White Soup

White soup we like for the chilly days which come occasionally in the early summer or fall. Put three pints of milk in a double boiler; add two onions with four cloves stuck in each; three blades of mace; a little lemon peel, cut so thin that it is yellow on both sides; six peppercorns: bring to the boil, then draw to one side and let it simmer for half an hour. Remove the condiments, add a half cup of stale bread, finely grated, and a lump of butter; salt and pepper to taste. Simmer gently for twenty-five minutes.

Spanish Soup

Chop three tablespoonfuls of red and green peppers and cook in two tablespoonfuls of flour and butter for five minutes. Add three cupfuls of stock, two cupfuls or a can of tomatoes. Cover this and allow it to simmer for twenty minutes; then strain and add one-half of a cupful of plain boiled macaroni.

Creole Soup

Wash and cut into slices one-half dozen good-sized turnips, adding half a can of tomatoes, two tablespoonfuls of sweet red peppers (canned), half a teaspoonful of allspice, one sliced Bermuda onion, a scant teaspoon-ful of salt, four whole cloves, and a large tablespoonful of butter. Place these ingredients over the fire, covering with water, bring to the boiling point, and cook until the vegetables are very tender; now strain and keep hot where it will not boil. Heat a pint of rich milk in the double boiler, thickening with a level tablespoonful of flour moistened with a little cream; be sure that the cream sauce boils; turn the vegetable puree into a heated tureen, stir in a tiny pinch of baking soda to prevent curdling, and very gradually pour in the sauce, stirring constantly. Serve immediately.

Southern Tomato Soup

To a plain tomato soup made without stock add just before serving two tablespoonfuls of freshly grated horseradish, one teaspoonful of vinegar and one-fourth cupful of boiled macaroni, cut in rings.

Cream Of Lettuce Soup

Remove the hearts from two heads of lettuce and reserve for salad. Finely chop the outside leaves and cook in two tablespoonfuls of butter ten minutes. Add one quart of the liquor in which a fowl has been cooked, one-half an onion, two cloves, one-half tablespoonful of sugar, one-half teaspoonful of salt, and a few gratings of nutmeg. Cook slowly one hour, and add three tablespoonfuls each of butter and flour, which have been rubbed to a paste. Cook five minutes, add one cupful of rich milk, let boil up at once, season to taste, rub through a sieve and serve at once.

Crab Soup A La Maryland

To one pint of water add one small finely chopped onion, one blade of whole mace, one-half teaspoonful of paprika, two teaspoonfuls of salt, and bring to the boiling point; then add one pint of fresh milk, and one pint of fresh crab meat. When the mixture boils, thicken with two tablespoonfuls each of butter and flour. Cook two minutes, and add one-fourth cupful of butter, a little at a time, two tablespoonfuls of finely chopped parsley, salt and pepper to taste, and serve unstrained.