SOUP RECIPES

1)MILK TOMATO SOUP

Boil one can of tomatoes very soft in one quart of water ,strain and add one pint of milk ,one teaspoon of soda ,small piece of butter ,a shake of mace and salt to taste .Let it scald ,not boil and add two rolled crackers

2)BISQUE SOUP

Two large onions  sliced ,one can tomatoes .Boil together half an hour or longer ,then put through colander and add one quart beef stock ,salt and pepper .Let this boil together a few moments .Whip one cup cream with the yolks of our eggs and one tablespoon  of corn starch or flour ,add this to the stock ,boil up and serve at once

3)MOCK BISQUE SOUP

One quart tomatoes ,three pints milk ,one large tablespoonful flour ,butter size of an egg, pepper and salt to taste ,a scant teaspoonful of soda .Put the tomato on to stew and the milk in a double kettle to boil ,reserving half a cup to mix with the cold milk and cook ten minutes

To the tomato add the soda ,stir well ,and rub through a strainer that is fine enough to keep back the seeds .Add butter ,salt and pepper to the milk and then the tomato .Serve immediately

4)BEAN SOUP

One coffee cup of brown beans soaked over -night ,boil in a gallon of water with a piece of salt pork three inches square (a little beef is good also )several hours ,until beans are soft ,strain and add a small bit of butter ,the juice of one lemon and a small cup of sherry wine

5)BLACK BEAN SOUP

One pint of beans soaked over -night ,two quarts water and boil five or six hours ,adding water as it boils away ,when soft ,strain out the skins ,season with salt and pepper to taste .When ready for the table add a large spoonful of sherry wine ,two boiled eggs ,sliced and one lemon ,sliced very thin .Do not cook it any further after these ingredients are added

6)SPLIT PEA SOUP

One gallon water ,one quart peas ,soaked overnight ,one quarter pound salt pork cut in bits ,one pound lean beef cut the same .Boil slowly two hours ,or until the water is reduced one-half .Pour in a colander and press the peas through ,return to the kettle and add a small amount of celery chopped fine .Fry three or four slices of bread quite brown in butter –cut in squares when served

7)GREEN PEA SOUP

Boil the pods first ,then remove and boil peas in same water until soft enough to mash easily .Add a quart of milk ,and thickening made of teaspoonful of butter and one of flour .Boil a few minutes and serve

8)CELERY SOUP (for six persons )

Boil a small cup of rice till tender  ,in three pints of milk (or 2 pints of milk and 1 pint of cream );rub through  a sieve  and add 1 quart of veal stock ,salt ,cayenne and 3 heads of celery grated fine

9)CREAM OF CELERY SOUP

Four teacups of chopped celery ,1 quart of milk ,boil celery soft (saving water it is boiled in ),rub celery through fined sieve ,mix celery in milk .Take 1 heaping teaspoonful of flour ,1 even tablespoonful of butter ,1 scant teaspoonful of salt .If  desired ,can boil celery in the morning ,then about half an hour before dinner take milk ,flour ,butter, salt and celery and boil together ,stirring constantly so it will cook evenly .When the consistency of cream ,it is ready for use

10) OX-TAIL SOUP

1 ox-tail ,2 pounds lean leaf ,4 carrots ,3 onions and thyme .Cut tail into pieces and fry brown in butter .Slice onions and 2 carrots ,and when you remove the tail from the pan put these in and brown also ,then tie them in a thin cloth with the thyme and put in the soup pot .Lay the tail in and then the meat cut into small pieces .Grate over them the remaining 2 carrots ,and add 4 quarts of water ,with salt and pepper .Boil four to six hours .Strain five minutes before serving and thicken with 2 tablespoonful of browned flour .Boil ten minutes longer .

11)MUSHROOM SOUP

1 pint of white stock ,2 tablespoonful butter ,one quarter teaspoon of pepper  ,and 1 teaspoon of salt ,1 tablespoonful corn starch ,1 pint of milk ,heated milk .Mix butter and corn starch to cream ,and add hot milk and then stock .Boil 1 pound of mushrooms until soft ,and then strain .Have them ready and add to the soup ,letting it stand to thicken .It is improved by little whipped cream added before serving

12)POTATO SOUP

Boil and mash fine 4 large mealy potatoes ,add 1 egg ,a piece of butter size of an egg ,a teaspoonful of salt ,1 teaspoonful celery salt .Boil 1 pint of water and 1 pint of milk together and pour on tomatoes boiling hot .Stir it well ,strain and serve

13) BEEF SOUP

Boil trimmings of roast beef and beef –steak bones for three hours .Cool and skim off fat ,add half a salt spoon  of pepper ,2 teaspoonful of salt ,3 potatoes ,pared and cut up ,half a carrot ,half an onion ,3 gumbo pods ,half a bay leaf and a little chopped parsley .Add a few drops of caramel and serve hot ,strain ,if preferred thin

14)BOUILLON SOUP

4 pounds of round beef cut into pieces .Trim off all fatty skin.4 quarts water ,1 teaspoonful celery seed ,4 large onions ,6 large carrots ,bunch of parsley ,6 blades of mace ,16 whole cloves ,salt and pepper to taste

Pour on the water ,and let it simmer six hours ,skimming carefully ,for if any grease is allowed  to go back into the soup it is impossible to make it clear .Scrape the carrots ,stick 4 whole cloves into each onion ,and put them in the soup ,then add the celery seed ,parsley ,mace ,pepper and salt .Let this boil till vegetables are tender ,then strain through a cloth ,pouring the soup through first ,then putting the meat in it to drain ,never squeezing or pressing it

If you wish to color it you can put in a desserts spoon of  burnt sugar .It can nicely be flavored by adding some walnut catsup together  with mushroom and a very little Worcestershire