back where the pulp will keep hot. Heat two cups of milk, add a teaspoon
of flour rubbed into a rounding tablespoon of butter, season with salt,
pepper, and a level teaspoon of sugar. Add to the hot vegetable pulp,
heat to the boiling point, and serve.


~GREEN TOMATO SOUP~--Chop fine five green tomatoes and boil twenty
minutes in water to cover. Then add one quart hot milk, to which a
teaspoonful soda has been added, let come to a boil, take from the fire
and add a quarter cupful butter rubbed into four crackers rolled fine,
with salt and pepper to taste.


~ONION SOUP~--Cut three onions small, put one-quarter cup of butter in a
kettle and toast one tablespoon flour till bright yellow in color; in it
mix with this the onions, pour on as much broth as is wanted, add a
little mace and let boil, then strain, allow to cook a little longer,
add yolk of two eggs, and serve.


~PEANUT SOUP~--Made like a dry pea soup. Soak a pint and one-half nut
meats over night in two quarts of water. In the morning add three quarts
of water, bay-leaf, stalk of celery, blade of mace and one slice of
onion. Boil slowly for four or five hours, stirring frequently to keep
from burning. Rub through a sieve and return to the fire, when heated
through again add one cupful of cream. Serve hot with croutons.


~SAGO SOUP~--Wash one-half cup sago in warm water, add desired amount of
boiling broth (meat or chicken), a little mace, and cook until the sago