SOUPS.

Remarks on Soup Stock.

There is a number of methods of making soup stocks, and no two will

give exactly the same results. One of the simplest and most

satisfactory is that of clear stock or bouillon. By this the best

flavor of the meat is obtained, for none passes off in steam, as when

the meat is boiled rapidly. The second mode is in boiling the stock a

great deal, to reduce it. This gives a very rich soup, with a marked

difference in the flavor from that made with clear meat kept in water

at the boiling point. The third way leaves a mixed stock, which will

not be clear unless whites of eggs are used. In following the first

methods we buy clear beef specially for the stock, and know from the

beginning just how much stock there will be when the work is

completed. By the second method we are not sure, because more or less

than we estimate may boil away. The third stock, being made from bones

and pieces of meat left from roasts, and from the trimmings of raw

meats, will always be changeable in color, quantity and quality. This

is, however, a very important stock, and it should always be kept on

hand. No household, even where only a moderate amount of meat is used,

should be without a stock-pot. It can be kept on the back of the range

or stove while cooking is going on. Two or three times a week it

should be put on with the trimmings and bones left from cooked and

uncooked meats. This practice will give a supply of stock at all

times, which will be of the greatest value in making sauces, side

dishes and soups. Meat if only slightly tainted will spoil a stock;

therefore great care must be taken that every particle is perfectly

sweet.

Vegetables make a stock sour very quickly, so if you wish to keep a

stock do not use them. Many rules advise putting vegetables into the

stock-pot with the meat and water and cooking from the very beginning.

When this is done they absorb the fine flavor of the meat and give the

soup a rank taste. They should cook not more than an hour--the last

hour--in the stock. A white stock is made with veal or poultry. The

water in which a leg of mutton or fowl have been boiled makes a good

stock for light soups and gravies. A soup stock must be cooled quickly

or it will not keep well. In winter any kind of stock ought to keep

good a week. That boiled down to a jelly will last the longest. In the

warm months three days will be the average time stock will keep.

Stock for Clear Soups.

Five pounds of clear beef, cut from the lower part of the round; five

quarts of cold water. Let come to a boil, slowly; skim carefully, and

set where it will keep just at the boiling point for eight or ten

hours. Strain, and set away to cool. In the morning skim off all the

fat and turn the soup into the kettle, being careful not to let the

sediment pass in. Into the soup put an onion, one stalk of celery, two

leaves of sage, two sprigs of parsley, two of thyme, two of summer

savory, two bay leaves, twelve pepper-corns and six whole cloves. Boil

gently from ten to twenty minutes; salt and pepper to taste. Strain

through an old napkin. This is now ready for serving as a simple clear

soup or for the foundation of all kinds of clear soups.

Mixed Stock.

Put the trimmings of your fresh meats and the bones and tough pieces

left from roasts or broils into the soup pot with one quart of water

to every two pounds of meat and bones. When it comes to a boil, skim

and set back where it will simmer six hours; then add a bouquet of

sweet herbs, one onion, six cloves and twelve pepper-corns to each

gallon of stock. Cook two hours longer; strain and set in a cool

place. In the morning skim off the fat. Keep in a very cool place.

This can be used for common soups, sauces, and where stock is used in

made dishes. It should always be kept on hand, as it really costs

nothing but the labor (which is very little), and enters so often into

the preparation of simple, yet toothsome, dishes.

Consommé.

Eight pounds of a shin of veal, eight pounds of the lower part of the

round of beef, half a cupful of butter, twelve quarts of cold water,

half a small carrot, two large onions, half a head of celery, thirty

pepper-corns, six whole cloves, a small piece each of mace and

cinnamon, four sprigs each of parsley, sweet marjoram, summer savory

and thyme, four leaves of sage, four bay leaves, about one ounce of

ham. Put half of the butter in the soup pot and then put in the meat,

which has been cut into very small pieces. Stir over a hot fire until

the meat begins to brown; then add one quart of the water, and cook

until there is a thick glaze on the bottom of the kettle (this will be

about an hour). Add the remainder of the water and let it come to a

boil. Skim carefully, and set back where it will simmer for six hours.

Fry the vegetables, which have been cut very small, in the remaining

butter for half an hour, being careful not to burn them. When done,

turn into the soup pot, and at the same time add the herbs and spice.

