Corn Soup

1. Cut the corn from the cob, and to a pint of corn allow one quart of hot water; boil an hour and pass through a colander; put into a saucepan an ounce of butter and a tablespoonful of flour, being careful to stir well to prevent it being lumpy; then add the corn pulp, a little cayenne pepper, salt, and a pint of boiling milk, and half a pint of cream.

2. Twelve ears of corn scraped and the cob boiled twenty minutes in one quart of water. Remove the cobs and put in the corn and boil fifteen minutes, then add two quarts of rich milk. Season with salt, pepper and butter, and thicken with two tablespoonfuls of flour. Boil the whole ten minutes and turn into a tureen on which the yolks of three eggs have been well beaten.

Chicken Soup

1. To the broth in which chickens have been boiled for salad, etc., add one onion and eight or ten tomatoes, season with pepper and salt; boil thirty minutes; add two well beaten eggs just before sending to the table.

2. Roast or bake a chicken until turning brown; put it in a soup kettle with three pints of water, and set on a slow fire; skim off the scum; add a middling-sized onion, a little celery, and simmer about three hours; take out the chicken and vegetables, strain and use; the chicken may be used for salad.

3. Boil a pair of chickens with great care, skimming constantly and keeping them covered with water. When tender, take out the chicken, and remove the bone. Put a large lump of butter into a spider, dredge the chicken meat well with flour, and lay in (he hot pan; fry a nice brown, and keep hot and dry. Take a pint of the chicken water, and stir in two large teaspoonfuls of curry powder, two of butter and one of flour, one teaspoonful of salt and a little cayenne; stir until smooth, then mix it with the broth in the pot. When well mixed, simmer five minutes, then add the brown chicken. Serve with rice.

Clam Soup

Select five large plump clams, and after chopping them finely add the liquor to the meat. To every dozen allow a quart of cold water, and putting meat, liquor and water into a clean vessel allow them to simmer gently, but not boil, about one-and-a-half hours. Every particle of meat should be so well cooked that you seem to have only a thick broth. Season to taste and pour into a tureen in which a few slices of well-browned toast have been placed. If desired, to every two dozen of clams allow a teacupful of new milk and one egg. Beat the latter very light, add slowly the milk, beat hard a minute or so, and when the soup is removed from the fire stir the egg and milk into it.

Celery Soup

One shank of beef, one large bunch of celery, one cup of rich cream. Make a good broth of a shank of beef, skim off the fat and thicken the broth with a little flour mixed with water. Cut into small pieces one large bunch of celery, or two small ones, boiling them in the soup till tender. Add a cup of rich cream with pepper and salt.