-Put one quart can tomatoes on to boil,
add six peppercorns, one-half inch blade of mace and a bit of bay leaf
the same size. Fry one sliced onion in one level tablespoonful butter or
beef fat until slightly colored, add this to the tomato, and simmer
until the tomato is quite soft, and the liquor reduced one-half. Stir in
one-fourth teaspoon of soda, and when it stops foaming turn into a puree
strainer and rub the pulp through. Put the strained tomato on to boil
again and add an equal amount of corned beef liquor, or enough to make
three pints in all.

Melt one heaped tablespoon butter in a smooth saucepan, add one heaped
tablespoon cornstarch, and gradually add part of the boiling soup. Stir
as it thickens, and when smooth stir this into the remainder of the
soup. Add one teaspoon salt and one-fourth teaspoon paprika. Reserve one
pint of this soup to use with spaghetti. Serve buttered and browned
crackers with the soup.

~VEGETABLE BROTH~--Take turnips, carrots, potatoes, beets, celery, all,
or two or three, and chop real fine. Then mix with them an equal amount
of cold water, put in a kettle, just bring to a boil, not allowing it to
boil for about three or four hours, and then drain off the water. The
flavor will be gone from the vegetables and will be in the broth.

~VEGETABLE SOUP~--Take one-half a turnip, two carrots, three potatoes,
three onions and a little cabbage. Run through a meat chopper with
coarse cutter and put to cook in cold water. Cook about three hours. If
you wish you can put a little bit of cooking oil in. When cooked add one
quart of tomatoes. This will need about six quarts of water.

The most nutritious soups are made from peas and beans.

~VEGETABLE SOUP~ (without stock)--One-half cup each of carrot and
turnip, cut into small pieces, three-fourths cup of celery, cut fine,
one very small onion sliced thin, four level tablespoons of butter,
three-fourths cup of potato, cut into small dice, one and one-half
quarts of boiling water, salt and pepper to taste. Prepare the
vegetables and cook the carrot, celery and onion in the butter for ten
minutes without browning. Add the potato and cook for three minutes
longer, then add the water and cook slowly for one hour. Rub through a
sieve, add salt and pepper to taste, and a little butter if desired.

~WHITE SOUP~--Put six pounds of lean gravy beef into a saucepan, with
half gallon of water and stew gently until all the good is extracted and