Rice Soup

1 cup rice.

6 cups cold water.

1 small onion.

1 green pepper.

1 teaspoon chopped parsley.

2 cups cream.

4 tablespoons butter.

2 tablespoons flour.

Salt, cayenne and nutmeg.

1 teaspoon Worcestershire sauce.

Cook rice, onion and pepper in cold water until rice is tender. Press through a sieve. Melt butter, add flour, cream and seasonings; boil five minutes. Combine mixtures. Add parsley and serve.

Sorrel Soup

1 cup chopped sorrel.

1 pint cold water.

2 tablespoons butter 1 cup milk.

4 tablespoons flour.

Salt and cayenne.

1 tablespoon tomato catsup.

2 eggs.

1 cup cream.

2 slices onion.

Cook onion and sorrel in butter five minutes, add water, cook thirty minutes. Cook milk and flour in double boiler twenty minutes, add cream, beaten eggs, catsup and strained sorrel mixture. Season and serve.

Spinach Soup

2 quarts spinach 6 cups cold water bit of bay leaf.

1 teaspoon salt.

3 tablespoons butter.

2 cups milk.

1 clove of garlic or.

2 tablespoons chopped onion cayenne pepper and celery salt.

3 tablespoons flour.

½ cup cream.

Cook spinach -in water thirty minutes. Press through a sieve, scald milk with onion and bay leaf, add butter and flour cooked together, strain, add seasonings and spinach mixture; cook five minutes and serve. Garnish with beaten cream.

Squash Soup

2 cups cooked and strained squash 4 cups milk.

2 slices onion bit of bay leaf.

3 tablespoons butter.

3 tablespoons flour.

Salt and cayenne.

½ cup cream.

2 tablespoons butter.

1 teaspoon Liebig's beef extract.

Cook onion in butter five minutes, add flour, extract, seasonings, and milk in which bay leaf has been scalded, cook five minutes; add squash, strain, add two tablespoons of butter and serve. Garnish with beaten cream.

Potato Soup

5 potatoes, boiled 2 tablespoons onion 2 tablespoons carrot ¼ teaspoon celery salt.

Salt, pepper and cayenne 3 tablespoons butter 2 tablespoons flour 1 quart milk.

Cook onion and carrot in butter five minutes, add flour, milk, seasonings; cook in double boiler twenty minutes; add mashed potato, and serve after straining. One cup stewed and strained tomatoes or one fourth cup tomato catsup may be used to vary this soup.