Spanish soup (for 20 men).
Take 4 quarts beef stock, 1 can tomatoes, 2 medium-sized onions chopped fine, 2 or 3 chili peppers chopped fine, a little Cayenne pepper; put on stove and let boil or simmer for about 1 hour. Season with salt to taste and keep hot till served. No thickening in any soups. Strain this soup or not as desired.
Cream tomato soup (for 20 men).
Take 2 quarts beef stock, 2 cans tomatoes, 2 ounces onions chopped fine, 2 ounces sugar, salt and pepper to taste. Let boil about 1 hour. When cooked strain thru a collander. Just before serving add ½ can of cream: then serve.
Vegetable soup.
One-half boilerful cabbage (2 heads) chopped; potatoes, 3 pounds, raw, chopped; 3 pounds chopped onions; 2 cans tomatoes; and 1 pound rice. Put in with beef stock and cook not less than 4 hours. Thickening (flour), salt and pepper to taste.
Corn and tomato soup (for 15 men).
Take 1 quart green corn, cut off the cob; 1 quart tomatoes, cut small; 1 pint mixt vegetables, cut small; in 5 quarts seasoned beef stock. Boil up and season to taste. Cost of 7 quarts, 40 cents.
FISH AND OYSTERS.
Codfish balls (for 20 men).