Tomato Soup

Tomato juice, 1 pint. Milk, 1 quart. Soda, 1/4 teaspoon.

Butter, 1 dessertspoon. Salt and cayenne. Whipped cream.

Stew tomatoes in a little water till soft and mushy, strain and measure juice. Bring to a boil and add soda, then add gradually while stirring constantly the scalded milk. Add seasoning and beat in butter. Just before serving add a spoonful of unsweetened whipped cream to each dish of soup.

Chicken Broth

Fowl.

Salt, 1 teaspoon.

Egg, 1.

Chopped parsley, 1 teaspoon. Nutmeg, 1/2 teaspoon. Cold water, 2 quarts.

Use wings, back bone, neck, gizzard and heart of 1 fowl. Cover with cold water, bring slowly to a boil and simmer for 2 hours or until meat and bone fall apart. Strain stock. Beat the egg in a cup and add enough of the stock to fill cup, then pour slowly into rest of stock, stirring rapidly, add salt, parsley and nutmeg.

Cream Of Rice Soup

Rice, 1/4 cup.

Boiling water, 2 cups.

Onion, 2 slices.

Salt, 1 1/2 teaspoons. Milk, 3 cups. Butter, 1 tablespoon.

Almond extract, 1/4 teaspoon.

Add rice and onion to boiling water. Cook till tender, then rub through colander, add butter and milk, which should be scald-ing. Reheat, season and flavor with almond.

Oyster Celery Soup

Diced celery, 1 cup. 1 cup. 1 pint.

Milk.

Butter and flour.

Salt and paprika.

Stew the celery in water to cover until tender. Stew oysters, chopped, in 1 quart of milk (or more if needed) in a double boiler. Thicken slightly with butter and Hour blended, then strain. Add the stewed celery and seasoning.

Onion Soup

Large onions, 4. Cold water, 1 cup. Butter, 1 tablespoon.

Flour, 1 tablespoon. Hot water, 3 pints. Salt and pepper.

Beef extract, 1 ounce.

Boil onions and water for 10 minutes. Drain and saute in the butter for 4 or 5 minutes. Stir in the flour and brown. Add the hot water, seasoning and extract and cook slowly for 20 minutes. Strain and serve with a garnish of grated cheese.

Cream Of Celery

Celery leaves and stalks. Water, 3 pints. Cornstarch, 1 teaspoon.

Boiled rice, 3 teaspoons. Salt and pepper. Milk, 1 cup.

Diced celery, 1/2 cup.

Wash leaves of 1 bunch of celery and scrape tough outer stalks. Simmer in the water till all flavor is extracted. Strain and thicken with cornstarch blended in a little water. Add seasoning, rice and the diced celery, which should be cut from tender inner stalks. Last of all add milk, heat thoroughly and serve.

Creole Soup

Chopped green pepper, 3 table-spoons. Chopped onion, 2 tablespoons. Butter, 1/4 cup. Flour, 1-3 cup. Brown soup stock 1 quart,

Tomatoes, 1 pint. Salt, pepper and cayenne. Boiled macaroni, 1/4 cup. Grated horseradish, 2 table-spoons. Vinegar, 1 teaspoon.

Cook pepper and onion in butter 5 minutes, add flour, soup stock and tomato, and simmer 15 minutes. Rub through a sieve and season highly. Just before serving add cooked macaroni cut fine, horseradish and vinegar.