Mushroom Soup

1/4 pound mushrooms 3 cups stock 1 slice onion 1 cup hot milk

1/8 teaspoon pepper

Salt

2 tablespoons butter

4 tablespoons flour

Wash mushrooms, chop stems, simmer with stock and onion for twenty minutes, and press through a sieve, reserving two or three whole caps; add milk, pepper, and salt if necessary; thicken with butter and flour blended together. Cut mushroom caps into bits, and add to soup.

Onion Soup

1 slice bacon

3 onions sliced

1/2 green pepper chopped fine 1 sprig parsley

1 clove

2 cups boiling water

2 cups hot milk 1 teaspoon salt Dash of cayenne

1 tablespoon bacon fat

2 tablespoons flour

2 tablespoons grated cheese

Cut bacon in small pieces and cook with onions and green pepper five minutes; add parsley, clove, and boiling water; simmer half an hour, and press through a sieve; add milk and seasonings, and thicken with bacon fat and flour blended together; add cheese just before serving.

Oyster And Celery Bouillon

1 cup chopped celery tops 1 slice onion

1/2 bay leaf

3 cups boiling water

1 pint small oysters 1 teaspoon salt 1/4 teaspoon paprika White of 1 egg

Simmer celery, onion, bay leaf, and water for fifteen minutes; add oysters finely chopped, and simmer ten minutes; strain through double cheesecloth; season with salt and paprika, and pour over the stiffly beaten white of egg. Serve in cups. Or serve without the egg, put a spoonful of whipped cream in each cup, and sprinkle with paprika.

Salmon Bisque

1 small can salmon

2 cups water 1 slice onion Bit of bay leaf

2 cups hot milk

1 tablespoon butter

2 tablespoons flour 1 teaspoon salt

1/8 teaspoon pepper

Separate salmon into flakes, add water, onion, and bay leaf; simmer for fifteen minutes, and remove onion and bay leaf; scald milk, thicken with butter and flour blended together; add seasonings, and mix with salmon. Serve with oyster crackers.

Soup Stock

Use the liquid in which any meat has been cooked. Season well with vegetables; if brown stock is wanted, add a small amount of kitchen bouquet or caramel, and a little beef or vegetable extract. (See suggestions for the Stock Pot, page 4.)

Tomato Tapioca Soup

2 cups tomato

3 cups hot water 1 slice onion

1/2 bay leaf

4 cloves

1 1/4 teaspoons salt 1/4 teaspoon pepper

1 teaspoon sugar

2 cubes beef extract

2 tablespoons granulated tapioca

Mix the tomato and seasonings with the hot water; simmer for fifteen minutes, and rub through a sieve; add beef extract and tapioca, and cook fifteen minutes. Serve with croutons.

Tuna Fish Soup

2 tablespoons grated carrot

1 tablespoon grated onion

2 cups boiling water 2 cups hot milk

1/4 cup sifted crumbs 1 teaspoon salt

1/4 teaspoon paprika

1 teaspoon chopped parsley

1/2 teaspoon Worcestershire sauce 1 cup tuna fish 1/2 tablespoon butter

Cook vegetables, water, and milk in the double boiler for twenty minutes; add crumbs, seasonings, tuna fish separated into flakes, and butter; cook five minutes.

Lamb Broth With Spaghetti

1 quart lamb stock 1/2 cup tomato 1 tablespoon chopped onion

1 tablespoon chopped carrot 1/8 teaspoon pepper 1/3 cup spaghetti 1 cup bits of lamb

Remove fat from stock; add vegetables, pepper, and (if necessary) salt; heat to boiling point, add spaghetti, and cook half an hour. Add meat just before serving.

Scotch Broth

2 pounds neck of mutton 2 1/2 quarts cold water 1/4 cup pearl barley 2 onions

2 white turnips 2 carrots 2 teaspoons salt 1/4 teaspoon pepper

Wash mutton, cover with cold water, heat to boiling point, and simmer slowly for two hours; let stand over night. Soak barley in cold water over night. In the morning, remove fat from stock, remove meat from bones, and strain stock; if water has evaporated, add enough to make two and a half quarts; heat stock to boiling point, add seasonings, barley, and vegetables, which have been pared and cut into small cubes. Cook for one hour, add meat, and cook slowly one hour longer.