TOMATO SOUP—IX
Prepare as above, using half a cupful of cooked noodles, cut fine, in place of the macaroni.
ONION AND POTATO SOUP
Slice two onions, and fry brown in a tablespoonful of butter. Add two tablespoonfuls of flour, three cupfuls of milk, and half a cupful of cold, mashed potato. Season with salt, pepper, and celery salt, and stir until thick. Strain through a sieve, re-heat, and serve with dice of toasted bread.
MUTTON SOUPS
Make a stock of the bones and trimmings of mutton or lamb roasts and chops. Either cooked or uncooked meat may be used. Simmer until the meat is in rags. Strain and set aside until cool. When cold, take the cake of fat from the surface, and use the stock in combination with barley, sago, spaghetti, rice, vermicelli, peas, noodles, celery, tapioca, tomato, onion, or lentils. These soups may be thickened with butter and flour, or with the yolk of eggs.
