Put vegetables in last, spices about one-half hour; brown
vegetables in butter or suet; brown a few pieces of meat, to give a good
color to the soup, turn into soup digester and cover with cold water.
Let it come to a boil, skim, and let it simmer; cover and cook for five
hours. Strain in an earthen vessel, cool, remove fat, clear and serve
hot in cups.

CORN SOUP.

One can cornlet or corn, one pint cold water, one quart heated milk, two
tablespoonfuls butter, one tablespoonful chopped onion, two
tablespoonfuls flour, two teaspoonfuls salt, one-fourth teaspoonful
white pepper, yolks of two eggs. Chop corn, cook it with the water
twenty minutes; melt butter, add chopped onions and cook until light
brown; add flour, and when thoroughly mixed add milk gradually. Add this
mixture to corn and season with salt, pepper, rub through sieve, heat
again. Beat yolk of eggs, put them in soup tureen, and pour soup over
them very slowly. When mixed serve immediately.

CREAM OF CELERY SOUP.

A pint of milk, a tablespoonful of flour, one of butter, a head of
celery, a large slice of onion and a small piece of mace, a little salt.
Boil celery in one pint of water from thirty to forty-five minutes; boil
mace, onion and milk together; mix flour with two tablespoonfuls of cold
milk. Cook ten minutes. Mash celery in water it has been cooked in and
stir in boiling milk. Strain and serve.

CREAM OF CORN SOUP.

Put one pint of milk in a double boiler, add one pint of grated corn,
two teaspoonfuls of salt; rub together one tablespoonful of flour and
one of butter. Add them to the soup when boiling. Just before serving
add one-half pint of whipped cream.

FRENCH PEA SOUP.

Cover a quart of peas with water and boil with an onion till they mash
easily. Mash and add a pint of water. Cook together two tablespoonfuls
each of flour and butter until smooth but not brown. Add to the peas
with one pint of cream and a cup of milk. Season with salt and pepper,
strain and serve.

MIXED VEGETABLE SOUP.

Fifteen-cent soup bone, three quarts water, half a small cabbage cut
very fine, three large potatoes, two good-sized carrots, two turnips,
one medium-sized onion, three teaspoonfuls salt, one-half teaspoonful
pepper, a little celery and green pepper. Put on in cold water with all
vegetables except potatoes. Cook very slowly one hour. Do not cover
closely. At the end of one hour add potatoes and cook an hour longer.
Put in two or three