Meatless Broth

4 quarts water (or water in which vegetables, rice or potatoes have been cooked) ½ cup diced carrots ½ cup diced turnips ½ cup diced celery 1 onion (chopped) 1 green pepper (chopped) 1 tablespoon barley

1 tablespoon oatmeal

2 tomatoes (cut) About 12 okra

Season with salt, pepper and paprika. Boil slowly for two to three hours.

Serve with croutons made from bread crusts cut in tiny cubes and browned in the oven.

Pass grated cheese with this soup.

Puree Of Black Bean

One pound of dried black beans; wash and soak overnight. Take two quarts of water, two quarts of soup stock, one-half teaspoonful of soda, one bay leaf, a few celery tops, two carrots, two small onions, one-fourth teaspoonful of pepper, one tablespoonful of salt. Cook about three hours, then mash through a strainer and serve with a slice of lemon floating on each cup or plate of soup, or a dash of chopped egg yolks and whites.

Puree of black bean is a war time recipe, because beans contain a great deal of nutriment and make a meat substitute. We must save beef for our soldiers and Allies, and each time we substitute vegetable soups for meat soups, we are conserving meats.

Jellied Essence Of Celery

Use the frame of a chicken after roasting or broiling. Cover with three quarts of cold water. Use the coarse outside stalks of bunch celery and the large green leaves from the tops. Season with two teaspoonfus of salt and one-half teaspoonful of celery salt. Cover closely and boil slowly two hours.

Strain and cool. Skim off the fat and bring to a boil.

Dissolve one level tablespoonful of pulverized gelatin in one-half cup of cold water. Pour the heated soup over the gelatin and water. Stir till thoroughly dissolved. Cool and set on ice till chilled. Served in bouillon cups. Garnish with small white leaves of celery.

Jellied Essence Of Celery.

Corn And Tomato Chowder

2 small onions

2 slices salt pork

1 can tomatoes

1 teaspoon soda

1 teaspoon corn

Sprig of parsley

1 cup diced cooked potatoes

1 quart water

Open the can of tomatoes and add the teaspoonful of soda, stirring well. Then boil the tomatoes, corn, parsley and soda for half an hour slowly, and strain.

Dice the onion and salt pork and fry together. Then add to the soup.

Add diced potatoes, salt to taste, and serve.

Mary Elizabeth's Chicken Consomme

For chicken consomme, use a fine fresh fowl. (It can be used after boiling for fried chicken, chicken pie, salads or even browned in the oven.)

1 fowl (four to five pounds), wash clean and singe 4 quarts water (cold) 1 onion

1 small carrot (diced) 1 tablespoon salt A dash of pepper

Boil very slowly from three to four hours, or until the fowl is tender. Let the fowl cool in the liquor and remove. Skim and strain soup through a cheese-cloth, and serve.

Scotch Broth

Boil a three-pound piece of mutton (neck or shin) in four quarts of cold water and a tablespoonful of salt. Let it boil slowly for about one hour and a half; skim and strain.

1 carrot (large) diced

1 onion

Three or four chopped celery stalks

½ chopped green pepper

Add vegetables to the strained soup stock and boil slowly for another hour.

Then add one cup of cooked barley (two tablespoons of raw barley cooked till tender, or about two hours). Boil for a few moments and serve.

Cream Of Clam

18 clams (cut in pieces) 2 quarts boiled milk

1 tablespoon butter

2 heaping tablespoons corn flour 1 teaspoon salt

Dash of pepper

Put cut clams in their liquor over the fire and bring to a boil.

Melt the butter; add the flour, salt and pepper, and then slowly a cup of the milk. Stir well and add the rest of the milk, and last the clams, and serve immediately.

Clam Chowder

2 dozen clams - remove from liquor and chop 1 good-sized carrot

1 onion 4 potatoes

3 thick slices of salt pork or bacon chopped and fried 1 teaspoon salt ¼ teaspoon thyme Dash of pepper

1 small fresh tomato, skinned and chopped 1 pint cream sauce

Cook until tender in two quarts of water the carrot, onion, potatoes, salt, thyme and pepper.

Cream Sauce

1 pint milk

1 tablespoon butter

1 heaping tablespoon corn flour

Melt the butter, add the flour and stir till smooth. Then add the milk slowly, stirring all the while.

When the vegetables are tender, add the tomatoes, cream sauce, fried pork, clams and their liquor. Let it boil for about two minutes, and serve.

Cream Of Corn

2 quarts milk 1 can corn

3 tablespoons corn flour 1 tablespoon butter

1 cup sweet cream Dash of pepper 1 teaspoon salt

Make a cream sauce by melting the butter, adding the flour, and then slowly the milk, stirring so it will be very smooth. Then add the other ingredients. Let it boil up, and serve with a spoonful of whipped cream on each cup or plate of soup.

Oyster Bisque

1 pint oysters

2 quarts boiled milk

1 tablespoon butter

2 heaping tablespoons corn flour 1 teaspoon salt

Dash of pepper

Cut one pint of oysters in pieces and bring to a boil and skim. Melt the butter and mix in the heaping tablespoonful of corn flour. Then add, a little at a time, the milk. Stir well till smooth, then add salt and pepper, and lastly the oysters.

Serve immediately, placing a spoon of whipped cream on each cup or plate of bisque.