Cook one bunch of asparagus twenty minutes, drain and reserve tops; add two cups of stock and one slice of onion minced; boil thirty minutes. Rub through sieve and thicken with two tablespoonfuls butter and two tablespoonfuls of flour rubbed together. Add salt, pepper, two cups milk and the tips.

Put one quart of milk to heat. While it is heating, put the cooked beans through colander. Blend one tablespoonful butter with one of flour; pour over this the hot milk. Season with salt and pepper, stir until smooth, and then add the beans. Pea or asparagus soup can be made in the same way.

Cut up one small head of cabbage and boil until quite tender. Put it through a colander, add one quart of milk, salt and pepper and thicken with two tablespoonfuls each of butter and flour rubbed together.

Cut four heads celery into small pieces and boil it in three pints of water with one-fourth pound of lean ham minced; simmer gently for an hour. Strain through a sieve and return to the pan adding one quart of milk, salt and pepper; thicken with two tablespoonfuls of butter and two tablespoonfuls of flour rubbed to a paste. Serve with whipped cream on top.

Put one can of corn on to simmer with one pint of water and one small onion sliced; cook thirty minutes. Strain, return to the pan, adding one quart of milk, salt and pepper and thicken with two tablespoonfuls of flour and butter. Serve hot with a spoonful of whipped cream on top.

If dried beans are used, soak them over night; in the morning drain and add three pints of cold water; cook until soft and run through a sieve. Slice two onions and a carrot and cook in two tablespoonfuls of butter; remove vegetables, add two tablespoonfuls flour, salt and pepper, stirring until very smooth; add to this one cup of milk or cream and put into the strained soup; reheat and add two tablespoonfuls more of butter in small pieces.

One-half pound of mushrooms, cleaned and chopped fine, add to four cups of chicken broth, cook twenty minutes; thicken with two tablespoonfuls butter and two of flour blended with one cup of boiling water. When the boiling point is reached add one cup of cream and the well beaten yolks of two eggs.

One-half pound mushrooms, washed and peeled and chopped very fine; cover with one pint of water and boil one-half hour slowly; one quart milk scald in double boiler; season with one tablespoonful butter, salt and pepper; add mushrooms and let come to a boil. Just before serving, add finely chopped parsley. Thicken milk with one tablespoonful flour mixed with cold water and put through a strainer.

One cup rice; one large onion; one quart milk; one tablespoonful butter. Boil rice in salted water until tender, press through sieve, and add milk slowly, stirring constantly until all is well mixed, lastly add butter and season to taste.

Wash and cook enough spinach to make a pint; chop it fine and put in a pan with two tablespoonfuls of butter, one teaspoonful salt and a few gratings of nutmeg; cook and stir it about ten minutes; add three pints of soup stock, let it boil up and put it through a strainer. Set it on the fire again and when at the boiling point remove and add one tablespoonful of butter and one teaspoonful of sugar. Thicken with flour mixed with milk or water.

Cook one quart of tomatoes with one slice onion, two teaspoonfuls sugar and one-fourth teaspoonful soda about fifteen minutes; rub through a sieve and set to one side. Scald one quart of milk and thicken with flour diluted with cold water; be careful that the mixture is free from lumps; cook from fifteen to twenty minutes; when ready to serve combine the mixtures, add bits of butter, salt and pepper and a spoonful of whipped cream on top.

One can of corn; one cupful of diced potatoes; one and one-half inch cube of fat salt pork; one tablespoonful onion juice; four cupfuls of scalded milk; two tablespoonfuls of butter; a teaspoonful of salt and a teaspoonful of pepper. Cut pork into small bits and fry until nicely browned; add onion juice and milk and potatoes, which have been boiled in salted water until tender; corn, salt and pepper. Let all just come to the boiling point. Put a few rolled crackers in each plate and pour in chowder. Tomatoes may be added if liked.

Chop fine 25 clams. Put over the fire the liquor that was drained from them and a cup of water; add the chopped clams and boil half an hour; season to taste with salt, pepper and butter; boil up again and add one quart of milk, boiling hot, and two crackers which have been rolled fine. Serve.

Two tablespoonfuls flour; one and one-half pints beef stock; two tablespoonfuls cream; one egg; butter size of an egg. Put butter and flour in a saucepan, stir until smooth; add stock little by little; just before taking from the fire add the cream and egg well beaten together. Salt and pepper to taste.

Take six nice slices of red fish, roll them in flour, season with salt and fry in hot lard, but not entirely done, simply brown on both sides, and set aside. For the sauce, fry in hot lard a large onion chopped fine and a spoonful of flour. When brown, stir in a wineglass of claret, large spoonfuls of garlic and parsley chopped fine, three bay leaves, a spray of thyme, a piece of strong red pepper and salt to taste. Lastly, add your fried fish and cook slowly for an hour. Serve with toast bread.

