12. Celery Soup (2)

For two quarts soup take the bones, etc., two chickens or a turkey, one small onion, one pint celery and one cup sago. The celery must be washed and cut into pieces. Put the bones into cold water to cover them, and simmer two hours. Add the vegetables and sago, and cook one hour longer.

Strain, and add one pint milk, boil up and serve.

13. Cauliflower Soup

Melt in a saucepan a tablespoonful of butter with three tablespoonfuls of flour. When these are thoroughly cooked but not browned - three minutes' stirring over the fire will suffice - add three pints of veal or chicken stock, and finally half a good-sized cauliflower which has been previously boiled. When the soup has cooked ten minutes strain it through a puree sieve, pressing through all the cauliflower. Return the soup to the fire and let it simmer slowly tor twenty minutes longer. Serve with bread croutons.

14. Split Pea Soup

This soup may be made with or without meat, as desired. If meat is used, bones from lamb or veal will do. Or simply the bacon will suffice. Put the bones, etc., in a pot, with two slices of bacon, salt to taste, one onion, a little celery, two and a half quarts of water, and one pint split peas which have soaked in cold water over night. Cook slowly four or five hours, press through a cullender, heat, and serve. A ham bone may be used instead of other meat.

15. Bean Soup

Soak one pint white beans over night. In the morning put on, with two and a half quarts of water, one onion, one carrot, celery, salt and pepper, and cook slowly four or five hours. Strain and heat. Add one cup milk just before serving.

16. Lentil Soup

Soak one pint lentils over night; put on with two quarts of water, and proceed as for bean soup.

17. Bouillon

Put four pounds of beef, cut in pieces, and bone on with five quarts cold water; add one tablespoonful salt, small piece red pepper, two onions, bunch parsley, celery, one bay leaf, and simmer four hours. Remove from the fire, and when cold skim off the fat and strain through cheese cloth or flannel bag. Bring to a boil again and clarify with white of an egg well beaten in one-half cup of cold water. Boil two minutes and strain again.

18. Oxtail Soup, Enough For Five Persons

Two oxtails, cut into pieces; wash carefully and parboil two minutes; put one tablespoonful of butter in the soup pot and put in the oxtails. Brown slightly and add two quarts of water, one carrot, one onion, celery, salt to taste and one-quarter of a bay leaf; cook slowly three hours; remove the vegetables and serve with the oxtails left in.

19. Veal Soup

Put a knuckle of veal in three quarts of cold water, with one table-spoonful of uncooked rice, one onion, celery, salt to taste, and simmer four hours. Beat the yolk of one egg in one cup of milk, and put in the soup tureen with a piece of butter the size of a hickory nut. Strain the boiling soup over it, beat well a minute, and serve.

20. Mock Turtle Soup

Boil a calf's liver and heart with a knuckle of veal for three or four hours, skimming well, then strain off. Chop the meat fine, and add to it a chopped onion, salt, and ground cloves to taste, thickening, if necessary, with a little browned flour, cooking again in the liquor. Have the yolks of four or five hard boiled eggs cut up for the tureen; also slices of lemon.

21. Chicken Or Turkey Soup (1)

Cover the bones, skin, etc., left from roast chickens or turkey with cold water, add one onion, a little celery, one-quarter of a bay leaf, bit of red pepper, and cook three or four hours. Strain, skim off the fat, add salt to taste and one cup of cooked rice, heat well and serve in cups with toast.

22. German Chicken Soup (2)

Cut up the entire chicken at the joints. Put on in cold water and boil on a slow fire three hours, then take the meat out of the vessel and remove all the meat from the bones, chop it very fine, or better still, put it through a meat cutter and cut as fine as possible; then put the meat in a saucepan and strain the soup on it. Cut three onions and a small bunch of parsley leaves and add to the soup five minutes before serving.

23. Oyster Soup

Strain the liquor from one quart of oysters, and examine the oysters, to be sure they are free from bits of shell; Heat one quart of milk and thicken it with cracker dust. Add a pinch of mace, salt to taste. Heat the liquor, and cook the oysters in it just long enough to ruffle the edges, three to five minutes. Mix with the boiling milk and serve at once with oyster crackers.

24. Clam Soup

Drain the liquor from one pint of clams and let it boil. Skim, and add the clams, chopped; heat one quart of milk, season to taste, thicken with two tablespoonfuls of flour and one of butter rubbed well together, and just before serving stir in the clams and liquor. If a very strong clam flavor is desired use one quart' of clams.

25. German Milk-Soup

Put one teaspoonful butter in a frying-pan; when the butter is very hot, put in four slices of whole-wheat bread one-quarter inch thick; brown the bread in both sides; take the pan off the fire and let it cool a bit, then put one-half cup of hot water in it; and when the water boils add one cup of sweet milk; when the milk and water come to a boil, add a little salt, and immediately remove the pan from the stove.