Veal Soup

Take a knuckle of veal, put it in a pot with four quarts of water, and add a teaspoonful of salt to each quart. Pare and slice three onions, four turnips, two carrots, a bunch of sweet herbs, and a small portion of celery. Let the veal boil one hour, then add the above vegetables. When they are tender, strain the soup. Put it in the pot it was boiled in, thicken the soup with some flour mixed smoothly with a little water, and add a little parsley finely chopped. Make some dumplings of a teaspoonful of butter, to two of flour, and milk or water enough to make a very soft dough. Drop them into the boiling soup. They should be about as large as a hickory-nut, when they are put in. If noodles are preferred, they may be put in and boiled ten minutes. Dish the meat with the vegetables around it. Drawn butter may be served with it, or any other meat sauce.

Soup From Calf's Feet

Take four feet, clean them nicely and put them on to boil with rather more water than to cover them. Add to this three onions sliced, three turnips cut in quarters, three carrots sliced, a bunch of parsley, the green top of a head of celery chopped fine, with salt and pepper to the taste. While boiling remove all the fat and scum. If the water boils away too much add a little more. Just before serving roll a piece of butter in some flour and stir it in.

French Gumbo

Cut up one large fowl; season it with salt and pepper; dredge it well with flour; have ready a soup-kettle; put in a tablespoonful of butter, one of lard, a handful of chopped onion. Fry the fowl then to a good brown; add to this four quarts of boiling water; cover close; let it simmer two or three hours; then put in fifty oysters with their liquor, a little thyme and parsley; just before serving, stir in a tablespoonful of the filee powder; season high with Cayenne pepper. Turkey and beef-steak can make also very good gumbo. The filee or felee is what gives a mucilaginous character and excellence to the soup. The powder consists of nothing more than the leaves of the sassafras cured in the shade, and then pounded and sifted; therefore, any family in the country can always have it in their house.

Oyster Soup

Take one hundred oysters out of the liquor. To half of the liquor add an equal quantity of water. Boil it with one teaspoon-ful of crushed allspice, a little mace, some Cayenne pepper and salt. Let it boil twenty minutes, then strain it, put it back in the stew-pan and add the oysters. As soon as it begins to boil add a teacupful of cream and a little grated cracker rubbed in one ounce of butter. As soon as the oysters are plump, serve them.

Pepper Pot

Put your tripe on in water enough to cover it, allowing a teaspoonful of salt to each quart of water. Let it boil till quite tender, then have ready two calf's feet, put them in the pot with the tripe. Add four onions chopped fine, and a bunch of sweet herbs. Just before taking it off the fire add two ounces of butter rolled in flour. Season the soup very highly with Cayenne pepper and salt. Whole grains of allspice or cloves may be added if liked.

Bean Soup

Put a piece of pickled pork in a pot with two quarts of water. In another pot put one quart of dried beans after being picked and washed. As soon as the beans begin to boil take them out, put them in a colander to drain, then put them in with the pork and cover the whole with water. Boil them till they are quite soft.

Soup Without Meat

To one quart of water add three potatoes, three onions, three turnips, two carrots, a tablespoonful of rice or barley, and salt to the taste. Boil it down to one pint, then add a little parsley chopped fine about ten minutes before it is taken off the fire.

Green Corn Soup

Put on a knuckle of veal to boil in three quarts of water, and three teaspoonsful of salt. Cut the corn off of one dozen ears, and put it on to boil with the veal. When the veal is tender the soup is done. Then roll an ounce of butter in flour and add to it before it is served. If the fire has been very hot and the water has boiled away too much, a little more may be added.

Summer Soup

Two cucumbers, twelve or fourteen onions, three potatoes, one lettuce, one head of white cabbage; fry these together in butter, stew them three or four hours in three pints of stock; add a little green mint, parsley, and a pint of green peas; let it stew for two hours more; press it through a sieve and thicken it with flour and butter.

Egg Soup

Add to a pint of water the yolk of an egg well beaten, an ounce of butter, and the same quantity of sugar. Set it over the fire and stir it till it begins to simmer, then pour it several times from the pan to a basin, and back again till it is smoothed and frothed. This is a pleasant and good restorative.