the soup kettle, add the butter, cream or milk, salt and pepper and stir constantly, until it just comes to a boil, when it is ready to serve. Cream of barley soup may be made the same as above, simmering the barley four hours.

Cream Of Sago Soup

1/2 cupful of sago 1 quart of veal or white stock 1 pint of cream or milk 2 even tablesnoonfuls of flour

Sprig of parsley

1 bay leaf

1 small onion

1 tablespoonful of butter

Wash the sago well in cold water, cover with clean cold water and soak three hours. Put the stock in the soup kettle with the onion, parsley and bay leaf. Drain the sago, add it to the stock and simmer slowly for half an hour. Now take out the onion, bay leaf and parsley. Put the milk on to boil in a farina boiler. Rub the butter and flour together and stir into the milk when boiling. Stir constantly until it thickens. Now pour this into the soup kettle, add seasoning and serve.

Salsify Or Oyster Plant Soup

1 bunch or one dozen salsify roots

1 quart of milk

1 tablespoonful of butter

2 tablespoonfuls of flour

Salt and pepper to taste

Scrape the salsify, cut it into slices, cover it with boiling water, about one pint, and boil slowly one hour, or until tender; then add the milk (do not drain off the water). Rub the butter and flour together, add it, six whole allspice, a blade of mace and a bay leaf, and stir the soup constantly until it boils, add the seasoning and let stand on the back part of the stove for ten minutes. Take out the bay leaf and serve.

Cream Of Tapioca Soup

Cream of tapioca soup is made the same as cream of sago soup, using a half cup of tapioca instead of a half cup of sago.

Cream Of Tomato Or Mock Bisque Soup

1 quart of milk

1 pint can of tomatoes, or one pint of stewed tomatoes 1 large tablespoonful of butter 1 bay leaf Sprig of parsley Blade of mace 1 teaspoonful of sugar 1/4 teaspoonful of baking soda 2 tablespoonfuls of flour

Put the tomatoes on to stew with the bay leaf, parsley and mace; let them stew for fifteen minutes. Put the milk on to boil in a farina boiler. Rub the butter and flour together, add to the milk when boiling and stir constantly until it thickens. Now press the tomatoes through a sieve and, if ready to use the soup, add the sugar and soda to the tomatoes, and then the boiling milk; stir and serve immediately. It must not go on the fire after mixing the milk with the tomatoes, or it will separate. If you are not ready, let them stand on the fire separately and mix them when wanted.