Oyster Soup

Take 1 qt. of water, 1 tea-cupful of butter, 1 pt. of milk, 2 tea-spoonfuls of salt, 4 crackers rolled fine, and 1 tea-spoonful of pepper; bring to full boiling heat as soon as possible, then add 1 qt. of oysters. Let the whole come to a boiling heat quickly and remove from the fire.

Another

Pour 1 qt. of boiling water into a skillet, then add 1 qt. of good rich milk, stir in 1 tea-cupful of rolled cracker crumbs, season with pepper and salt to taste. When all come to a boil, add 1 qt. of good fresh oysters; stir well, so as to keep from scorching, then add a piece of good sweet butter about the size of an egg; let it boil up once, then remove from the fire immediately; dish up and send to table.

Tomato Soup

Boil chicken or beef 4 hours, then strain, add to the soup one can of tomatoes and boil 1 hour. This will make four quarts of soup.

Vermicelli Soujx - A knuckle of lamb, a small piece of veal, and water to cover well; when well cooked, season with salt, pepper, herbs to your taste, and a small onion, to which you may add Halford or Worcestershire sauce about 1 tablespoonful. Have ready one-fourth lb. of vermicelli, which has been boiled tender, strain your soup from the meat, add the vermicelli, let it boil well and serve.

Tomato Soup Without Meat

1 qt. of tomatoes, 1 qt. of water, 1 qt. of milk. Butter, salt, and pepper to taste. Cook the tomatoes thoroughly in the water, have the milk scalding, (over water to prevent scorching). When the tomatoes are done, add 1 large tea-spoonful of saleratus, which will cause a violent effervescence. It is best to set the vessel in a pan before adding it, to prevent waste. When the commotion has ceased, add the milk and seasoning. When possible, it is best to use more milk than water, and cream instead of butter. The soup is eaten with crackers. This recipe is very valuable for those who keep abstinence days.

Corn Soup

1 small beef bone, 2 qts. of water, 4 tomatoes, 8 ears of corn; let the meat boil a short time in the water, cut the corn from the cob and put in the cobs with the cut corn and tomatoes; let it boil about half an hour, remove the cobs; just before serving add the milk, which should be allowed to boil for a few moments only; season with salt and pepper.

Bean Soup

1 pt. of beans, 4 qts. of water, small piece of fat beef, boil 3 hours and strain. If too thin add 1 table-spoonful of flour.

Noodles For Soup

Rub into 2 eggs as much sifted flour as they will absorb, then roll out until thin as a wafer, dust over a little flour, and then roll over and over into a roll, cut off thin slices from the edge of the roll and shake out into long strips, put them into the soup lightly and boil for ten minutes, salt should be added while mixing with the flour, - about a salt-spoonful.