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Vegetable Soup (Excellent)

| Ingredients:

Have soup stock ready as above: Grate a large potato., 1 large carrot,
1 large onion cut fine, 4 cabbage cut fine, 4% cup rice, 4 cup
vermicelli, 1 cup canned tomatoes or 6 ripe tomatoes cut up.

Directions: Have the stock boiling. Add vermicelli and rice.
Boil 1 hour. Add the rest of vegetables and 1 dessertspoonful
salt, and enough water to make right thickness—not too thin.
and boil for two or three hours. Serve with freshened soda
biscuits. This is very nice. The shank may be boiled the day
before, and re-warmed in the stock, served hot, or sliced cold, or
made into warmed-over sage meat. (See lunch dishes).

Tomato Soup (for 6 people; fine)

Boil %4 large can tomatoes, or cut up 6 or 7 large ripe
tomatoes, boiling from 20 to 30 minutes. In another dish put
dessertspoonful butter and six cups of milk. Boil up
once. At boiling point add % teaspoon soda, and to the
tomatoes a small half-teaspoonful soda and same of salt, and
a little pepper. When all are ready to take their seats, pour
toegther, and add two soda-biscuits rolled fine after freshening.
Freshen other soda biscuits in oven to serve with soup. After
adding biscuits, pull to back of stove and serve.

Dried Bean Soup with Stock

Same kind of stock as for Vegetable Soup, but adding about
1% cups white beans, picked over and washed. Boil from 2%
to 3 hours. Salt to taste.

Barley Soup with Stock

Prepare same as Bean Soup, using barley instead of beans.
Use pearl barley. Let cook until very tender.

Split Pea Soup

Made with either pork stock or with clear water.
Soak 2 or 3 cups split peas overnight. Boil until tender. Salt
to taste. Serve while hot, with soda biscuits.

- Dried Bean Soup

Soak beans for.3 or 4 hours or overnight. Boil until very
tender. Mash very fine with potato-masher. Salt to taste. Add
enough water to make a consistency of cream. Boil well after
adding last water.

Potato Soup —

Boil one onion in small dish. Cut onion fine, and in another
dish boil a large potato or 3 or 4 medium-sized ones. Boil with-
out salt until tender. Drain and mash very fine, leaving no
lumps. Add four cups milk, and a good _ tablespoonful

butter. Salt to taste. Drain the onion and add. Roll 2 crackers”

very fine and add last. Serve at once with fresh or freshened
crackers. The above is about enough for four people.

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