Cook slowly for one hour for a good vegetable soup.  To give the soup body, add

  Three-fourths cup of flour.

Dissolved in

  One cup of cold water.

Cook ten minutes and then serve.

BEAN SOUP

Soak one pint of marrow-fat or soup beans over night.  In the morning wash and place in soup kettle with two quarts of water, bring to a boil, turn in colander, and let drain and rinse under cold water.  Return to soup kettle and add

  Four quarts of water,
  One faggot soup herbs,
  One teaspoon thyme,
  One cup finely chopped onions,
  One carrot cut in tiny dice.

Cook slowly for four hours, now mince one-half pound of salt pork fine, place in frying pan and cook slowly until nice brown; add to the bean stock, mashing beans well.  Serve.

Dried peas, lima beans, soy beans and lentil soup may be prepared in the same manner.

BOUILLON

  Two and one-half pounds shin beef with bone,
  One stock celery,
  One carrot, sliced thin,
  Two onions,
  One clove,
  One bay leaf,
  One pound veal bones.

Remove bone and cut meat in small pieces, brown quickly in hot pan, place in soup kettle, and add vegetables cut in tiny dice and three quarts of cold water; bring slowly to a boil and cook slowly for three and one-half hours; strain through napkin, season and clarify white of egg and crushed egg shell.

To clarify:  Set soup aside until cold, remove fat, return to stock pot, and add white of egg, crushed egg shell and one-half cup of cold water beaten together, then bring slowly to a boil, cook for five minutes and then add one-half cup of water—­lift from stove, set aside to settle and strain through piece cheesecloth.

MOCK TURTLE SOUP

  One calf’s head.

Clean and thoroughly wash head, removing tongue and brains.

Place the head in stock pot, then add

  Five quarts cold water,
  Two carrots, cut in dices,
  Three-quarter cup sliced onions,
  One fagot soup herbs,
  One-half teaspoon sweet marjoram,
  One-half teaspoon thyme,
  One-half cup celery leaves.

Bring to a boil and cook slowly until meat leaves the bones, lift head; cut part head in tiny dice, using about two cups of the meat; do not add to the mock turtle yet.

Now place in frying pan

  One-half cup of shortening,
  Three-quarters cup of flour.

Brown flour a deep mahogany brown—­add part of the stock to blend into thick sauce—­bring to a boil and cook slowly for five minutes; then strain into the stock or mock turtle soup.  Now add

  One tablespoon salt,
  One teaspoon white pepper.

Simmer few minutes, strain through cheesecloth into bowl, set aside to cool, remove fat from top; now return stock to kettle and clarify as for bouillon; to serve reheat, add the chopped calf’s head meat as prepared, juice of one-half lemon, two slices lemon cut in tiny pieces, two hard-boiled eggs chopped fine.