Soup is economical food, and by a little attention may be made good with very small materials. It should never be made of meat that has been kept too long. If meat is old, or has become tainted in the least, the defect is peculiarly offensive in soup. All meat and bones for soup should be boiled a long time, and set aside until the next day in order that the fat may be entirely removed. . Then add the vegetables, rice, and herbs, and boil it from an hour to an hour and a half. The water in which fresh meat is boiled should be saved for soup and broth; and the bones of roast beef should never be thrown away without boiling, as they make excellent soup, and if not used for this purpose, should be boiled in order to save the fat which they contain. The water is good for making gravies.

A Rich Soup

The richest soups are made by using several kinds of meat together; as beef, mutton, and veal. A shank of each of these with very little meat upon it, should be boiled several hours the first day; and vegetables, with various kinds of spice, added the day it is to be served. Nice soups should be strained; and they are good with macaroni, added afterwards, and boiled half or three quarters of an hour. If you have the water, in which chickens have been boiled, the soup will be much better if the beef, mutton, or veal are boiled in this, instead of pure water.

Roast Beef Bone Soup

Boil the bones at least three hours, or until every particle of meat is loose; then take them out and scrape off the meat and set aside the water; the next day take from it all the fat, cut up an onion, two or three potatoes and a turnip, and put into it. Add, half an hour before dinner, powdered sweet majoram, catsup, and some salt. Boil it an hour.

Shank Soup

When you buy a shank, have the butcher cut it into several pieces, and split open the thickest part of the bone. Boil it three or four hours and set it aside. The next day, take off the fat, and if you do not wish to eat the meat in the soup, take that out also; add vegetables, etc., as in the preceding receipt.

To add maccaroni, take a handful, cut it small, wash, and boil it half an hour, then put it into the soup an hour before serving.

Turtle-Bean Soup

Soak a teacup and a half of beans in a little water over night. To boil, add two quarts more. When soft, strain through a sieve; add stock, or water in which roast-beef bones have been boiled; also an onion, turnip, carrot, salt, sweet marjoram, thyme, and four cloves. Boil an hour longer. If too thick, add water. Take out the vegetables before serving. It can be made without stock, but needs more seasoning.

Tomato Soup

Put three pints of tomatoes, stewed, strained, and sweetened, to two quarts of meat liquor (the fat being removed). Add an onion, salt, and pepper, and water if too thick. With more seasoning, and a bit of butter, it is good without meat liquor.

Oyster Soup

Strain the liquor from one quart of oysters, and set it on the fire. If there is not a great deal of the liquor, add a pint of water. Skim when it boils up, and add a saucer of chopped celery. Boil for a few minutes, then pour in a quart of rich milk. When it again boils up, stir in two spoonfuls of butter rubbed in one of flour. Then add the oysters (cut in small pieces, or not, as you choose), and salt and pepper to your taste. Let the soup boil but one or two minutes after the oysters are added, then take up in a hot tureen. Toast two slices of bread, or a few crackers. Cut the toasted bread into little square pieces, and put [into the soup just before sending to the table.