one cupful of stewed and strained tomato. Season with grated onion and celery salt. Add a bit of baking soda if the soup curdles, and serve very hot, with dice of toasted bread.
EGG SOUP—II
To one quart of boiling stock add a grated onion, half a teaspoonful of celery seed, and salt and pepper to taste. Boil five minutes. Add a half cupful of cold boiled rice, bring to the boil once more, take from the fire, add the yolks of two eggs well beaten, and serve at once.
POTATO AND TURNIP SOUP
One half cupful of cold mashed potatoes, one half cupful of cold mashed turnips. Add a teaspoonful of butter, a cupful of hot water, and a teaspoonful of grated onion. Stir until smooth. Add four cupfuls of boiling milk and serve at once.
APPLE SOUP
Rub through a sieve enough apple sauce to make a cupful. Mix a teaspoonful of corn starch with a little cold water, and pour into three cupfuls of boiling water. When thick and transparent, add the apple sauce. Season with salt and cinnamon, and serve either hot or cold.
