1/3 cup carrot
1/3 cup turnip
½ cup celery
1½ cup potato
½ onion
1 quart water
5 tablespoons butter
½ tablespoon finely chopped parsley
Salt and pepper to taste

Wash and scrape a small carrot. Wash and pare half a turnip. Wash and pare potatoes. Wash and scrape celery. Cut vegetables into cubes of uniform size. Cut onion into thin slices. Mix vegetables (except potatoes) and cook ten minutes in four tablespoons of butter, stirring constantly. Add potatoes, cover, and cook two minutes. Add water and boil one hour or until vegetables are soft. Beat with spoon or fork to break vegetables. Add remaining butter and parsely. Season with salt and pepper.

Invaluable to the Resistance.

3 or 4 lb fowl
1 tbsp salt
1 small onion
2 qt cold water

Clean the bird and cut into small pieces. Place in pot with onion and salt. Add water and very slowly bring to a boil. Skim fat from surface, cover, and allow to simmer slowly for 3 hours. Strain through cheesecloth.

½ lb salt pork, diced
2 medium-sized onions, sliced.
3 cups diced raw potatoes
½ tsp salt
¼ tsp pepper
2 cups boiling water
1 qt clams, chopped
1 qt milk
2 tbsp butter
Crackers (Vermont "common crackers" preferred for traditionalists)

Cook the pork until crisp, add the onions and cook about five minutes. Next put in the potatoes, seasonings, and water, cover, and simmer 10 minutes. Finally, add the clams with their liquor, the milk, and butter, and continue cooking until the potatoes are tender and the clams well plumped, about 10 minutes. Arrange crackers in hot soup dishes and pour the chowder over them, or serve crisp crackers separately. Serves 4 or 6.

Either all soft clams or equal parts of hard and soft may be used. If soft shell clams are used the firmer portions should be finely chopped and cooked with the potatoes.

For "the Ox" and other of the thousand voices.

2 or 3 oxtails
3 tbsp bacon fat or drippings
Water
1 bay leaf
Salt and pepper
1 qt diced mixed vegetables
1 tbsp Worcestershire sauce

Wash, dry, and disjoint the oxtails, then brown in the bacon fat or drippings. Cover with water, add the bay leaf, and a little salt, and simmer until the meat is quite tender. Strain, add the diced vegetables—carrots, onion, turnip, potatoes, celery—and simmer until these are tender, but not broken. Meanwhile, chop the meat, return it to the soup, reheat, and if necessary add additional salt and peopper, with the Worcestershire sauce. Serves 6.

Possibly a wartime entry at Chez O'Shea—and no ration points!

Soupbone (3 to 4 pounds)
2 quarts cold water
2 teaspoons salt
¼ teaspoon pepper
1 bay leaf
½ medium head of cabbage
2 medium onions, sliced
1 cup chopped celery
1 cup chopped beet or turnip tops
1 tablespoon fat or oil

Cover bone with water and add salt, pepper and bay leaf. Heat to boiling and cook 1½ hurs. Cut cabbage into eighths and cook with remaining vegetables in fat or oil. Brown well. Add to stock and bone and continue cooking for ¾ hour. Remove meat from bone and add to soup. Serves 8.