SQUIRREL SOUP.

Wash and quarter three or four good sized squirrels; put them on, with
a small tablespoonful of salt, directly after breakfast, in a gallon
of cold water. Cover the pot close, and set it on the back part of
the stove to simmer gently, _not_ boil. Add vegetables just the same
as you do in case of other meat soups in the summer season, but
especially good will you find corn, Irish potatoes, tomatoes and Lima
beans. Strain the soup through a coarse colander when the meat has
boiled to shreds, so as to get rid of the squirrels' troublesome
little bones. Then return to the pot, and after boiling a while
longer, thicken with a piece of butter rubbed in flour. Celery and
parsley leaves chopped up are also considered an improvement by many.
Toast two slices of bread, cut them into dice one-half inch square,
fry them in butter, put them into the bottom of your tureen, and then
pour the soup boiling hot upon them. Very good.


TOMATO SOUP. No. 1.

Place in a kettle four pounds of beef. Pour over it one gallon of cold
water. Let the meat and water boil slowly for three hours, or until
the liquid is reduced to about one-half. Remove the meat and put into
the broth a quart of tomatoes, and one chopped onion; salt and pepper
to taste. A teaspoonful of flour should be dissolved and stirred in,
then allowed to boil half an hour longer. Strain and serve hot. Canned
tomatoes in place of fresh ones may be used.


TOMATO SOUP. No. 2.