96. - Tomato Soup

Wash, scrape, and cut small the red part of three large carrots, three heads of celery, four large onions, and two large turnips; put them into a saucepan with a table-spoonful of butter, and half a pound of lean new ham; let them stew very gently for an hour, then add three quarts of brown gravy soup, and some whole black pepper, with eight or ten ripe tomatoes; let it boil an hour and a half, and pulp it through a sieve; serve it with fried bread cut in dice.

97. - Soup Sorrel - A Summer Soup

Take a good quantity of sorrel and mix with it the top leaves of beet-root; boil them thoroughly; press them enough to extract all the water, and chop them until they are almost a paste; when they are quite cold, add the coldest spring water attainable, and mix until rather thicker than cream; cut in thin slices two cucumbers steeped in a mixture of vinegar and a little cayenne; boil three eggs hard, and cut them in very small pieces; now, having chopped the green ends of young onions small, and added to the paste, pour over cream to your taste, and then add the sliced cucumber and boiled egg; serve up garnished with clean pieces of ice.

98.- Tomato Soup

Slice two onions and fry them in butter until brown; remove them and fry two dozen tomatoes just sufficient to heat them through, then put them into a stew-pan with their gravy and the onions, add a head of celery and a carrot sliced; stew, gently for half an hour, add three pints of gravy, stew an hour and a half, pulp the whole of the vegetables through a sieve, season with white pepper, salt, and cayenne, serve with sippets of toasted bread cut in shapes.

99. - Pepper Pot. (English.)

Put in a stewpan three quarts of water; to this add celery, turnips, carrots, lettuces, cut small; add the bones of cold roast meat of any description; half a pound of bacon, the same weight of salted pork; stew gently until the meat is tender, taking care to skim when it first boils.

Boil half a peck of spinach and rub it through a colander; take the bones out of the soup and add the spinach; with it the meat of a lobster or crab minced; season with plenty of cayenne pepper, and salt to taste.

Suet dumplings may be boiled with it, or a fowl, but this is matter of taste. Mutton or beef may be substituted for bacon or pork; this will be obvious when it is understood that a pepper pot is presumed to consist of an equal proportion of flesh, fish, fowl and vegetables.

100.- Puree Or Turnip Soup

Get a bunch of turnips, pare them and cut them in thin slices; one head of white celery, one onion; fill up your stewpan with good second white stock, boil them until quite tender, then pass it all through a tammy by rubbing it with wooden spoons, or a tammy sieve; season with sugar, cayenne and salt. Send up fried bread, as for former soups; add half a pint of cream the last thing.

101.- Saute Soup

Cut carrots, and turnips, and onions.

and celery, as straws, about one inch long, quite thin; the carrots you will trim, using only the red part, the yellow that is left use for your stock pot; cut your onions in quarters, then cut them the size endways, blanch them for two or three minutes, strain them on the back of a hair sieve to drain; then add them to the quantity of soup required, allowing half a pint to each person; therefore, as you must reduce it to have the flavor of your vegetables, allow a pint more, reducing it to the quantity you require; season it with lump sugar, cayenne pepper and salt; be sure and not go to the extreme.