The Raleigh cook book

1 pint tomatoes; 1 pint corn; % pint cut-up okra; % pint fresh butter beans, or % cup of dried butter beans; 2 tablespoons of flour slightly browned; pepper and salt to taste. Put beef bone on in cold water, let boil an hour and a half. Take out bone; put in vegetables and let boil an hour longer. Moisten the flour with cold water, stir in the soup, let boil up again. Add pepper and salt to taste. This will serve ten or twelve people. Pea Soup. 1 white potato; 1 onion; 2 tablespoons rice; 1 parsnip; 1 Sweet potato; 2 quarts of cold water; 1 sprig parsley; salt and pepper to taste. Cut the vegetables in dice. Put the butter into a frying-pan, and when hot put in all the vegetables but the white potato and fry to a light brown. Turn the whole into a soup Kettle, add the water, rice, parsley, celery and salt. Let them boil slowly one and a quarter hours. Then add the white potato; boil fifteen minutes longer, season and serve. Tomato Soup.—1 quart can tomatoes; % cup butter; 4 cloves; a few pieces of celery, or 1 teaspoon of celery salt; 1 slice of onion; 1 pint hot water; 3 tablespoons corn starch; 1 tablespoon sugar; salt and pepper to taste. ; Cook water, tomatoes, onion, celery and cloves together twenty minutes. Add butter, stir in cornstarch, wet with a little cold water. Boil soup until clear, then season. Tomato Bisque.—1 quart tomatoes; 3 cups water; 1 pint milk; 1 heaping tablespoon butter; 3 tablespoons flour; salt and pepper to taste. Add water to tomatoes and boil until tender. Strain through a colander and return juice to the fire. Add a pinch of soda and the butter and flour rubbed together. Pour in milk and season. Serve at once. Oyster Soup.—1 quart oysters; 1 pint milk; 1 pint water; 2 heaping tablespoons butter; salt and pepper to taste. Mix oyster liquor, water and milk, and when it is hot, add oysters and butter. Let come to the boiling point and remove immediately. Add salt and pepper to taste. Brown Broth.—2 young carrots; 2 tablespoons butter; 1 teaspoon salt; 1 quart boiling water; 1 potato; 1 onion; 1 bay leaf; 1 saltspoon pepper; 1 teaspoon kitchen bouquet. Scrape carrots, cut into dice; pare and cut potato; slice onion. Put the butter into a frying-pan; throw in the vegetables, and shake or stir till they are a golden brown; then throw them into a Kettle and cover with the boiling water. Add bay leaf, and simmer gently twenty minutes. Press through a sieve. Return to the Kettle; add kitchen bouquet, salt and pepper. Cream Chicken Soup.—Scraps and bones of chicken or turkey; 3 pints cold water; 1 stalk celery cut in pieces; 1 heaping tablespoon butter; 2 heaping tablespoon flour; 1 slice onion; 1 pint cold milk; salt and pepper. Simmer slowly the chicken, water, celery and onion until reduced to about one quart. Strain out the bones. Melt butter and stir it into the flour and add the milk. Boil until thick, and add to the chicken broth just before serving. Season and serve very hot. White Sauce for Cream Soups.—1 pint milk; 3 tablespoons butter; 1% tablespoons cornstarch, or 2 tablespoons flour; salt; white pepper. Scald milk; rub butter and flour together; add to milk, and boil until thick. Season. Cream of Corn Soup. and pepper. If fresh corn is used, cut down the middle of each row of kernels and press out the pulp. Cook the cobs in a little cold water and add this water to the pulp. Cook slowly ten minutes, then press through sieve into sauce. Thin with milk or water. Season to taste. Canned corn may be used. 1 pint fresh corn; 1 pint white sauce; salt Cream of Asparagus Soup.—Cream of Asparagus Soup may be made as Cream of Corn Soup by using one bunch of asparagus, boiled for three-quarters of an hour and pressed through a colander, or canned asparagus may be used.