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 the chopped clams (clam juice if too strong is liable to curdle milk).  Allow clams to cook in the clam broth 10 to 15 minutes.  Boil 2 quarts of sweet milk, and when ready to serve add the hot milk to the chowder, also 1 teaspoonful of chopped parsley.  One-half this quantity will serve a small family.  Serve crisp crackers and small pickels, and this chowder, served with a dessert, makes an inexpensive, nourishing lunch.