Julienne Soup

Julienne soup is made by adding to the plain consomme stock, vegetables cut in thin strings or fancy shapes. Add salt and hot water to the vegetables. Cook until tender, then add to the stock and serve.

Macaroni Or Vermicelli Soup

Cook the macaroni or vermicelli in boiling salted water until tender, drain, pour cold water over it, then lay the sticks close together. Cut in inch pieces and add to a plain soup stock.

Bouillon

4 lbs. beef from the round.

2 lbs. bone.

3 quarts water.

1 tablespoonful salt. 6 peppercorns.

3 cloves.

1 bay leaf.

1 celery root.

1 teaspoonful mixed herbs.

Boil down to two quarts, then remove the fat and clear. Add more seasoning if desired.

Tomato Soup

1 quart of stock.

1 can tomatoes.

1 teaspoonful sugar.

Salt and pepper to taste. 1 tablespoonful flour.

Add the tomato, sugar, salt and pepper to the stock, let it cook one hour. With cold water make a thickening of the flour and add that, cook ten minutes. Strain through a fine sieve. Just before serving add one-fourth cup of cream, if liked. This is a great improvement.

Vegetable Soup

1 quart of stock.

1 pint of boiling water.

1/2 cup each of chopped onion, carrot, turnip and cabbage.

1/2 cup cooked and strained tomato. 1 teaspoonful chopped parsley. 1 teaspoonful salt and a little pepper.

Cook the vegetables in the stock until tender, or the vegetables can first be cooked in boiling salted water and then added.

Mock Turtle Soup

Clean a calf's head thoroughly, cut in several pieces, then soak an hour in cold water. Drain off the water, add four quarts of cold water and a table-spoonful salt and cook slowly until the meat slips from the bones. Remove the meat, but let the bones remain, then add

5 cloves.

8 peppercorns.

5 allspice.

2 onions, sliced.

2 carrots, sliced.

1 turnip, sliced.

3 celery roots.

1 tablespoonful herbs.

Inch of stick cinnamon.

Let simmer for two hours, strain and set away until cold. Before serving, remove the fat and for every quart of stock, brown one tablespoonful of butter; when brown add one tablespoonful of flour, and gradually the stock. Season with salt and pepper if required. Cut in small dice one-half cup of the cooked meat to every quart and add to the stock with slices of hard-boiled egg or the yolk of egg made in little balls, the juice of half a lemon and thin slices of the rind, two tablespoonfuls of sherry. This can be omitted, if desired.

Ox-Tail Soup

2 ox tails. 1 onion.

1 tablespoonful beef or salt pork drippings. 4 quarts water. 1 tablespoonful salt.

6 peppercorns.

4 cloves.

2 roots celery.

2 teaspoonfuls chopped parsley. 1 tablespoonful mixed herbs.

Wash and cut the ox tail at the joints. Heat the fat and saute the onion and half of the tail in the fat. Put all in the soup kettle with the water. When it comes to a boil add the seasoning and vegetables. Cook for six hours slowly. Strain, saving out some of the pieces of meat. When ready to serve remove the fat, reheat and season more if necessary. Add small pieces of meat and serve one or two to each serving.