Mullagatawny Soup

3 lbs. chicken or fowl.

Knuckle of veal.

3 cloves.

8 peppercorns.

3 sour apples, medium size.

Juice of a lemon.

1 tablespoonful salt.

1 tablespoonful curry powder.

1 tablespoonful sugar.

4 quarts water.

1 tablespoonful of well-cooked rice.

Make the same as for soup stock. When tender strain, leaving small pieces of the meat in the soup. Reheat, add more seasoning, if desired, the rice and pieces of meat.

Black Bean Soup

2 cupfuls black beans.

1 quart soup stock.

1 tablespoonful butter and flour. 1 sprig parsley.

1 celery root. 1/2 bay loaf. 3 peppercorns. 1 clove. 1/2 onion.

Soak the beans over night, drain off the water, add the seasonings tied together in a cheese cloth, cover with cold water and boil slowly until tender, adding water when needed. When the beans are soft, remove the seasonings and pass the beans through a sieve, mashing them through with a spoon. Then add the stock to them. Melt the butter, stir into it the flour and gradually stir into the stock. Season with salt and pepper. Put in the tureen just before the soup is added two tablespoonfuls sherry wine, thin slice of lemon, egg balls and the white of egg cut in dice.

Clam Bouillon

Wash clean two quarts of clams (in the shell), cover with boiling water, let boil for twenty minutes, strain, let the bouillon settle, strain again, reheat, season with pepper and salt. Serve in bouillon cups with whipped cream on top. A few of the clams can be chopped fine and added to the bouillon.

Scotch Broth

2 lbs. mutton (neck). 2 quarts water. 1/4 cup each of carrot, turnip and a small onion.

2 celery stalks, cut fine. 2 teaspoonfuls salt. 1/2 teaspoonful white pepper. 2 tablespoonfuls barley.

Soak the barley over night. Remove the fat and skin from the mutton. Cut the meat from the bones and into small pieces. Put the bones on to boil in one pint of cold water and the meat on in three pints of cold water. When it boils up add the barley and water. Cut the vegetables in dice and fry for five minutes in two tablespoonfuls of butter and add to the meat. Cook slowly for four hours. Strain the bones from the water and add it to the meat with the salt and pepper.

Mutton Broth

Get a piece from the neck or shoulder. For every pound of meat and bones add a quart of water. Simmer for five hours very slowly. (A small onion may be added.) Strain when cold, remove the fat, season with salt and pepper and add some well cooked rice and serve.

Chicken Broth

Remove the skin and fat from the chicken. Cut at the joints and make the same as mutton broth.

Chicken Gumbo

1 quart chicken stock. 1/2 can okra.

Small green pepper finely chopped. 1/2 cup cooked rice.

Boil altogether for twenty minutes and serve.

Cream Soups

Part cream may be used instead of all milk, making a much richer soup, or a little whipped cream may be added when served.