White Soup Stock

Take a shinbone of veal, weighing four pounds, and one small chicken. Add six quarts of cold water, one head of celery and two onions cut fine. Boil slowly four hours. Then add salt and pepper to taste, a piece of cinnamon and a piece of mace. After boiling strain off and allow to cool. This should make a solid jelly, and from it any kind of white soup or sauce can be made.

Asparagus Soup

Boil until tender in a quart and a quarter of water asparagus cut in pieces an inch in length and filling a quart measure and a quarter over. When the asparagus is cooked tender reserve a cup of it, putting the finest tips in the cup. Rub the remainder of the asparagus through a colander or sieve and put back in the water in which it boiled. Heat one pint of milk or, if you prefer it, cream, and pour over one tablespoon of butter and one tablespoon of flour, which have been well mixed together. Let come to boil, add the asparagus and its water, and the cup of asparagus tips. Boil up once more, salt, and serve with toasted bread cut in dice floating on top.

Cream Of Asparagus

Boil till tender in enough water to half cover it asparagus of the quantity called a "bunch." When done put the asparagus through a colander. Melt a heaping tablespoon of butter in a saucepan, adding gradually two heaping tablespoons of flour. When these are blended pour in slowly, stirring all the time, the hot water in which the asparagus was boiled. Let come to boil, stir in the asparagus pulp and then a pint of cream and half a pint of milk. Add salt and a dash of cayenne as it boils up, and serve with croutons.

Bean Soup

Soak a quart of small white beans overnight. Put them into two quarts of water to which you have added two teaspoons of soda. Let them boil five minutes, by which time the outer skin of the beans is loosened. Pour off the water from the beans and rub them between the hands in cold water till the hard outer skins are off. Next put the beans in cold water, enough to cover and rise above them, and boil about three hours or till quite soft, adding water if necessary. Twenty minutes before serving stir in rich milk so that the beans break by the stirring and add the milk till you have the soup of the thickness you want. Put in salt and butter and pepper to taste. Boil up the soup a couple of times, and serve with croutons or sippets of bread.

Black Bean Soup

Wash and soak overnight in cold water a pint of black curtle beans. Next morning drop the beans in a quart and a cup of boiling water, cover the saucepan tight and cook slowly two hours and a half or until the beans are tender. Put them through a sieve, add a quart of soup stock, a teaspoon of salt, and pepper to taste, set on the stove and bring to boil. Serve with a thin slice of lemon and a thin slice of hardboiled egg in each plate.

Lima Bean Soup

Soak a cup of dried Lima beans overnight. Next morning put the beans in two quarts of fresh water over the fire and cook until you can put them through a colander or sieve. Fry till brown two onions in two tablespoons of butter. When the onions are brown add two tablespoons of flour. Brown and thicken by the cooking of the flour. As it thickens add little by little a cup of the beans and water which you have put through the colander. Now put all together. Add a cup of cream, or more if you wish the soup thinner, boil up and serve with sippets.

Corn Soup

Chop fine one can of porn. Have one quart of milk cooking slowly and thickened with one tablespoon of flour stirred into two tablespoons of butter. Stir the chopped corn in the milk, boil up once, season to your taste with salt and pepper, and serve.

Corn Cream Soup

Take a large can of corn, empty the contents in the upper part of a doubleboiler, mash with a pestle, and then add a quart of milk. Put hot water in the lower part of the doubleboiler and set the corn to cook. While it is coming to boil mince two onions, add a heaping tablespoon of butter and fry in a saucepan with two tablespoons of flour. When the flour and onions are cooked, stir them into the hot corn and let the whole cook for ten minutes. Pour through a sieve, add salt and a dash of cayenne, and just before taking from the fire stir in two wellbeaten eggs mixed with a little cold milk or cream so that the eggs will not string or separate in the soup. Pour in a tureen in which are croutons or bits of fried bread, and serve at once.

Carrot Cream Soup

Slice and cook till soft in a large pint of water three mediumsized carrots. When soft put through a sieve and put them back in the water in which they were boiled,. adding a quart of fresh milk. Bring to boil. Add three tablespoons of flour blended with three tablespoons of butter. Cook gently while the flour thickens, add salt and pepper to taste, and the juice of an onion if wished. Serve hot with small pieces of toasted bread.

CreamOfCarrot Soup

Wash and scrape a quart of young carrots, cut in pieces, put in enough hot water to cover and boil gently till tender. Reserve a cup of the diced carrots and put the rest through a colander or sieve. To a quart of the stock of chicken or veal add the pulp of the carrots and simmer half an hour. Smooth a couple of tablespoons of flour into a tablespoon of butter, add a little of the boiling soup, and stir all together in the soup till it thickens. Add a teaspoon of sugar, a cup of cream, salt and pepper to taste, and the cup of diced carrots which you set aside. The soup should now be as thick as thin cream. Serve hot.