Two pounds of beef and two ox tails, one large onion, celery, two carrots, one turnip and parsley; boil in one gallon of water for three hours, slowly but steadily; season, strain. You may then add noodles, rice, or any other thing you like, such as peas, dumplings, etc.
Mrs. Jake Brown
JULIENNE SOUP
Cut carrots and turnips into quarter-inch pieces the shape of dice, also celery into thin slices, asparagus tips, peas, and string beans cut into small uniform pieces. Cover all this with water and season well with salt and pepper; let cook until tender. In another saucepan have your soup stock to boiling-point, to which add the cooked vegetables; more seasoning if necessary. Serve hot.
Mrs. H. J. Sower
RICE SOUP
May be made with either beef or mutton stock, also by adding all kinds of vegetables. Boil one-half cup of rice in double boiler. Strain the soup; add the rice and let boil one-half hour longer.
Mrs. Greenberg
TOMATO SOUP
One can tomatoes, one teaspoon celery salt, one teaspoon salt, sprig of parsley, one pint hot water, one onion, one-fourth cup butter, one and one-half tablespoon flour, one teaspoon sugar, cup milk. Boil tomatoes with onion and water twenty minutes; heat butter and flour together; add milk while hot; strain tomatoes into hot milk and flour; then add all the other ingredients. Serve with croutons or rice.