cooked, or leftover
water in which meat was cooked.

Melt fat, add dry ingredients and, gradually, liquid. When at boiling
point, add vegetables or cereal and serve.

MEAT STOCK

Leftover bits of meat, bone, or gristle may be used alone or with some
fresh meat and bone from shin or neck.

To each 1 lb. of meat and bone, add 1 qt. cold water. Let stand 1
hour. Cover and bring slowly to boiling point and simmer 2 to 3
hours. Remove bones and meat. Let stand until cold. Skim off fat.
Add vegetables cut in small pieces, season as desired and cook until
vegetables are tender. Leftover cereals, as barley, oatmeal, etc.,
vegetables, macaroni, tapioca, sago, etc., etc., may be added for
increased food value.

TOMATO GUMBO SOUP

Bones and gristle from chicken or turkey
2 qts. cold water
1 cup okra
1 tablespoon chopped pimento
1-1/2 teaspoons salt
1/2 cup rice
2 tablespoons fat
1-1/2 cups tomatoes
1/4 cup chopped parsley

Soak bones and gristle in the cold water 1 hour. Then boil slowly 1
hour, in same water. Strain out the bones and gristle and add other
ingredients to the liquor. Boil this mixture slowly 3/4 hour and
serve.

LEGUME SOUP

1 cup dried peas, beans or lentils
3 qts. cold water
1 tablespoon onion pulp
1 ham bone or 1/2 pound smoked sausage
1 teaspoon celery salt
2 teaspoons salt
2 tablespoons flour, plus
2 tablespoons cold water
1/4 teaspoon pepper
1 cup tomato

Wash and soak dried legume over night. In morning drain, add water,
ham bone or sausage and cook very slowly until tender. Add other
ingredients, cook 1/2 hour and serve.

VEGETABLE SOUP

1 qt. boiling water
1/2 cup carrots
1/2 cup cabbage
1 cup potatoes
1 cup tomato juice and pulp
1 tablespoon minced onion
1/4 teaspoon pepper
4 tablespoons fat
4 cloves
1 bayleaf
2 teaspoons salt
4 peppercorns
2 tablespoons chopped parsley

Heat onion, pepper, salt, bayleaf and peppercorns with tomatoes for
20 minutes. Strain. To juice and pulp add other ingredients and cook
slowly 1 hour. Add parsley just before serving.

CREAM OF CARROT SOUP

2 cups diced carrots
2 cups water
1 cup milk
1/8 teaspoon pepper
2 tablespoons fat
2 tablespoons flour
1 teaspoon salt

Cook the carrots in the water until tender. Melt the fat, add dry
ingredients, add gradually the 1 cup water in which the carrots were
cooked and the milk. When at boiling