Noodle Soup

Take a soup bone and cover with water, after boiling substance out take out bone and drop in noodles made as follows: Noodles. To about 1 quart of flour, break in 2 eggs and a little salt; mix it with milk or water to roll Roll thin and let dry 2 hours, after dry roll up and cut fine, shake apart and drop into the boiling broth that has been seasoned with salt and pepper and onion if desired, let boil 15 minutes and serve.

Tomato And Macaroni Soup

Break 6 dozen sticks of macaroni in pieces, drop in hot water, cook 1 hour, sift 2 quarts tomatoes (canned) when macaroni is done, drain, cut in tiny rings and add to tomatoes. Season with salt, pepper, sugar and butter.

Baked Bean Soup

One cup cold baked beans, 1 quart boiling water; simmer all the morning on the back of stove, with 1 sliced onion, 1 stalk of celery and six cloves; beat 1 quart of rich milk and add; sift and rub all the beans through the sieve; salt to taste. This soup all depends on the quality of the milk.

Cream Of Celery

Cut celery stalks into 1/2-inch lengths and boil till tender. Drain off liquor and to it add milk; a generous piece of butter. Boil, pepper, salt and thicken to taste. Unblanched leaves may also be used.

Corn Soup

One cup canned corn, 1 cup cold water, 2 cups milk, 1 even tablespoon flour, one tablespoon butter, bit of onion, salt and pepper; cook corn in water; let milk and onion come to boil; put butter into saucepan and stir till it melts and bubbles, be careful not to brown it; add flour and stir until well mixed; to this add a few tablespoons hot milk; when smooth, stir into milk and cook; add corn, salt and pepper.

Chicken Soup

After the chicken is boiled done, take 1 quart of the liquor or soup; then take 1 cup of milk, 1 tablespoon of butter, 1 tablespoon of flour; put the butter in a spider and melt it; have it hot and brown the flour in it; then put the butter, flour and milk into the soup or liquor; season to taste; let it boil. It is then ready to serve.

Veal Soup

Put a knuckle of veal into 3 quarts cold water with a small quantity of salt, 1 small tablespoon of rice, uncooked. Boil slowly, hardly above simmering, 4 hours, when the liquor should be reduced to half the quantity. Remove from fire. Into the tureen put the yolk of 1 egg beaten together with 1 cup sweet cream, a piece of butter the size of a walnut; on this strain the soup, boiling hot, stirring all the time. Just at last beat well for a minute.

Croutons

Cut bread in little pieces and fry light-brown in butter. Drain on paper and serve with soup.

Or cut stale bread into cubes, put in a pan, bake in hot oven to a golden brown.