Tomato Soup

Wash a quarter of a peck of tomatoes, cut them in pieces and chop them fine in a wooden bowl; put them in your soup-kettle with a beef or mutton bone, or two pounds of lean meat of either kind, pepper and salt, and three quarts of cold water; bring to a boil, then simmer slowly for three hours; take out the bone or meat, and strain the broth through a fine sieve, pressing on the tomatoes lightly; return the liquor to the soup-kettle, mix a tablespoonful of flour with a little cold water, stir it in the soup, boil five minutes, and serve.

Soup Maigre

Peel and cut in small pieces four white potatoes, three turnips, three onions, and one carrot; put them in a stew-pan with a piece of butter the size of an egg, a quarter of a pound of lean ham, and a bunch of parsley; put them over a hot fire for ten minutes, stirring them often; then add two quarts of hot water, pepper and salt; boil until the vegetables will mash, then pass it through a cullender, pressing the vegetables through into the broth; put it into the stew-pan again; if not thick enough add a tablespoonful of flour, give a boil up and serve with sippets of toast or fried bread.

Green Pea Soup

Shell half a peck of fresh green peas, wash the pods and put them in a soup-kettle with plenty of cold water; boil until very tender, then drain off the water, throw away the pods, and put the peas on to boil in the water you strained off; boil them three-quarters of an hour, or until they will mash with the back of a spoon; strain them through a cullender, throw them back into the kettle, reserving a teacupful, mash the remainder very fine with a potato masher, adding gradually the water they were boiled in, which should not be much more than a pint; add to this three pints of rich new milk, and the cup of peas you reserved; let it come to a boil, then stir in a quarter of a pound of butter in which you have rubbed two tablespoons of flour, add a tablespoonful of chopped parsley, season with pepper and salt, give a boil up, and serve.

Vegetable Soup

Put in a gallon stew-pan three ounces of butter, set it over a slow fire; whilst it is melting, slice two large onions cut in thin pieces, one turnip, one carrot, and a head of celery; put them in the butter, and cover them closely until they are slightly browned, shaking frequently to prevent their burning. This will take about twenty-five minutes. Have ready a pint of beans or split peas which have been soaked in cold water all night, bring them to a boil in two quarts of water. When the vegetables are browned pour the boiling peas over them with the water they are in, add two more quarts of water, bring all to a boil, skim it well, add to it a slice of stale bread, a blade of mace, two dozen allspice, the same of peppercorns; cover it closely and let it simmer for three hours, strain and press through a cullender with a wooden spoon, return to the kettle, give a boil up and serve.

Okra Soup

Two pounds of beef boiled in two gallons of water, well skimmed while boiling; add four dozen okras sliced, one onion chopped fine, half a coffeecupful of Lima beans, one small green pepper, six tomatoes, one teaspoonful of salt; cover the pot and boil for four hours. Before serving, add two crabs that have been boiled and picked.

Nouilles For Soup

Beat the yolks of two eggs, add a saltspoonful of salt, and flour to make a stiff dough; flour your paste-board, and roll out the dough as thin as paper, dust it well with flour, roll it up closely, and shave from the end as you would cabbage for cold-slaw, with a sharp knife dipped in flour, spread on your board with a little flour dusted over it, and let it lie for two hours or more; scatter it lightly into the boiling soup, and let it simmer ten minutes, and serve.

Dumplings For Pepper Pot

Rub into a pint of prepared flour an even tablespoon of good lard, add a saltspoonful of salt, mix into a rather soft dough with cold water, flour your paste-board, and roll out about a quarter of an inch in thickness, cut in long strips half an inch wide, and these into squares, dusting them with flour as you proceed to prevent their sticking together, drop them in the boiling soup and cook them ten minutes.