Tomato Soup. (No. 1.)

Six pounds of beef (shank bone is the best), sixteen medium-sized tomatoes, one onion, four potatoes. Put the meat over to boil at seven o'clock a. m. (if you wish your dinner at one o'clock). Add the onion when you put the meat on to boil. At ten o'clock put in your tomatoes and potatoes nicely sliced. At twelve o'clock take out the meat, chop up enough to thicken the soup and put back into the kettle to boil. Half an hour before dinner strain all through a colander; put back into the kettle, season with salt and pepper to suit taste; give the soup a lively boil. Put in a tureen and send to the table.

Meatless Tomato Soup. (No. 2.)

One quart tomatoes, one of water; stew till soft; add teaspoonful soda, allow to effervesce and add a quart of boiling milk, salt, butter, and pepper to taste, with a little rolled cracker; boil a few minutes and serve.

Turnip Soup

Knuckle of veal, well cracked; five quarts of water. Cover closely and stew gently for four hours, the day before the soup is wanted. On the morrow, skim off the fat and warm the stock gradually to a boil. Have ready an onion and six large winter or a dozen small summer turnips, sweet marjoram or thyme minced very finely. Put these into the soup and let them simmer together for an hour. Strain, return to the fire and add a cup of milk, in which has been stirred a tablespoonful of butter. Season with salt and pepper; let it boil up once, stirring all the time, as is necessary in all soups where milk is added at the last, and remove instantly, or it will scorch.

Vegetable Oyster Soup

Three dozen oysters pared and sliced thin; cook in one quart of water one hour; add pepper, salt and butter to taste. Let the soup boil fifteen minutes longer; then add one quart of rich milk; let it come to a boil; add three tablespoonfuls of rolled cracker. Serve hot.

Corn Soup

One-half dozen ears of corn, and with a sharp knife score each row of grains, then with the back of the knife scrape out the milk. Have a quart of boiling water, put in the cobs and let them boil a few minutes, just to give the soup the sweetness of the cob. Lift them out and pour in the scraped corn, and let it boil ten or fifteen minutes, then add a pint of milk, a piece of butter about the size of an egg, let it just come to a boil; season with pepper and salt.

Green Pea Soup

Four pounds of beef, or a knuckle of veal, to which you may add a pound of bacon. Cut them in pieces and put them in the soup-kettle with a sprig of mint and five quarts of water. Boil moderately fast and skim it well. When the meat boils to pieces, strain it out and put to the liquor a quart of young green pease. Boil them until they are entirely dissolved, and have thickened the soup and give it a green color.

Bean Soup

Soak a pint of white beans over night. Then put them on the fire, with three quarts of water; one onion fried or sauted in a little butter; two potatoes, partly boiled in other water; a small cut of pork, one red pepper, a small piece of cabbage, and salt. Let it all boil slowly for four or five hours. Pass it through a colander. Return the pulp to the fire. Put into the tureen croutons of bread, cut in half inch pieces, and fry brown on all sides in a little butter. Pour the soup into the tureen and serve hot. Some add broth, celery, one or two cloves and carrot to bean soup. A little mustard added to bean soup makes a pleasant change. Some add cream at the last moment. Or, a very good bean soup can be made from the remains of baked beans - the brown baked beans giving it a good color. Merely add water and a bit of onion; boil it to a pulp, and pass it through a colander.