Okra Soup

2 cups okra (canned)

2 cups water.

1 1/2 cups strained tomato.

2 teaspoons grated onion 2 tablespoons Savora or 4 tablespoons Japanese Soy.

Rub the okra through a colander. Heat the okra and other ingredients, and serve.

Green Peas Soup

1 pint canned peas 1 pint water 1 teaspoon salt.

1 tablespoon butter 1 tablespoon flour 1 slice onion.

Put the peas through the colander. Add the water. Rub together the flour and butter, moistened with a little water. Add this to the peas, and cook with the onion for about fifteen minutes. Salt and serve. Celery salt may be substituted for the onion, if desired.

Potato Soup

1 cup raw sliced potatoes.

2 cups water.

2 sliced onions.

1 teaspoon salt 1 tablespoon butter 3/4 teaspoon celery salt.

1 tablespoon flour.

Cook the sliced potatoes and onion until tender. Rub through the colander. Add 2 cups hot water to the flour and butter, rubbed smooth. Stir until thickened, add to the mashed potato. Reheat, salt, and serve.

Savory Potato Soup

1/3 quart raw sliced potatoes 1 1/2 tablespoons grated onion.

4 tablespoons Nut Soup.

Stock 1 teaspoon salt.

1 quart water.

Dissolve the Nut Soup Stock in the water, add the potatoes, onion and salt and cook until tender. Rub through a colander. While the potatoes are cooking a little marjoram and mint tied in a cheese cloth may be cooked with them, if additional flavoring is desired. Add water to make 1 quart.

Barley Soup

1/2 cup pearl barley.

1 cup strained tomato or:

1/3 Cup condensed tomato.

1 quart water.

2 teaspoons salt.

1/2 teaspoon celery salt.

4 teaspoons Savora or:

2 tablespoons Japanese Soy.

2 tablespoons butter.

1 tablespoon flour.

1 tablespoon sugar.

1 bay leaf.

Put the barley to cook in the boiling salted water together with the strained tomato and bay leaf, until tender, keeping covered while cooking. Add the celery salt, sugar and Savora. Blend the flour and butter. Pour a little of the hot soup into them, stirring meanwhile, then turn back into the remainder of the ingredients and cook 5 minutes.

Nut French Soup

1/8 can Nut Soup Stock 4 cups water.

1 tablespoon browned flour 1 teaspoon salt 1/2 small onion.

2/3 cup stewed tomatoes or:

1/3 Cup condensed tomato.

1/2 bay leaf.

1/8 teaspoon sage.

1/8 teaspoon thyme.

Tie the sliced onion, the bay leaf, sage and thyme in a cloth and let simmer in the water to which has been added the strained, stewed tomatoes, the salt, and the Nut Soup Stock. Let boil slowly about 3/4 hour, then thicken with the browned flour moistened with a little cold water.

Saniterrapin Soup

1 oz. protose (about 1 1/2 tablespoons) 1 tablespoon flour 2 1/2 cups water.

1 tablespoon butter 1/2 teaspoon celery salt 1/2 teaspoon salt.

2 teaspoons Savora.

1 egg yolk.

Shred the protose and cook in water with the seasonings, the Savora and butter. Thicken with the flour and cook 5 minutes. Just before serving, remove from the fire; add a little at a time the beaten egg yolk, letting it drop through a fine strainer and stirring meanwhile.