For corn soup add to sauce a can of corn or corn cut from 6 ears boiled fresh corn, 1 tablespoon sugar, and boil 15 minutes. Strain and serve.
For cream of fish soup add to milk about one pound of boiled fish, which has been put through sieve and proceed as above.
Creole Soup
1/4 cup rice
1/2 cup cut onion
2 tablespoons bacon drippings
2 cups tomatoes
2 teaspoons salt
1 teaspoon sugar
1/8 teaspoon paprika
1 tablespoon cut parsley
Wash rice, add 3 cups boiling water and boil 30 minutes. Cook onions in pan with drippings until tender, but not brown; add tomatoes and boil 10 minutes; rub through strainer into boiled rice and water; add seasoning and sprinkle with parsley. Add a little chopped green pepper if desired.
Cream of Tomato Soup
1 quart tomatoes
1/4 teaspoon soda
4 tablespoons butter
4 tablespoons flour
1 quart milk
1 tablespoon salt
1/2 teaspoon pepper
Stew tomatoes slowly one-half hour. In the meantime, melt butter, stir in flour and cook over low flame, adding milk slowly; add seasoning. Strain tomatoes; add soda; stir into sauce and serve immediately.
Onion Soup
2 cups finely chopped onion
2 tablespoons butter or bacon drippings
4 cups rice water or vegetable stock
1 teaspoon salt
1/8 teaspoon white pepper
1/8 teaspoon paprika
2 tablespoons chopped parsley