1/2 can corn (or its equivalent in fresh)
1/2 can peas (or its equivalent fresh)
2 tablespoons minced parsley
1/4 cup turnip and parsnip if at hand (not necessary)
1/2 can tomatoes (or equivalent fresh)

Put meat in large kettle and boil for an hour; now add all the other
ingredients and cook until soft. Ready then to serve.

This soup can be made as a cream soup without meat and is delicious. In
this case you take a good sized piece of butter and fry all the
vegetables slightly, excepting the potatoes. Now cover all, adding
potatoes with boiling water and cook until tender.

When done season and add hot milk and 1 cup cream. This is very fine.

In making this soup without meat omit the tomatoes and use string beans
instead.

Tell me what you eat, and I'll tell you what you
are. Brillat Savarin.

Chestnut Soup

1 qt. chestnuts (Spanish preferred)
1 pint chicken stock
2 tablespoons flour
1 teaspoon sugar
salt and paprika to taste

Cover chestnuts with boiling water slightly salted. Cook until quite
soft and rub through coarse sieve, add stock, and seasoning; then
thicken with flour blended with water.

Let simmer five minutes and serve at once.

In case stock is not available milk can be used with a little butter
added.

Peanut Butter Broth

1 pt. fresh sweet milk
1 pt. water
1 1/2 tablespoons peanut butter
1 tablespoon catsup
Salt, pepper or other season to taste.

Pour liquid with peanut butter into double boiler; dissolve butter so
there are no hard lumps. Do not let milk boil but place on moderately
hot fire.

Just before serving add the catsup and seasoning.

Soup for Invalids

Cut into small pieces one pound of beef or mutton or a part of both.
Boil it gently in two quarts of water. Take off the scum and when
reduced to a pint, strain it and season with a little salt. Give one
teacupful at a time.

Peanut Soup

Peanut soup for supper on a cold night serves the double duty of
stimulating the gastric juices to quicken action by its warmth and
furnishing protein to the body to repair its waste. Pound to a paste a
cupful of nuts from which the skin has been removed, add it to a pint of
milk and scald; melt a tablespoon of butter and mix it with a like
quantity of flour and add slowly to the mi