TOMATO SOUP.

1 pt. of canned or stewed tomatoes. 1/2 tsp. salt. 1 tsp. sugar. 1 tbsp. butter. 2 whole cloves or 1/2 bay leaf. 1 pt. of stock. 1/2 ssp. pepper. 1 tbsp. minced onion. 1 tbsp. flour or cornstarch.  A speck of cayenne may be added if desired.

Put the tomato and stock in a saucepan and set on the fire.  Cook the vegetables in the butter for 15 minutes; then press out the butter and put the vegetables in the soup.  Into the butter remaining in the pan put the flour and stir until smooth, then add to the soup.  Allow all to simmer for 20 minutes; strain and serve.

SPLIT PEA SOUP.

1 pt. of split peas. 1-1/2 qt. of boiling water. 1 qt. of stock.  Salt and pepper to taste.

Wash the peas in cold water (rejecting those which float) and soak them over night.  In the morning drain the water off and cover them again with 1 qt. of the boiling water.  Boil until tender, about 1-1/2 hour.  Now add the stock and 1 pt. of the boiling water.  Press the whole through a sieve; wash the soup kettle, return the soup, boil up once, add salt and pepper and serve with croutons.  Dried pea soup may be made in exactly the same manner, using 1 pt. of dried peas instead of the split ones.

ONION SOUP.

1 large Spanish onion. 1 qt. stock. 1 tbsp. flour. 2 tbsps. butter.  Salt and pepper to taste.

Peel and chop the onion.  Put the butter in a frying-pan, add the onion, and stir until a nice brown.  Put the stock on to boil.  Skim the onions out of the butter and add them to the stock.  Stir 1 tbsp. of flour into the remaining butter, thin with a little of the stock, put all together, and simmer for 20 minutes.  Add salt and pepper, and it is ready to serve.

MACARONI SOUP.

    1 qt. clear soup.
    1 tsp. salt.
    5 sticks macaroni.

Break the macaroni into small pieces and throw it into 1 quart of boiling water containing the tsp. of salt.  Let it boil uncovered 25 minutes.  Drain off the water and add the macaroni to the hot stock, cover and cook slowly for 10 or 15 minutes.  A little more seasoning may be added if desired.

OYSTER SOUP.

1 pt. oysters. 1/2 pt. cold water. 1/4 tsp. pepper.  Salt to taste. 1 pt. milk. 2 (l.) tbsps. flour. 2 tbsps. butter.

Put a strainer over a bowl and turn the oysters into it.  Pour the water over the oysters and stir with a spoon until all the liquid has passed through the strainer.  Reserve 1/2 cup of the milk, pouring the remainder into the double boiler, set it on the fire.  Put the oyster liquor in a stew-pan, and heat slowly.  Mix the cold milk with the flour, and stirring into the boiling milk; cook for 10 minutes.  When the oyster liquor boils, skim it.  When the flour and milk have cooked for 10 minutes, add the oysters, butter, salt, pepper and oyster liquor.  Cook until the oysters curl on the edge and are plump.  Serve at once.