Navy Bean Soup

1 small ham hock

1/2 pound navy beans

2 small potatoes

1 small piece garlic

Soak beans over night. Pour off water and use enough fresh water to cover. Take ham hock and let boil with beans till beans are nearly done, then cut up potatoes into small cubes and add garlic. Cook until potatoes are done.

Cream or Potato Soup

2 cups potatoes cut fine

1  small onion cut fine

1/2 cup celery cut fine

2 cups water

2 cups milk Lump butter Chopped parsley Salt and pepper to taste

Cook potatoes, onion and celery in water until soft. Add boiling milk and butter. Sprinkle with parsley and serve. Left over mashed potatoes may be used and added when onion and celery are done.

Celery Soup

2 cups celery

2/3 cup potatoes

2 tablespoons flour

4 cups milk

1  teaspoon salt

2 teaspoons butter

1 onion

Cut celery, potatoes and onion into small pieces, cook until tender. Use water the vegetables were cooked in. Make a cream sauce of milk, flour and butter and add to soup. Add one-half cup of cream.

Cream of Tomato Soup

1 quart tomatoes

1/4 teaspoon soda

4 tablespoons butter

4 tablespoons flour

1 quart milk

1 tablespoon salt

1/2 teaspoon pepper

Stew tomatoes slowly one-half hour. Melt butter, stir in flour and cook over slow fire adding milk slowly. Add seasoning. Strain tomatoes, add soda, stir into sauce.

Cream of Potato Soup

3  good sized potatoes

1  quart of milk

1 small chopped onion

3 tablespoons butter

3 tablespoons flour

1 tablespoon chopped parsley

1 tablespoon salt Celery salt Pepper

Prepare the soup in a double boiler. Use boiled potatoes or cook the potatoes until soft. Scald the milk in a double boiler and add the potatoes; press through a sieve and replace in double boiler. Brown the flour and onion in the melted butter. Add a little of the hot liquid to make a thin paste. Pour back into the double boiler and cook for about ten minutes. Serve fairly thick and very hot. Sprinkle with parsley.

Cream of Tomato Soup

1/2 can of tomatoes

1/4 teaspoon baking soda

1 quart milk

1  teaspoon chopped onion

2 tablespoons butter

2 tablespoons flour

1 teaspoon salt

1 teaspoon sugar

Pepper Brown the flour and onion in the butter; add the scalded milk and seasoning. Strain the tomatoes and place over flame. Add the soda and when gas bubbles have all burst, combine the two liquids. Stir well and serve very hot. One tablespoon of whipped cream topped with a little paprika may be dropped on each bowl of soup just before serving.

Cream of Corn Soup

1 can of corn

1  quart milk

2 cups water

2 tablespoons butter

2 tablespoons flour

1 slice of onion

Salt and pepper

Press the corn through a strainer and boil with the water for fifteen minutes. Scald the milk, adding the slice of onion; when hot, remove the onion. Brown the flour in the butter and then add the scalded milk. Cook until thickened and add to the corn, heat all thoroughly and stir together. Further season if necessary.