420 I>R- CHASE'S RECIPES. 



on the stove to boil again. About an hour before dinner add a quart of canned 

 com. Strain the soup, season with cayenne pepper and salt, and serve it with 

 or without the addition of boiling cream. 



Remarks. — Excuse me from the straining, but give me the cream, if you 

 have it, by all means. And I have not a doubt but what salt meats, properly 

 freshened, would make a soup hard to tell from tliat made with fresh; and 

 sweet corn, in its season, cut from the cob, 1 qt., will do as well as canned. I 

 know this from the nature of things upon general principles. So let others 

 judge, in all things from their own common sense — Think. I have made these 

 remarks to set people to thinking upon common things in the way here indi- 

 cated, for themselves, which is the true way to all improvements. Instead 

 of straining, sometimes, you may rub the beans and the corn, when perfectly 

 tender, thi-ough a colander, as indicated in the sailor's plan above, and thus get 

 rid of the skins of the beans, and the hulls of the corn. This last is from more 

 of the same kind of thinking. Put the puree, (any soft, mushy mass) back into 

 the soup, and make hot when served. 



SOUP, TOMATO— Very Nice.— To canned tomatoes, 1 pt. , or 4 large, 

 ripe raw ones, scalded, peeled and sliced, add boiling water 1 qt. , and boil till 

 thoroughly soft, then add cooking soda, 1 teaspoonful, and stir well; when done 

 foaming, immediately add sweet milk 1 pt, ; with salt and pepper to taste, and 

 1 tablespoonful of butter; and when it boils again have 8 or 10 common crack- 

 ers rolled fine which add, and serve hot. Some ^hink this equal, or better, 

 even, than oyster soup. As the girls often say of a new bonnet: " It is just 

 splendid." Try it, by all means. 



2. Tomato Soup with Milk. — Take nice ripe tomatoes, scald, 

 remove the skins, and slice up 1 qt., and stew J^ hour in 1 pt. of water; then 

 add a level teaspoonful of baking soda, stir till done foaming, and put in 1 qt. 

 of hot sweet milk ; and as soon as it boils again add salt and pepper to taste ; 

 with a bit of butter and a few broken crackers if you want it richer. A small 

 slice or two of salt pork makes a nice substitute for the butter. And if you 

 desire a meat flavor, put in some steak from the soup- jar. It should be made 

 so that the milk addition is put in just as you are ready to serve it. This is 

 often called economical or mock-oyster soup. 



Potato Soup.— Thinly slice enough potatoes to make 1 pt., with 1 to 4 

 email onions (to obtain a little or more flavor, as you prefer) and boil in 1 qt. of 

 water until perfectly tender; add 1 pt. of rich milk, and season with salt and 

 pepper to taste. Serve hot. The potatoes and onions may be skimmed and 

 rubbed smooth through a colander, if you like. 



Milk Soup. — Same as the last without the onions, using 1 pt. of watei to 

 boil the potatoes in, then add 1 qt. of milk instead of 1 pt. ; simply using half as 

 much water and twice as much milk. Use with either crackers or not, as you 

 choose. 



