nd
milk, and serve hot.

TURKEY SOUP

Take broken-lip bones and undesirable pieces of roast turkey, such as
neck, wings and left-over pieces of bread filling, put in stew-pot,
cover with water, add pieces of celery, sliced onion and parsley, cook
several hours, strain, and to the strained liquor add a couple
tablespoonfuls of boiled rice, season with salt and pepper and serve.
Some of the cold turkey might also be cut in small pieces and added to
the soup.

CREAM OF PEA SOUP

Cook quarter peck of green peas until very tender, reserve one-half
cup, press the remainder through a sieve with the water in which they
were boiled. Season with salt and pepper. Mix 1 tablespoonful of
flour, 1 tablespoonful of butter with 1 cup of hot milk. Mix flour
smooth with a little cold milk before heating it. Cook all together a
few minutes, then add the one cup of peas reserved. If soup is too
thick add a small quantity of milk or water.

TOMATO SOUP

One quart of canned tomatoes, 1 tablespoonful sugar, 1 onion, and a
sprig of parsley, cut fine, and 1 carrot and 2 cloves. Stew until soft
enough to mash through a fine, wire sieve. Place one quart of sweet
milk on the stove to boil. Mix 1 large tablespoonful of cornstarch
smooth, with a little cold milk, and stir into the hot milk. Add 1
large tablespoonful of butler and 1/4 teaspoonful (good measure) of
soda. Let cook one minute, until it thickens, add 1 teaspoonful of
salt. Do not add the milk to the strained tomatoes until ready to
serve. Then serve at once.

FRAU SCHMIDTS CLAM SOUP

Chop 12 clams fine, add enough water to the clam broth to measure one
quart, cook all together about 15 minutes; add 3 pints of scalding hot
milk, season with 1-1/2 tablespoonfuls butter and salt and pepper to
taste. Serve crackers with the soup.

CLAM CHOWDER

Cut 1/4 pound of rather "fat" smoked bacon in tiny pieces the size of
dice; fry until brown and crisp. Take 25 fresh clams, after having
drained a short time in a colander, run through a food chopper and
place in ice chest until required. Pour the liquor from the clams into
an agate stew-pan; add 6 medium-sized potatoes and 4 medium-sized
onions, all thinly sliced; also add the crisp bits of bacon and fat,
which had fried out from the bacon, to the clam juice. Cook all
together slowly or simmer 3 or 4 hours. Add water to the clam liquor
occasionally as required. Ten or fifteen minutes before serving add 1
cup of hot water and