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 is soft, and serve.

SALMON SOUP—­Take the skin and bones from canned salmon and drain off the oil.  Chop fine enough of the fish to measure two-thirds of a cup.  Cook a thick slice of onion in a quart of milk twenty minutes in a double boiler.  Thicken with one-quarter cup of flour rubbed smooth with one rounding tablespoonful of butter.  Cook ten minutes, take out the onion, add a saltspoon of pepper, one level teaspoon of salt and the salmon.  Rub all through a fine strainer, and serve hot.  The amount of salmon may be varied according to taste.

SORREL SOUP—­Wash thoroughly a pint of sorrel leaves and put in a saucepan with two tablespoonfuls of butter, four or five of the large outside leaves, a sliced onion, and a few small sprigs of parsley.  Toss over the fire for a few minutes, then sift into the pan two tablespoonfuls of flour and stir until blended with the butter remaining.  Transfer to the soup kettle and pour in gradually, stirring all the time, three quarts of boiling water.  Cook gently for fifteen or twenty minutes, then add a cupful of mashed potato and one of hot milk.  Season with salt, pepper and a little nutmeg.  Have in the soup tureen some croutons of bread toasted brown, pour the hot soup over them and serve.  The sorrel should be cut in fine pieces before cooking.  This is one of the delicacies of the early spring, its slightly acid flavor making it particularly appetizing.

TOMATO SOUP—­Put one quart can of tomatoes, two cups of water, one-half level tablespoon of sugar, one level teaspoon of salt, four 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.