Beef Soup

Six pounds of shin of beef, cut into pieces; put it in a pan with three ounces of butter, brown over a good fire; take out the meat and put it in a soup-kettle, with four onions, four car-rots and two heads of celery, all chopped fine; add a bunch of thyme, one of sweet marjoram, a few whole allspice, four whole cloves, two blades of mace, and salt and pepper to your taste; pour on all four quarts of cold water, bring to a boil, skim well; then set aside to simmer, closely covered, six or eight hours; then strain off and set away. Next day take all the fat from the top, and bring it to a boil half an hour before dinner; add to it a tablespoonful of browning and thicken with two teaspoons of sea-moss farina; boil three minutes and serve.

Amber Soup

Put half a pound of ham at the bottom of a soup-kettle; on this put three pounds of lean beef and two of veal; cut in thin slices two large carrots, two heads of celery, two turnips and two onions; season with pepper (whole) and salt, a blade of mace and two cloves; cover the vessel closely and set it over a sharp fire; when the meat begins to stick turn it over; continue this until it begins to brown, then pour over a gallon of boiling water and set aside to simmer four hours; skim it frequently and keep it closely covered; when done, strain it through a sieve or fine cloth and set away until next day; take all the fat from the top and put it over the fire an hour before dinner; when it boils stir into it a quarter of a box of gelatine that has soaked for an hour in a teacup of cold water; give a boil up and serve.

Brown Soup Of Chickens

Cut up a pair of fowls as for stewing; season with pepper and salt and dust with flour; melt in a pan three ounces of butter, lay the chickens in and fry them brown; turn all into a soup-kettle, pour over them four quarts of cold water, add two carrots, two heads of celery, one onion and three large tomatoes, all cut fine (if in winter, half a can of tomatoes), three cloves and a blade of mace; bring to a boil, skim well, set aside to simmer three hours; add a tablespoonful of browning, strain through a cullender and serve.

Vermicelli Soup

Procure a shin of beef, cut in three or four pieces, wash it very clean and put it in a soup-kettle, with any trimmings you may have of meat or poultry, such as necks, gizzards, livers or feet; put on them a gallon of cold water, season with pepper and salt;' add a large carrot grated, a head of celery, two turnips and two onions, a bunch of pot-herbs and half a can of tomatoes or three or four ripe tomatoes cut up; bring to a boil, skim well and then set aside to simmer for five hours, or more, if the meat is not boiled from the bones; then strain off and set away until next day; then take off all the fat and set it over the fire an hour before dinner; when it boils, add a quarter of a pound of either maccaroni or vermicelli, broken short; boil fifteen minutes after this is in it, and serve.