After stewing veal, use the stock. Slice four or five potatoes very thin; lay them in cold water until thirty minutes before serving; add them to the stock, with sufficient salt and pepper. Beat one tablespoon of butter and one tablespoon of flour to cream; add to this one pint milk; stir in the soup just before serving. This can be made without meat by adding more butter and milk.
TOMATO SOUP. MRS. R. H. JOHNSON.
Take half a can, or six large fresh tomatoes; stew until you can pass through a course sieve. Rub one tablespoonful of butter to a cream with one tablespoonful flour or corn starch. Have ready a pint scalded milk, into which stir one-half saltspoon soda. Put the strained tomato into the soup pot; add the butter and flour, after having heated them to almost frying point; let come to a good boil; add just before serving; season with a little pepper, a lump of loaf sugar, a dust of mace and a teaspoon of salt.
TOMATO SOUP. MRS. HARRY TRUE.
One quart canned tomatoes, one quart of water, a few stalks of celery; boil until soft. Return to stove, and add three-fourths of a teaspoon of soda and allow to effervesce; then add the liquid from one quart of oysters, one quart boiling milk and one cup of cream. Salt, butter, and pepper to taste. Boil a few moments and serve.
TOMATO SOUP. MRS. T. H. B. BEALE
Put on soup bone early to boil. Have two quarts of liquor on the bone. When done, remove the bone from kettle; put one can of tomatoes through sieve; add to the liquor; then immediately add one-half teaspoon soda, a small lump butter, one tablespoon white sugar, one heaping tablespoon of flour mixed with a half cup of cream or milk; salt and pepper to taste. After the flour is in let boil up three times, and serve.
VEGETABLE SOUP. MRS. J. S. REED.
One-fourth head cabbage, three large onions, one turnip, three large potatoes, two tablespoons cooked beans; boil all together till tender. Pour off all water; then add one gallon of stock. Add tomatoes, if you like.