TOMATO SOUP.--Boil chicken or beef four hours; then strain; add to the
soup one can of tomatoes and boil one hour. This will make four quarts
of soup.
TOMATO SOUP WITHOUT MEAT.--One quart of tomatoes, one quart of water,
one quart of milk. Butter, salt and pepper to taste. Cook the tomatoes
thoroughly in the water, have the milk scalding (over water to prevent
scorching). When the tomatoes are done add a large teaspoonful of
salaratus, which will cause a violent effervescence. It is best to
set the vessel in a pan before adding it to prevent waste. When the
commotion has ceased add the milk and seasoning. When it is possible
it is best to use more milk than water, and cream instead of butter.
The soup is eaten with crackers and is by some preferred to oyster
soup. This recipe is very valuable for those who keep abstinence days.
TURKEY SOUP.--Take the turkey bones and cook for one hour in water
enough to cover them; then stir in a little dressing and a beaten egg.
Take from the fire, and when the water has ceased boiling add a little
butter with pepper and salt.
VEAL GRAVY.--Put in the stewpan bits of lard, then a few thin slices
of ham, a few bits of butter, then slices of fillet of veal, sliced
onions, carrots, parsnips, celery, a few cloves upon the meat, and two
spoonfuls of broth; set it on the fire till the veal throws out its
juices; then put it on a stronger fire till the meat catches to
the bottom of the pan, and is brought to a proper color; then add a
sufficient quantity of light broth, and simmer it upon a slow fire
till the meat is well done.
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