OXTAIL SOUP

Have butcher cut tail in pieces; soak ox-tail in warm water for one-half hour.  Wash and wipe dry, now roll each joint in flour, place one-half cup of shortening in soup kettle, add the ox-tails and brown well, then add one-half cup flour, browning a deep mahogany brown; now add

  Three quarts cold water,
  One bunch soup herbs,
  Four onions chopped fine,
  One carrot cut in dice,
  One teaspoon of thyme.

Cook slowly for three hours, season with pepper and salt and juice of one-half lemon.

MULLIGATAWNY SOUP

Place in a saucepan

  Three pints of chicken stock,
  One cup diced apples,
  Four onions chopped fine,
  One carrot cut in dice,
  One clove,
  One-half teaspoon of thyme.

Simmer slowly for one-half hour.

Now place in frying pan

  Four tablespoons bacon fat,
  One-half cup of flour,
  One-half teaspoon curry powder.

Blend together, and then add one pint of cold water, and as soon as it is thoroughly blended turn into the soup; stir to prevent lumping and bring quickly to a boil; cook ten minutes; strain through cheesecloth; add juice one-half lemon and one-half cup of finely chopped chicken meat.  Serve.

FRENCH PEA SOUP

Soak one cup of dried peas over night and then in the morning drain and place in a saucepan, adding

  Two quarts of water.

Simmer gently until tender and then pass through a sieve and add

  Two large onions, grated,
  Two tablespoons of parsley, minced fine,
  Six whole cloves,
  One small bay leaf,
  One-half cup of strained canned tomatoes.

Simmer slowly for thirty minutes and then serve with toasted strips of bread.

FAGGOT OF SOUP HERBS

Divide one leek into three parts and cut from the stem up.  To this piece of leek add

  Four branches of thyme,
  Two branches of parsley,
  One piece of carrot, cut in a strip three inches long,
  Two branches of celery,
  One small pepper pod.

Tie with a string and dry in a warm place.  When dry put in a glass jar to be used as needed.

Many varieties of soups may be made from the plain stock with just a few minutes’ work.

Clear tomato soup:  To one quart of stock add one cupful of canned tomatoes, rubbed through a fine sieve.  Noodles, macaroni or any cooked vegetable may be added.

For clear soup:  Add one teaspoon of kitchen bouquet and any desired vegetables to each quart of stock.  When making cream soups, if you will add one cupful of prepared stock to each cup of milk, your soup will have a delicious flavor.

Stock may be made, filled into sterilized jars and then the rubber and lid adjusted; the soup may then be processed for three hours in a hot-water bath.  Remove from the bath, fasten the lids securely, and then test for leaks and store in a dry cool place.  Where there is a fire kept in the kitchen, it will not add to the costs to can soups, stocks, etc., for future use.