4. Soup Maigre, A Vegetable Soup

Melt two tablespoonfuls of butter in a pan and fry in it two small carrots, two onions, one turnip, washed, peeled and cut up. Boil the pods of two quarts green peas in one and a half quarts of water for twenty minutes, and strain the liquid into the soup pot. Add the browned vegetables, a little celery, one-half bay leaf, and simmer three hours. (The peas may be added, but are unnecessary, and could be served as a vegetable instead.)

5. Green Pea Soup

Cover one quart green peas with hot water and boil twenty to thirty minutes; mash, and add one point of water in which the shells have been boiled, two cups of milk, one tablespoonful butter, salt to taste. Thicken with one tablespoonful flour, rubbed smooth in a little cold milk, boil up once, stirring constantly, and serve.

6. Potato Soup

Six boiled and mashed potatoes, one quart milk. Season with salt. Mash and add butter and pour in gradually the boiling milk. Stir well and strain through a sieve; heat once more. Beat up an egg, put in the tureen and pour over it the soup when ready to serve.

7. Salsify Soup

Scrap one bunch salsify and cut up. Boil slowly one hour in a little water. Add one quart milk, without draining off the water, salt to taste, one-quarter of a bay leaf, one tablespoonful butter; thicken with two tablespoonfuls of flour, and stir until it boils. Stand on the back of the range for ten minutes.

8. Asparagus Soup

Wash a bunch of asparagus and put it on to boil gently three-quarters of an hour. Take out and cut off the tips, and set aside. Press the stalks through a cullender, and add one pint rich milk or cream, one pint of the water in which the asparagus boiled, salt to taste, and one tablespoonful butter rubbed smooth in two of flour. Stir until it boils; add the tips and serve with squares of toast.

9. Tomato Bisque

Put one quart can of tomatoes to stew. Put over one quart of milk; when nearly boiling thicken with one tablespoonful flour mixed smooth with a little cold milk. Boil ten minutes and add one tablespoonful butter, and salt to taste. Into the tomato, put one-half teaspoonful soda and one teaspoonful sugar. Strain and add to the milk. Serve at once.

10. Tomato Soup

Cover the bones, rim, etc., from a roast of beef or veal with cold water; add one onion, one carrot, celery, one-quarter of a bay leaf, small piece red pepper, and set on the back of the stove to simmer slowly five hours. Then add one can of tomatoes (or one quart fresh ones, peeled and cut up) and cook one and a half hours longer. Strain, thicken with flour, and serve with croutons made by spreading bread, cutting it into neat squares and browning in the oven.

11. Celery Soup (1)

Chop quite fine enough celery to make three cupfuls, and cook it until tender in a little boiling water. Add it to one quart of hot milk, one onion, season to taste, and thicken with a little flour rubbed smooth in a lump of butter. Let it get very hot and serve with brown bread sandwiches.