SWEET CORN SOUP.—
Take a knuckle of veal, and a set of calf's feet. Put them into a soup-pot with some cold boiled ham cut into pieces, and season them with pepper only. Having allowed a quart of water to each pound of meat, pour it on, and let it boil till the meat falls from the bone; strain it, and pour the liquid into a clean pot. If you live in the country, or where milk is plenty, make this soup of milk without any water. All white soups are best of milk. You may boil in this, with the veal and feet, an old fowl, (cut into pieces,) that is too tough for any other purpose. When the soup is well boiled, and the shreds all strained away, have ready (cooked by themselves in another pot) some ears of sweet corn, young and tender. Cut the grains from the cob, mix the corn with fresh butter, season it with pepper, and stir it in the strained soup. Give the whole a short boil, pour it into the tureen, and send it to table.
VENISON SOUP.—
Is excellent, made as above, with water instead of milk, and plenty of corn. And it is very convenient for a new settlement.
TOMATO SOUP.—
Take a shin or leg of beef, and cut off all the meat. Put it, with the bones, in a large soup-pot, and season it slightly with salt and pepper. Pour on a gallon of water. Boil and skim it well. Have ready half a peck of ripe tomatos, that have been quartered, and pressed or strained through a sieve, so as to be reduced to a pulp. Add half a dozen onions that have been sliced, and a table-spoonful of sugar to lessen a little the acid of the tomatos. When the meat is all to rags, and the whole thoroughly done, (which will not be in less than six hours from the commencement) strain it through a cullender, and thicken it a little with grated bread crumbs.
This soup will be much improved by the addition of a half peck of ochras, peeled, sliced thin, and boiled with the tomatos till quite dissolved.