TOMATO SOUP—­Into a saucepan put one quart can of tomatoes and two cups of broth from soup bones.  To make this cover the bones and meat with cold water and simmer slowly for several hours.  Add to tomato and stock a bit of bay leaf, one stalk celery cut in pieces, six peppercorns, a level teaspoon of salt and a rounding teaspoon of sugar.  Cook slowly until tomato is soft.  Meanwhile put a rounding tablespoon of butter in a small saucepan and when melted and hot turn in a medium-sized onion cut fine.  When this has cooked slowly until yellow, but not browned, add enough of the tomato to dilute it, then turn all back into the larger saucepan.  Mix and press through a strainer to take out the seeds and bits of vegetables, reheat, and serve with small croutons.

TOMATO SOUP, CORNED BEEF STOCK—­Put one quart can tomatoes on to boil, add six peppercorns, one-half inch blade of mace and a bit of bay leaf the same size.  Fry one sliced onion in one level tablespoonful butter or beef fat until slightly colored, add this to the tomato, and simmer until the tomato is quite soft, and the liquor reduced one-half.  Stir in one-fourth teaspoon of soda, and when it stops foaming turn into a puree strainer and rub the pulp through.  Put the strained tomato on to boil again and add an equal amount of corned beef liquor, or enough to make three pints in all.

Melt one heaped tablespoon butter in a smooth saucepan, add one heaped tablespoon cornstarch, and gradually add part of the boiling soup.  Stir as it thickens, and when smooth stir this into the remainder of the soup.  Add one teaspoon salt and one-fourth teaspoon paprika.  Reserve one pint of this soup to use with spaghetti.  Serve buttered and browned crackers with the soup.

VEGETABLE BROTH—­Take turnips, carrots, potatoes, beets, celery, all, or two or three, and chop real fine.  Then mix with them an equal amount of cold water, put in a kettle, just bring to a boil, not allowing it to boil for about three or four hours, and then drain off the water.  The flavor will be gone from the vegetables and will be in the broth.

VEGETABLE SOUP—­Take one-half a turnip, two carrots, three potatoes, three onions and a little cabbage.  Run through a meat chopper with coarse cutter and put to cook in cold water.  Cook about three hours.  If you wish you can put a little bit of cooking oil in.  When cooked add one quart of tomatoes.  This will need about six quarts of water.

The most nutritious soups are made from peas and beans.

VEGETABLE SOUP (without stock)—­One-half cup each of carrot and turnip, cut into small pieces, three-fourths cup of celery, cut fine, one very small onion sliced thin, four level tablespoons of butter, three-fourths cup of potato, cut into small dice, one and one-half quarts of boiling water, salt and pepper to taste.  Prepare the vegetables and cook the carrot, celery and onion in the butter for ten minutes without browning.  Add the potato and cook for three minutes longer, then add the water and cook slowly for one hour.  Rub through a sieve, add salt and pepper to taste, and a little butter if desired.