# Recipes Tried and True/Soups

"Let us live well, simply, beatifully and artistically."
SOUPS
CORN CHOWDER SOUP
* ½ onion,
* 2 tablespoons butter,
* 2 cups raw potatoes,
* 1 pint corn pulp,
* 1 cup tomatoes,
* ½ cup green peppers,
* 1 stalk celery,
* 1 pint water,
* 1 pint hot milk,
* 1 tablespoon flour.
Brown slightly onion in butter. Add diced potatoes, corn pulp, tomatoes, green peppers, celery in small pieces. Meanwhile have corn cobs cooking in water, add this water with a little more to vegetables and cook. As soon as potatoes are tender, pour in hot milk, mix flour with melted butter and add. Season to taste. Seven portions.
VEGETABLE SOUP
* 1½ quarts boiling water,
* ⅓ cup diced carrots,
* ½ cup cooked carrots,
* 1½ cup potatoes,
* ¼ cup sliced onions,
* 1 cup strained tomatoes,
* 4 tablespoons butter or other fat,
* 1 teaspoon sugar,
* 4 cloves,
* 2 teaspoons salt,
* 1½ teaspoons chopped parsley.
Use all or any and as many varieties as you wish, using half as much vegetables as liquid. Wash, pare, scrape and cut vegetables fine all but potatoes and tomatoes. Heat fat, add vegetables, cook ten minutes, stirring constantly. Add potatoes, cook two minutes longer, add water, tomatoes and boil one hour until all vegetables are tender. Add parsley, season and serve hot. Seven portions.
SOUP STOCK
* 2 lbs. beef,
* ½ meat, ½ bone,
* 2 qts. water,
* 1 small onion,
* ½ small carrot,
* ½ small turnip,
* 1 sprig parsley,
* 1 sprig celery root.
Wipe and salt meat, put into cold water and let come slowly to boiling point, and skim. Add vegetables, and let simmer three to four hours. Strain, cool and remove fat. Mutton and lamb can be used the same way.
CELERY, ASPARAGUS AND CAULIFLOWER SOUPS
Cut either of these in small pieces and boil slowly in one quart or more of water (according to quantity required) for about one hour. Then rub through a sieve, reserving a few pieces of vegetable for each plate. To this liquid add one quart of milk thickened with one large spoonful of butter and flour. Season with salt and pepper, and serve with croutons if desired. Six portions.
CREAM OF POTATO, WITHOUT MILK
* 5 large potatoes,
* Lump of butter,
* 1 tablespoon flour,,
* 1 teaspoon onion juice,
* Chopped parsley,
* Pinch thyme,
* 2 yolks of eggs.
Boil potatoes, mash through a sieve. Blend butter, flour, add to mashed potatoes, use water from potatoes, onion juice, parsley, and thyme. Just before serving beat in very quickly eggs. Serve with croutons. Five portions.
SPLIT PEA SOUP
Soak two cups dried split peas in water over night. Drain, add three quarts cold water, boil slowly but steadily four hours. Heat two tablespoons fat, brown one small onion cut fine; add two tablespoons flour and gradually one cup soup. When smooth add to rest of soup. Season with salt and pepper. Serve with croutons. Sausages, smoked, beef or tongue may be cooked with it to give flavor. Lentil soup is prepared in the same way.
CRAB SOUP
* Claws of 6 crabs,
* 1 large spoon butter,
* 1 onion,
* ½ can tomatoes,
* 1 tablespoon flour,
* 3 cups water,
* Pepper, salt,
* ½ cup rice.
When using hard shelled crabs, reserve claws for soup. Wash very well. Brown one onion and flour in butter. Gradually add water. Season with pepper, salt, add tomatoes. Add claws and rice, cook slowly for one hour. Serve with claws in each portion. Six portions.