Royal baker and pastry cook

1 can tomatoes, salt, pepper, and sugar to taste. Stew and strain tomatoes; add to boiling stock, season, and simmer 10 minutes. SI Tomato Soup without Stock. — Stew to¬ gether for 10 minutes 1 can tomatoes, 1 pint water, 1 teaspoon salt, 1 tablespoon sugar, 5 cloves, V2 teaspoon peppercorns, 1 tablespoon chopped onion, 1 tablespoon chopped parsley. Rub through sieve, return to fire, and thicken with 1 tablespoon butter and 1 tablespoon flour rubbed together and stirred in. Cream Soups. — Boil 1 quart of milk, sea¬ soning with 1 teaspoon of salt, 1 saltspoon white pepper. Thicken with two tablespoons flour and 1 of butter rubbed to a cream with a cup of boiling water; add thickening to boiling milk and boil two minutes. This is the foundation for many fish and vegetable cream soups. A pint of green peas, boiled, mashed, and added, or spinach or asparagus can be used — salmon, about 1 pound, is good. For cream of celery, boil 1 pint of cut celery till tender, add to boiling milk and rub through the sieve before adding thickening. For potato soup use 6 large or 10 medium potatoes, boiled and mashed fine, then stirred into the milk and strained, a large tablespoon of chopped parsley lightly stirred in. For corn soup use milk without straining, adding a can of corn (chopped) or com cut from 6 ears boiled fresh com, an even tablespoon sugar and boil 10 minutes. Salsify can also be used and combinations are numberless. Mock Bisque Soup. — A can tomatoes, 1 V2 tablespoons butter, 1A tablespoons flour, 1 quart milk, salt and pepper. Stew and strain tomatoes; scald milk in double boiler and thicken with the flour and butter; season to¬ matoes well and reheat. Take both from fire and mix together; if tomatoes are acid add pinch of soda. If mixed on fire soup is apt to curdle. Scotch Broth. — Soak A cup pearl barley overnight. Cut 2 pounds neck of mutton in bits, add 2 quarts water, soak 1 hour. Heat slowly, skim, add barley, skim again ; simmer 1 hour, add A cup each diced onion, carrot, turnip, celery fried for 5 minutes in 1 table¬ spoon dripping. Simmer 3 hours. Season well, thicken a little with flour, add 1 table¬ spoon chopped parsley, and serve. Family Soup. — Time, 6 hours; 3 or 4 quarts pot liquor, t.e., the water in which mutton or salt beef has been boiled. Any bones from dressed meat, trimmings of poultry, scraps of meat or 1 pound gravy beef, 2 large onions, 1 turnip, 2 carrots, a little celery seed tied in a piece muslin, bunch savory herbs, 1 sprig parsley, 5 cloves, 2 blades mace, a few peppercorns, pepper and salt to taste. Put all your meat-trimmings, meat-bones, etc., into stewpan. Stick onions with cloves, add them with other vegetables to meat; pour over all the pot liquor; set over slow fire and let simmer gently, removing all scum as it rises. Strain through fine hair-sieve. Clam Soup. — Boil juice of clams, make a little drawn butter and mix with the juice; stir till it boils, chop up clams and put them in; season to taste with pepper, salt, and little lemon juice; cream or milk is to be added. Boil over slow fire 1 hour.