Tomato soup is a much relished American dish, and is prepared as follows: Steam, or rather stew slowly, a mess of turnips, carrots, and onions, also a stock of celery, with half a pound of lean ham and a little bit of fresh butter over a slow fire for an hour or so. Then add two quarts of diluted stock or of other liquor in which meat has been boiled, as also eight or ten ripe tomatoes. Stew the whole for an hour and a half, then pass through the sieve into the pan again; add a little pepper and salt, boil for ten minutes and serve hot.

Potato soup is suitable for a cold day. Make it is the following manner: Get as many beef or ham bones as you can, and smash them into fragments. Add a little bit of lean ham to give flavor. Boil the bone and ham for two hours and a half at least. The bone of a roast beef is excellent. Strain off the liquor carefully, empty out the bones and debris of the ham, restore the liquor to the pot, and place again on the fire. Having selected, washed, and pared some nice potatoes, cut them into small pieces, and boil them in the stock till they melt away. An onion or two may also be boiled among the bones to help the flavor. I do not like thick potato soup, and I usually strain it through a hair sieve, after doing so placing it again on the fire, seasoning it with pepper and salt to taste. A stick of celery boiled with the bones is an improvement. Make only the quantity required for the day, as potato soup is best when it is newly made.

Wash a small quarter of lamb in cold water, and put it into a soup-pot with six quarts of cold water; add to it two tablespoonfuls of salt, and set it over a moderate fire--let it boil gently for two hours, then skim it clear, add a quart of shelled peas, and a teaspoonful of pepper; cover it, and let it boil for half an hour, then having scraped the skins from a quart of small young potatoes, add them to the soup; cover the pot, and let it boil for half an hour longer; work quarter of a pound of butter, and a dessert spoonful of flour together, and add them to the soup ten or twelve minutes before taking it off the fire. Serve the meat on a dish with parsley sauce over, and the soup in a tureen.

Half can tomatoes
1/4 small onion
1/2 inch bay leaf
1 cardamon seed
1/4 saltspoon cayenne
1 teaspoon salt

Let stand 1/2 hour, then boil 10 minutes and strain; add 1 saltspoon Wyandotte soda, and last 1 pt. hot milk in which 1 tablespoon cornstarch has been thickened.

Into 2 qts good soup stock put 1 qt. of tomatoes, 2 onions, sliced, and 2 potatoes; strain, and when hot again thicken a very little with flour; season to taste and serve. One-half this amount is sufficient for a small family.

(Mrs. D. A. Lincoln', Cook Book)
One qt. can tomatoes
1 pt. hot water
1 tablespoonful sugar
1 tablespoonful salt
4 cloves
4 peppercorns or 1 saltspoonful white pepper and a little red pepper
1 tablespoonful butter
1 tablespoonful chopped onion
1 tablespoonful chopped parsley
1 tablespoonful cornstarch

Put the tomatoes, water, sugar, salt, cloves and peppercorns on to boil in a porcelain stewpan. Put the butter in a small saucepan, and when it bubbles put in the onion and parsley. Fry 5 minutes, being careful not to burn it. Add the cornstarch, and when well mixed stir it into the tomato. Let it simmer 10 minutes. Add more salt and pepper if needed. Strain and serve with plain boiled rice, or croutons, or toasted crackers.

One can of peas
1 qt. of chicken stock
Cupful of cream or milk
2 tablespoonfuls of butter
2 tablespoonfuls of flour
An onion
salt and pepper

Cook the onion, peas and stock together for 20 minutes, then remove the onion and rub the peas and stock through a sieve. Return to a stew pan and let it simmer for 10 minutes. Rub the butter and flour to a cream, and gradually add to this half a cupful of the soup; then pour the mixture into the stewpan; add pepper and salt and cupful of cream. Boil 3 minutes. Use fresh peas when possible.

Cover 1 qt. of green peas with hot water and boil with an onion until they mash easily. Mash and add 1 pint of stock or water. Cook together 2 tablespoonfuls of butter and 1 of flour until smooth, but not brown. Add to the peas, and then add 1 cup cream and 1 of milk. Season with salt and pepper and boil up once. Strain and serve. A cupful of whipped cream added the fast moment is an improvement.

[German.] Slice raw potatoes and leave them to soak 1 hour in cold water. To 3 cups of potatoes, take 1 cup of rye bread cut in dice, brown the latter in the pan with butter or drippings and dust over with flour. Put the potatoes and bread into a pot with 2 qts. of boiling water, add a fried onion, salt and pepper and boil slowly till soft. Serve without straining.

One qt. of milk
6 large potatoes
1 stalk of celery
1 onion
2 tablespoonfuls of butter

Put the milk to boil in a double boiler, with onion and celery. Pare the potatoes and boil 30 minutes, mash fine and light, add the boiling milk, butter, pepper and salt. Rub through a strainer and add a cup of cream.