OXTAIL SOUP

Wash two large oxtails and cut into pieces.  Cut one onion fine and fry in one tablespoon of drippings.  When brown, add oxtails to brown, then put into soup kettle with four quarts cold water.  Add one tablespoon of salt, one tablespoon of mixed herbs, four cloves, four peppercorns.  Simmer for three or four hours.  Skim off fat, strain.  Vegetables cut into fancy shapes and boiled twenty minutes may be added.

GREEN PEA SOUP

Make your soup stock as usual, adding a pint of washed pea-pods to the soup.  Heat a tablespoon of drippings, put in the peas, with a little chopped parsley, cover closely and let simmer; keep adding soup stock when dry.  When the peas are tender put into the strained soup.  Season with one teaspoon of salt and two teaspoons of sugar, add drop dumplings to this soup before serving.

PIGEON SOUP

Make a beef soup, and an hour before wanted add a pigeon.  Boil slowly, with all kinds of vegetables, provided your patient is allowed to have them.  Strain, add the beaten yolk of an egg, salt to taste.

TURKEY SOUP

Cut up any bones or meat of cold turkey, and cook like soup made of left-over chicken and chicken bones.

OKRA GUMBO SOUP (SOUTHERN)

Take one quart of ripe tomatoes, stew with one quart of okra, cut into small rings.  Put this on to boil with about two quarts or water and a piece of soup meat (no bone), chop up an onion, a carrot and a sprig of parsley, add this to the soup.  Fricassee one chicken with some rice, dish up with the soup, putting a piece of chicken and one tablespoon of rice into each soup plate before adding the soup.  Let the soup simmer four or five hours; season with salt and pepper.  A little corn and Lima beans may be added; they should be cooked with the soup for several hours.  Cut the soup meat into small cubes and leave in the soup to serve.

TCHORBA—­TURKISH SOUP

Take one pound of meat, cover with water and boil till meat is tender.  Boil rice in another pan until it is creamy, when ready to serve, add one beaten egg and juice of half a lemon.

Broken rice is best for this dish.

BARLEY SOUP

Take one cup of barley, two onions cut fine, one-half cup of carrots diced, one teaspoon of salt, pepper to taste; add two quarts of water and simmer two or three hours.  When water has evaporated add soup; if you are making fresh soup, keep adding the “top soup,” strained, to the barley and let boil until tender, one-half cup of celery root boiled with the barley improves the flavor.

DRIED PEA SOUP