ONION SOUP Mrs. E. P. Rowen
Slice and boil until tender eight medium sized onions; have a strong soup stock ready; add the onions and season to taste. In each plate place a piece of toast and grate Parmesan cheese over it, then slowly add the soup the heat of which will melt the cheese. Serve.
OXTAIL SOUP Mrs. H. J. Keil
One nice meaty oxtail; two medium sized carrots; two onions; one small turnip; two-thirds teaspoonful Kitchen Bouquet; one bay leaf; four peppercorns; two or three celery leaves; dash of pepper; salt to taste. Wash and cover oxtail with water, add carrots cut in cubes. Cut onion and turnip fine and put in a muslin bag with bay leaf, peppercorns and celery leaves. This will leave only the carrot and meat in soup for table. Bring to a boil and simmer for about four hours. Add pepper, salt and Kitchen Bouquet and serve.
PEA PUREE Mrs. H. P. E. Hafer
Boil one can of peas with a half a pound of salt pork until very soft. Strain and squeeze through a colander. Add one pint of soup stock and one-half pint of cream. Salt and pepper to taste. Serve with whipped cream.
DUCHESS SOUP
One quart of milk; three slices of onion; one tablespoonful flour; one tablespoonful butter; three tablespoonfuls grated cheese; two egg yolks beaten; one teaspoonful Kitchen Bouquet. Simmer onion in butter, but do not brown; add flour and milk and stir until smooth, then add the cheese and Kitchen Bouquet. Just before taking up add the yolks of eggs. Whip some cream and put one teaspoonful in each cup.
SATISFACTION SOUP Alice Clock
One cup navy beans; four slices bacon; one No. 2 can of tomatoes; one small onion; one level tablespoonful salt; one-fourth tablespoonful black pepper. Soak navy beans over night, in morning put beans on to boil with a pinch of soda in water. When they come to a boil, pour off this water, return to stove, cover with clear water, add onion and bacon, let boil until tender. When tender strain through sieve, being sure to press all through, as far as possible. Next add the strained tomatoes and seasoning and lastly, thin with cream or milk to consistency desired.