Four cups tomato; four stalks celery; one small onion; four cups water; sugar, salt and pepper to taste; boil until celery is well done. Strain and serve in cups with whipped cream.

Two tablespoonfuls of sugar; one carrot; one onion; one pint tomatoes; three stalks celery (or salt spoon of celery seed); two whole cloves; one salt spoon pepper; one bay leaf; blade of mace; one teaspoonful salt; two quarts cold water; white of one egg; small piece of butter. Burn sugar in kettle, add onion and brown; add carrot and celery, and then cold water and other ingredients except butter and egg. Mix thoroughly, boil, strain through two thicknesses of cheese-cloth, add butter and serve.

Put one quart of tomatoes in pan and simmer twenty minutes; add one-third package of gelatine and stir until dissolved. Strain through a fine sieve, season with salt, pepper and put in ice box to harden. Cut in cubes in bouillon cups and serve with thin slices of lemon.

Clean a nice young chicken, cut in pieces and fry in hot lard. Add a large sliced onion, a spoonful of flour, two dozen boiled shrimps, two dozen oysters and a few pieces of ham. Fry all together and when brown add a quart and a half of water, and let boil for an hour. Season with chopped parsley, salt and strong pepper. Just before removing and while boiling, stir in quickly a teaspoonful of the powdered file. Take away and pour in tureen. Serve hot with rice cooked dry.

Cut an old fat chicken into small pieces, chop small four onions, place the onions in five ounces of lard and let cook until well browned. Then put in four spoonfuls of flour and let cook five minutes. Put in half gallon good rich stock, add a can of tomatoes, can of okra, season with salt, pepper and cayenne. Tie a small quantity of thyme, sweet bay leaves and parsley in a bit of cloth. Then add twenty-four large shrimps, half dozen hard shell crabs and twenty-four oysters. Let the whole cook for two hours on slow fire. Serve with rice boiled dry for each person.

After boiling a soup bone thoroughly, add a can of tomatoes; strain and put it on the stove again; brown flour enough to thicken it to the consistence of cream; add a lemon or two (sliced very thin and boiled a few minutes in water); one teaspoonful each of ground cloves; cinnamon and allspice. Just before you wish to serve add the hard boiled yolk of an egg for each person; chop the whites and put in the tureen.

Wash well a pint of split peas and cover with cold water, adding one-third teaspoonful of soda; let them remain in this over night to swell. In the morning put them in a kettle with a close fitting top; pour over them three quarts of cold water, adding half a pound of lean ham or bacon cut into slices or pieces; also a teaspoonful salt, a little pepper and a stalk of celery cut fine. When the soup begins to boil, skim the froth from the surface. Cook slowly from three to four hours, stirring occasionally until the peas are all dissolved. Strain through a colander and leave out meat. It should be quite thick. If not rich enough, add a small piece of butter. Serve with small squares of toasted bread cut up and added.

Peel and slice five medium sized potatoes, cook in boiling salted water; when soft put through a strainer. Scald one quart of milk with one small onion sliced, remove onion and add milk slowly to potatoes. Melt three tablespoonfuls butter, add two tablespoonfuls of flour, one teaspoonful salt, one-quarter spoonful celery salt and dash of white pepper and stir until thoroughly mixed, add to the boiling soup; cook one minute, strain and serve; sprinkle with chopped parsley.

Two pounds of lean beef; one-half gallon cold water; six whole cloves; one-half box gelatin soaked in one-half cupful of water for fifteen minutes; six black pepper corns; one tablespoonful salt; two tablespoonfuls sherry; the juice of one lemon. Cut the beef into the water, add peppercorns, cloves and salt and let simmer slowly four hours. Add the gelatin and strain; to this add lemon juice and pour into a mold. When cold it will slice nicely.

Boil to a pulp, in a quart of water, twelve ripe tomatoes which have been peeled and cut up. Strain, place on stove and add two tablespoonfuls butter rubbed into two tablespoonfuls of flour; add salt, pepper and sugar to taste, onion juice and minced parsley. Cook ten minutes and stir in one cup of cooked rice.

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.

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.

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.

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.

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.

Cut mutton into small pieces and let it stew all day. Boil one-fourth pint pearl barley in a little water until tender; strain it dry, chop fine two large onions and turnips and put with the barley and meat into a stew pan. Strain the broth into it, also the water from the barley and let it boil one and a half hours and skim. Season with salt and pepper.

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