whole cloves, and four peppercorns together in a saucepan and simmer
twenty minutes. Fry a rounding tablespoon of chopped onion and half as
much minced parsley in a rounding tablespoon of butter until yellow, add
two level tablespoons of cornstarch. Stir until smooth, then turn into
the boiling soup and simmer ten minutes. Add more salt and pepper and
strain.


~TOMATO SOUP~--Into a saucepan put one quart can of tomatoes and two
cups of broth from soup bones. To make this cover the bones and meat
with cold water and simmer slowly for several hours. Add to tomato and
stock a bit of bay leaf, one stalk celery cut in pieces, six
peppercorns, a level teaspoon of salt and a rounding teaspoon of sugar.
Cook slowly until tomato is soft. Meanwhile put a rounding tablespoon of
butter in a small saucepan and when melted and hot turn in a
medium-sized onion cut fine. When this has cooked slowly until yellow,
but not browned, add enough of the tomato to dilute it, then turn all
back into the larger saucepan. Mix and press through a strainer to take
out the seeds and bits of vegetables, reheat, and serve with small
croutons.


~TOMATO SOUP, CORNED BEEF STOCK~--Put one quart can tomatoes on to boil,
add six peppercorns, one-half inch blade of mace and a bit of bay leaf
the same size. Fry one sliced onion in one level tablespoonful butter or
beef fat until slightly colored, add this to the tomato, and simmer
until the tomato is quite soft, and the liquor reduced one-half. Stir in
one-fourth teaspoon of soda, and when it stops foaming turn into a puree
strainer and rub the pulp through. Put the strained tomato on to boil
again and add an equal amount of corned beef liquor, or enough to make