TURKEY SOUP
Make a stock, using the bones and trimmings of turkey, either cooked or uncooked, and omitting the stuffing. Strain the liquor and use with vegetables or grains as suggested above. The soup may be thickened if desired.
CABBAGE SOUP
Fry one cupful of cold, cooked cabbage in a tablespoonful of butter. Add a tablespoonful of flour, salt, pepper, and four cupfuls of stock. Boil until it thickens. Strain through a sieve, re-heat, season with salt, pepper, and onion juice, and serve.
BLACK BEAN SOUP
One cupful of cold, cooked black beans, reheated in four cupfuls of stock. Boil until the beans are very soft, rub through a sieve, re-heat, season with salt, pepper, and lemon-juice. Add a hard-boiled egg cut fine, and a teaspoonful of sherry.
CREAM OF CHICKEN AND CELERY
Use the root, tops and outer stalks of a head of celery. Chop fine, and boil until tender in two cupfuls of chicken broth. Blend two
