ce
one-half cup of shortening in soup kettle, add the ox-tails and brown
well, then add one-half cup flour, browning a deep mahogany brown; now
add

Three quarts cold water,
One bunch soup herbs,
Four onions chopped fine,
One carrot cut in dice,
One teaspoon of thyme.

Cook slowly for three hours, season with pepper and salt and juice of
one-half lemon.

MULLIGATAWNY SOUP

Place in a saucepan

Three pints of chicken stock,
One cup diced apples,
Four onions chopped fine,
One carrot cut in dice,
One clove,
One-half teaspoon of thyme.

Simmer slowly for one-half hour.

Now place in frying pan

Four tablespoons bacon fat,
One-half cup of flour,
One-half teaspoon curry powder.

Blend together, and then add one pint of cold water, and as soon as it
is thoroughly blended turn into the soup; stir to prevent lumping and
bring quickly to a boil; cook ten minutes; strain through cheesecloth;
add juice one-half lemon and one-half cup of finely chopped chicken
meat. Serve.

FRENCH PEA SOUP

Soak one cup of dried peas over night and then in the morning drain
and place in a saucepan, adding

Two quarts of water.

Simmer gently until tender and then pass through a sieve and add

Two large onions, grated,
Two tablespoons of parsley, minced fine,
Six whole cloves,
One small bay leaf,
One-half cup of strained canned tomatoes.

Simmer slowly for thirty minutes and then serve with toasted strips of
bread.

FAGGOT OF SOUP HERBS

Divide one leek into three parts and cut from the stem up. To this
piece of leek add

Four branches of thyme,
Two branches of parsley,
One piece of carrot, cut in a strip three inches long,
Two branches of celery,
One small pepper pod.

Tie with a string and dry in a warm place. When dry put in a glass jar
to be used as needed.

Many varieties of soups may be made from the plain stock with just a
few minutes' work.

Clear tomato soup: To one quart of stock add one cupful of canned
tomatoes, rubbed through a fine sieve. Noodles, macaroni or any cooked
vegetable may be added.

For clear soup: Add one teaspoon of kitchen bouquet and any desired
vegetables to each quart of stock. When making cream soups, if you
will add one cupful of prepared stock to each cup of milk, your soup
will have a delicious flavor.

Stock may be made, filled into sterilized jars and then the rubber
and lid adjusted; the soup may then be proces