Tomato Soup

Peel and slice tomatoes enough to fill a two-quart basin; put them into the soup-kettle with six quarts of water and two pounds of beef; boil three hours; season with pepper, salt, and a spoonful of butter. Strain, and serve with toasted bread.

Giblet Soup

Boil the giblets of six fowls in three quarts of water. with one onion, one carrot, one small turnip, one parsnip, a lew cloves, a blade of mace, a stick of cinnamon, and two heaping spoonfuls of flour, lor two hours; then strain into the soup kettle. Add to this two quarts of stock, and let it boil. Braid up the livers, chop the hearts and gizzards, and put them in the soup. Season with salt and pepper, and serve.

Turkey Soup

Save the liquor in which the turkey was cooked; the following morning skim of all the fat; cut ail the meat from the part of the turkey which has been left from the dinner of the day previous. Put the bones and liquor on to boil with one onion, two parsnips, one small turnip. Boil three hours; then strain, and put back with half a cup of tapioca, and some pieces of the cold turkey. Season with pepper and salt. Boil two hours longer, stirring often to prevent the tapioca from burning.

Chicken Soup

Set the liquor, in which two or three fowls have been boiled, away to cool. Skim off the fat, and then put it into the soup-kettle with one whole onion and half a cup of rice; boil two hours. Just before dishing take out the onion, and put in some pieces of cold chicken.

White Soup

Take any part of veal (the shin is the best), and allow one quart of cold water to one pound of veal, and to eight pounds allow one onion, three parsnips, one turnip, a stick of cinnamon, and a blade of mace. Boil five hours, and season with salt and white pepper, when it has boiled four hours, thicken with two cups of flour. Boil one hour longer; strain, and serve.

Beef Soup

Boil six pounds of beef in seven quarts of water, with one onion, one carrot, one turnip, and eight whole cloves, for six hours; strain, and thicken with half a cup of flour, and boil one hour longer, then stir in some of the beef cut into small pieces, and serve.

N. B. Use celery in all kinds of 6oup when you can obtain it.

Oyster Soup

Wash one quart of oysters, if they are solid, in one quart of cold water; if not, one pint of water; drain the water through a cullender into the soup-kettle; set the kettle on the fire, and when the liquor comes to a boil, skim it; then add one quart of rich new milk; just before it comes to a boil, turn in the oysters, and thicken with two spoonfuls of corn starch wet with milk; then stir in half a cup of butter, and season with pepper and salt. Let this boil up once, and serve immediately. Be very carelul that they do not burn. A safe way is to boil the milk in a basin, which is set into another of water, and then turn it on the oysters just before removing it from the fire.