The Blue Grass Cook Book

page 47

Boil the head in plenty of water till tender. Strain and add to the liquor the
ingredients, and flavor with sherry or wine. Boil eggs hard and slice and add to
soup.

      VEGETABLE SOUP (No. 1)
Take a 10-cent soup-bone and put it in 1 1/2 gallons water and let boil slowly
for 5 hours. When cool, add 4 potatoes cut in small pieces, 4 tomatoes, 4 ears
of corn, and 2 onions. Season with salt and pepper to taste, and let it cook
slowly for 3 hours. Then thicken with 2 tablespoons flour. Serve hot.

      VEGETABLE SOUP (No. 2)
Have good strong stock which has been made the day before. Strain in the kettle
and add:

  1 carrot,

  1 small cabbage,

  1 tablespoon rice,

  1 onion,

  3 tomatoes.

Chop all ingredients very fine. Boil 1 hour. Serve with small toasted squares.
For clear soup, strain and leave all the ingredients out.

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