Venison Soup
Is excellent, made as above, with water instead of milk, and plenty of corn. And it is very convenient for a new settlement.
Tomato Soup
Take a shin or leg of beef, and cut off all the meat. Put it, with the bones, in a large soup-pot, and season it slightly with salt and pepper. Pour on a gallon of water. Boil and skim it well. Have ready half a peck of ripe tomatos, that have been quartered, and pressed or strained through a sieve, so as to be reduced to a pulp. Add half a dozen onions that have been sliced, and a table-spoonful of sugar to lessen a little the acid of the tomatos. When the meat is all to rags, and the whole thoroughly done, (which will not be in less than six hours from the commencement) strain it through a cullender, and thicken it a little with grated bread crumbs.
This soup will be much improved by the addition of a half peck of ochras, peeled, sliced thin, and boiled with the tomatos till quite dissolved.
Before it goes into the tureen, see that there are no shreds of meat or bits of bone left in the soup.