Chop fine one dozen large clams, one quart of tomatoes, and six large potatoes. Add one quart of milk, a tablespoonful of minced parsley, and the juice of the clams. Cook for forty-five minutes and add six crackers pounded fine. Season with pepper and serve.
CREOLE CORN CHOWDER
Fry brown in b.u.t.ter four large onions. Add five tomatoes, two sweet green peppers shredded, and two cupfuls of corn cut from the cob, or its equivalent of canned corn. Add boiling water to cover, season with salt, pepper, and sugar, and cook until the vegetables are done.
_FRUIT SOUPS_
CHERRY SOUP
Stone four cupfuls of sour cherries. Cover with a quart of cold water and bring to the boil. Add half a cupful of sugar, and when the cherries are soft, rub through a colander and return to the fire.
Thicken with one tablespoonful of arrowroot, rubbed smooth with a little cold water. Bring to the boil once more, while stirring and when sufficiently thick take from the fire. Add the juice of half a lemon and serve very cold in sherbet cups with cracked ice.
CURRANT SOUP
Prepare according to directions given for Cherry Soup using currants instead of cherries.
GOOSEBERRY SOUP
Prepare according to directions for Cherry Soup, using gooseberries instead of cherries.
PRUNE SOUP
Soak one-half cupful of sago for an hour in cold water to cover. Add one quart of cold water and cook in a double boiler until transparent.
Cook together, in water sufficient to cover, one cupful of soaked prunes, one-half cupful of soaked raisins, and one-half cupful of sugar. When the sago is clear, add the cooked fruit, and one-half cupful of currant-juice. Serve hot with croutons.
RAISIN AND SAGO SOUP
Simmer until transparent, in four cupfuls of water, two tablespoonfuls of well-washed pearl sago, adding a pinch of salt, and two inches of stick cinnamon. When the sago is done, take out the cinnamon, add one-half cupful of seeded and chopped raisins, and sugar to taste.
Just before serving, add one cupful of orange-juice.
RASPBERRY AND CURRANT SOUP
Bring to the boil two cupfuls each of raspberry- and currant-juice.
Sweeten to taste, thicken with three teaspoonfuls of arrowroot rubbed smooth in a little cold water, add one teaspoonful of sherry, and cool.
STRAWBERRY SOUP
Boil in six cupfuls of water one-half cupful of sago and one-half cupful of currant-juice. When the sago is transparent, add two cupfuls of strawberries and sugar to taste. Simmer for fifteen minutes, and serve cold.
_MUTTON SOUPS_
ASPARAGUS SOUP
Add to six cupfuls of mutton stock one cupful of cooked asparagus tips and half a cupful of parboiled sweet green peppers cut in shreds.
Thicken with egg yolks and cream, if desired.
BAKED MUTTON SOUP
Arrange in an earthen jar half a dozen cold boiled potatoes, a sliced onion, a sliced turnip, three sliced tomatoes, a grated carrot, a cupful of green peas, and a cupful of cold boiled rice. Add two tablespoonfuls of b.u.t.ter, season with salt, pepper, and sweet herbs, and cover with cold mutton broth. Cover the jar tightly, and bake for two hours in a slow oven.
CLEAR MUTTON BROTH
Cut into bits one pound of lean mutton and break the bones. Cover with four cupfuls of cold water, and bring slowly to the boil. Add a large onion cut fine, and simmer until the meat is in rags. Strain, cool quickly, and when cold remove the fat. Return to the fire, season with salt, pepper, and curry powder, and add two tablespoonfuls of well-washed rice. Simmer until the rice is done and serve with croutons.
LAMB SOUP
Cut the breast of lamb into small pieces, and fry brown with an onion in b.u.t.ter. Dredge with flour and curry powder, add three quarts of boiling mutton broth, and half a cupful of raw ham chopped fine.
Simmer until the meat falls from the bone. Take out the bones, and strain the soup, pressing the meat through a coa.r.s.e sieve. Reheat, and thicken with the yolks of three eggs, beaten smooth with half a cupful of cream. Serve with dice of fried or toasted bread.
MUTTON AND CARROT SOUP
Cover the bones of cold roast mutton with two quarts of cold water.
Add an onion which has been sliced and fried brown in b.u.t.ter, a potato and a turnip, and six medium-sized carrots cut fine. Simmer until the vegetables are tender, remove the bones, and strain through a sieve.
Reheat, season, and thicken with one tablespoonful of flour and one of b.u.t.ter. Rub smooth with a little of the soup. Just before serving, add a cupful of hot cream.
NOODLE AND TOMATO SOUP
Cook a can of tomatoes for an hour in three quarts of mutton stock.
Strain, reheat, season to taste, and cook a handful of noodles in the soup until tender. Serve with grated Parmesan cheese.
QUICK MUTTON SOUP
Chop together a pound of lean mutton and a small turnip, a carrot, a stalk of celery, and an onion. Cover with six cupfuls of cold water, bring to the boil, skim, and simmer forty-five minutes. Season with salt, pepper, and minced parsley, and serve with croutons.
_VEAL SOUPS_