POTATO SOUP

Slice four medium sized potatoes into one quart of boiling water. When done add one quart of milk; into this slice 1 onion. Thicken just before serving with one egg rubbed into as much flour as it will moisten. Season to taste.

VEGETABLE SOUP

One-quarter head cabbage, 3 large onions, 1 turnip, 3 large potatoes, 2 tb. cooked beans. Boil all together till tender. Pour off all water, then add one gallon of stock. Add tomatoes if desired.

TOMATO SOUP

Put on soup bone early to boil. Have 2 qts. of liquor on the bone. When done, remove the bone from kettle; put 1 can tomatoes through a sieve; add to the liquor; then immediately add 1/2 t. soda, a small lump of butter, 1 tb. sugar, 1 heaping tb. of flour mixed with 1/2 eup of eream or milk. Salt and pepper to taste. After flour is in, let boil up 3 times and serve.

CREAM OF TOMATO SOUP

One qt. can tomatoes, 1 tb. sugar, 2 medium sized onions, pinch baking soda. Season to taste. Cook thoroughly the tomatoes, onions, sugar and seasoning. Make a cream sauce by rubbing butter and flour into smooth paste and add scalding milk. Stir until smooth and rather thick over slow fire. To the tomato mixture add the pinch of soda and as it sizzles, rub through the sieve into the cream sauce, stirring until smooth. Allow to come to boil. Season. Serve with croutons.

CROUTONS

Cut logs from bread, spread lightly with butter and toast to a light brown on all sides. Serve with tomato or cream of pea soup.

CORN SOUP

Cover a soup bone with water and boil 1 hour. Add some cabbage and onion, cut fine. Boil 2 hours longer. Add 12 ears of grated sweet corn. Season to taste.

PEA SOUP

One can peas, mashed and strained; add milk and cream to thin; season to taste; use a little sugar. Serve with 1 spoon whipped cream and parsley leaf