TOMATO SOUP.
One can of tomatoes, one quart boiling water; strain, and add one teaspoon soda, one pint milk, a little butter, pepper, and salt; let it scald, not boil; add two rolled crackers.
SPICED SOUP.
Boil a shank bone of beef all day for a soup of four quarts; one can of tomatoes; boil two hours, then strain; add one teaspoon cloves, one-half teaspoon cinnamon, one-half teaspoon allspice. Mace, pepper and salt to taste. Grated peel and juice of one lemon.
One teacup brown flour, moistened with water, pour into soup and boil half an hour.
One-half dozen eggs, boiled hard; chop the whites, leaving the yolks whole; add to soup when serving.
BLACK BEAN SOUP.
Three pounds soup bone, one quart black beans, soaked over night and drained; one onion, chopped fine; juice of one lemon. Pepper, salt and Worcestershire sauce to taste. Boil the soup bone, beans and onions together six hours; strain and add seasoning. Slice lemon and put on top when served.
Mrs. Wm. Pitkin.