5.—­Let green corn, in the time of green corn, be grated, and to a pint of it put a pint of rich milk, a pint of water, a little butter, salt and pepper.  Boil gently for fifteen or twenty minutes.

SPLIT PEA SOUP.—­Take beef bones or any cold meats, and two pounds of corned pork; pour on them a gallon of hot water, and let them simmer three hours, removing all the scum.  Boil one quart of split peas two hours, having been previously soaked, as they require much cooking:  strain off the meat and mash the peas into the soup; season with black pepper, and let it simmer one hour; fry two or three slices of bread a nice brown, cut into slices and put into the bottom of the tureen, and on them pour the soup.

TOMATO SOUP.—­Boil chicken or beef four hours; then strain; add to the soup one can of tomatoes and boil one hour.  This will make four quarts of soup.

TOMATO SOUP WITHOUT MEAT.—­One quart of tomatoes, one quart of water, one quart of milk.  Butter, salt and pepper to taste.  Cook the tomatoes thoroughly in the water, have the milk scalding (over water to prevent scorching).  When the tomatoes are done add a large teaspoonful of salaratus, which will cause a violent effervescence.  It is best to set the vessel in a pan before adding it to prevent waste.  When the commotion has ceased add the milk and seasoning.  When it is possible it is best to use more milk than water, and cream instead of butter.  The soup is eaten with crackers and is by some preferred to oyster soup.  This recipe is very valuable for those who keep abstinence days.

TURKEY SOUP.—­Take the turkey bones and cook for one hour in water enough to cover them; then stir in a little dressing and a beaten egg.  Take from the fire, and when the water has ceased boiling add a little butter with pepper and salt.

VEAL GRAVY.—­Put in the stewpan bits of lard, then a few thin slices of ham, a few bits of butter, then slices of fillet of veal, sliced onions, carrots, parsnips, celery, a few cloves upon the meat, and two spoonfuls of broth; set it on the fire till the veal throws out its juices; then put it on a stronger fire till the meat catches to the bottom of the pan, and is brought to a proper color; then add a sufficient quantity of light broth, and simmer it upon a slow fire till the meat is well done.  A little thyme and mushrooms may be added.  Skim and sift it clear for use.

VEAL SOUP.—­To a knuckle of veal of 6 pounds, put 7 or 9 quarts of water; boil down one-half; skim it well.  This is better to do the day before you prepare the soup for the table.  Thicken it by rubbing flour, butter, and water together.  Season with salt and mace.  When done [Transcriber’s Note:  The original text reads ‘and’] add one pint new milk; let it just come to a boil; then pour into a soup dish, lined with macaroni well cooked.