Vegetable Soup

Take two turnips, two carrots, four potatoes, one large onion, one parsnip, and a few stalks of celery or some parsley. Cut them all very fine, or chop them in a tray; put them, with a spoonful of rice, into three quarts of water, and boil the whole three hours. Then strain the soup through a colander or coarse sieve, return it to the kettle, and put it over the fire. Add a piece of butter of the size of a nut, stir the soup till the butter is melted, dredge in a little flour, let it boil up and then serve it.

Mutton Or Lamb Broth

Take the water in which a leg of mutton or lamb was boiled on the previous day, take off the fat and boil it two hours with a turnip, an onion, and a carrot, cut small. Add some minced parsley and a spoonful of rice. All these, except the parsley, should be put in while the water is cold. Any little pieces of the neck, ribs, or shank will make excellent broth.

Ox-Tail Soup

Take two tails, divide them at the joints. Soak them a little while in warm water, then put them into cold water in a gallon pot or stew-pan, with a little salt. Skim off the froth. When the meat is boiled to shreds, take out the bones, and add a chopped onion and carrot. Use spices and sweet herbs as you prefer. Sprinkle in a little farina before serving.. It is well, in making this and all beef soups, to boil the bones and meat the day before being served, and the next day take off the fat from the top of the liquor, and then add the vegetables and spice, and boil an hour and a half more.

Economical Soup

Put remnants of roast-beef, uncooked bones, giblets, trimmings, and bones of poultry, into two quarts of meat-liquor. Add salt, and skim carefully. Boil two hours, then strain, and return the soup to the kettle. Add two turnips and a carrot chopped fine. Slice two onions, and fry brown in a little butter, and put in. If you have cold gravy of roast meat, remove the fat, and put the gravy into the soup. Boil an hour and a half more. A few minutes before serving, sprinkle in a spoonful of farina, dry. Burn sugar in an iron spoon, and stir in. Serve hot.

Lobster Soup

Chop the meat of one good-sized lobster. It should not be chopped very fine. Pound and sift three crackers, and rub into the "tomalley," or green part of the lobster, adding also a piece of butter large as an egg, a little salt, and Cayenne or black pepper. Rub together till smooth. Boil a quart of milk, and pour gradually upon the paste; then put in the meat of the lobster, and the coral, if you have any, chopped fine. Boil for a minute, and the soup is ready to serve.