Vegetable Soup

1/3 cup carrot 1/3 cup turnip 1/2 cup celery 1/2 cup onion 1 1/2 cups potato

1 pt. tomatoes

5 tablespoons butter 1/2 tablespoon parsley

2 teaspoons salt

1/4 teaspoon pepper

1 qt. water

Wash the vegetables, scrape the carrot, pare the turnip, potatoes, and onions, remove the leaves and strings from the celery, and cut the vegetables in small pieces, or put all except the potatoes and celery through a coarse food chopper. Measure the vegetables after they are prepared. Put them all, except the potatoes and parsley, into a frying pan with the butter, and cook them for ten minutes; add the potatoes and cook them for two minutes more, then put all the ingredients, except the parsley, together in a cooker-pail, and when they are boiling put them into a cooker for three hours or more. Add the parsley just before serving. "Left-over" vegetables, in pieces, may be added, in place of an equal measure of any of the first five given.

Serves six or eight persons.

Tomato Soup

1 can tomatoes, or I qt. raw tomatoes I pt. water 12 peppercorns I small bay leaf 4 cloves

1 slice onion 2 teaspoons salt 1/8 teaspoon soda 2 teaspoons sugar

2 tablespoons butter

3 tablespoons flour

Cook the first six ingredients together in a cooker for one hour or more. Strain, add the salt and soda, and bind it. If it is not to be served at once it may stand in the cooker, to keep hot, for an indefinite period.

Serves six or seven persons.

Green Pea Soup

1 can marrowfat peas, or

1 pt. shelled peas

2 teaspoons sugar 1 pt. water

1 pt. milk

1 slice onion 2 tablespoons butter 2 tablespoons flour 1 1/2 teaspoon salt 1/6 teaspoon pepper

If fresh peas are used take those which are too old to be good to serve as a vegetable. If canned peas are used, drain and rinse them, add the sugar, water, and onion, and, when boiling, put them into a cooker for two hours or more. Rub them through a strainer, add the hot milk and seasoning and bind the soup with the butter and flour, as directed on page 59.

Bean and pea soups are very nourishing and should not be followed by a rich, hearty meal.

Serves five or six persons.

Potato Soup

3 potatoes 1 pt. milk

1 pt. water

2 slices onion

4 tablespoons butter

2 tablespoons flour 1 1/2 teaspoons salt 1/4 teaspoon celery salt 1/8 teaspoon pepper Cayenne

1 teaspoon chopped parsley

Scrub and pare the potatoes and cut them into small pieces. Cook them in a cooker with the water and onion for one and one-half hours or more, standing the pail or pan in a larger cooker-pail of boiling water. Rub the soup through a sieve, bind it, and add the seasoning.

Serves five or six persons.

Fish Chowder

4 lbs. cod, haddock, or other firm white fish 4 cups potatoes (in \ inch dice) I onion, sliced 4 cups scalded milk

1 1/2 inch cube fat salt pork 1 tablespoon salt 1/8 teaspoon pepper 3 tablespoons butter 2/3 cup oyster crackers

Skin the fish (see page 82), cut the flesh into two-inch pieces, put the head, tail, and bones into a small cooker-pail or pan, add two cups of cold water and bring it to a boil. Set this into a larger cooker-pail of boiling water to which one teaspoonful of salt has been added for each quart of water. Put the potatoes in this lower pail and, when boiling, cook all in the cooker for one hour.

Cut the pork into small pieces, try out the fat in a frying-pan and fry the onion in it. When the fish and potatoes are cooked, drain off the fish-liquor, add all the ingredients except the milk and crackers to it, bring it to a boil and place it in the cooker for one-half hour. Add the milk and pour the chowder over the crackers in a tureen.

Serves twelve or sixteen persons.

Connecticut Chowder

Make this in the same manner as fish chowder, substituting two and one-half cups of stewed or canned tomatoes for the milk. The tomatoes may be added to the other ingredients when they are put together. If desired, crumble the crackers and add them just before serving.

Serves ten or twelve persons.

Clam Chowder

1/2 pk. clams in the shell or I qt. clams 1 qt. potatoes, cut in 3/4 inch dice I cup water 1 1/2 inch cube fat salt pork

1 tablespoon salt 1/8 teaspoon pepper 4 tablespoons butter 1 qt. scalding hot milk, or 6 or 8 soda crackers, broken or crumbled

2 1/2 cups stewed tomatoes

Wash the clams in a strainer, pick them over, to see that there are no bits of shell with them, and cut off the soft parts. Chop the hard parts or cut them into small pieces. Cut the pork into pieces, try out the fat, and fry the onion in it. Put all the ingredients together, except the crackers and the milk, if that be used, into a cooker-pail. Bring them to a boil and put them into the cooker for from one to two hours. Reheat the soup and add the milk and crackers.

Serves ten to sixteen persons.