Cook one hour longer; salt to taste and strain. Set in a very cold

place until morning, when skim off all the fat. Turn the soup into the

pot, being careful not to turn in the sediment, and set on the fire.

Beat the whites and shells of two eggs with one cup of cold water.

Stir into the soup, and when it comes to a boil, set back where it

will simmer for twenty minutes. Strain through a napkin, and if not

ready to use, put away in a cold place. This will keep a week in

winter, but not more than three days in summer. It is a particularly

nicely-flavored soup, and is the foundation for any clear soup, the

soup taking the name of the solid used with it, as _Consommé au

Ris_, Consommé with Macaroni, etc.

Bouillon.

Bouillon, for Germans and other parties, is made the same as the clear

stock, using a pint of water to the pound of meat, and seasoning with

salt and pepper and with the spice, herbs and vegetables or not, as

you please. It should be remembered that the amount of seasoning in

the recipe referred to is for one gallon of stock.

White Stock.

Six pounds of a shin of veal, one fowl, three table-spoonfuls of

butter, four stalks of celery, two onions, one blade of mace, one

stick of cinnamon, eight quarts of cold water, salt, pepper. Wash and

cut the veal and fowl into small pieces. Put the butter in the bottom

of the soup pot and then put in the meat. Cover, and cook gently

(stirring often) half an hour, then add the water. Let it come to a

boil, then skim and set back where it will boil gently for six hours.

Add the vegetables and spice and boil one hour longer. Strain and cool

quickly. In the morning take off all the fat. Then turn the jelly

gently into a deep dish, and with a knife scrape off the sediment

which is on the bottom. Put the jelly into a stone pot and set in a

cold place. This will keep a week in cold weather and three days in

warm.

Consommé à la Royale.

Two eggs, two table-spoonfuls of milk, one-fourth of a tea-spoonful of

salt. Beat eggs with a spoon, and add milk and salt Turn into a

buttered cup, and place in a pan of warm water. Cook in a slow oven

until firm in the centre. Set away to cool. Cut into small and

prettily-shaped pieces; put into the tureen, and pour one quart of

boiling consomme or clear stock on it.

Cheese Soup.

One and a half cupfuls of flour, one pint of rich cream, four table-

spoonfuls of butter, four of grated Parmesan cheese, a speck of

cayenne, two eggs, three quarts of clear soup stock. Mix flour, cream,

butter, cheese and pepper together. Place the basin in another of hot

water and stir until the mixture becomes a smooth, firm paste. Break

into it the two eggs, and mix quickly and thoroughly. Cook two minutes

longer, and set away to cool. When cold, roll into little balls about

the size of an American walnut When the balls are all formed drop them

into boiling water and cook gently five minutes; then put them in the

soup tureen and pour the boiling stock on them. Pass a plate of finely

grated Parmesan cheese with the soup.

Thick Vegetable Soup.

One quart of the sediment which is left from the clear stock, one

quart of water, one-fourth of a cupful of pearl barley, one good-sized

white turnip, one carrot, half a head of celery, two onions, about two

pounds of cabbage, three potatoes, salt and pepper. Wash the barley

and put it on in the quart of water, and simmer gently for two hours.

Then add all the vegetables (except the potatoes), cut very fine, and

the quart of stock. Boil gently for one hour and a half, then add the

potatoes and the salt and pepper. Cook thirty minutes longer. When

there is no stock, take two pounds of beef and two quarts of water.

Cook beef, barley and water two hours, and add the vegetables as

before. The meat can be served with the soup or as a separate dish.

Mulligatawny Soup.

One chicken or fowl weighing three pounds, three pounds of veal, two

large onions, two large slices of carrot, four stalks of celery, three

large table-spoonfuls of butter, one table-spoonful of curry powder,

four of flour, salt, pepper, five quarts of water. Take two table-

spoonfuls of the fat from the opening in the chicken and put in the

soup pot As soon as melted, put in the vegetables, which have been cut

very fine. Let all cook together for twenty minutes, stirring

frequently, that it may not burn; then add the veal, cut into small

pieces. Cook fifteen minutes longer; then add the whole chicken and

the water. Cover, and let it come to a boil. Skim, and set back where

it will simmer for four hours (in the mean time taking out the chicken

when it is tender). Now put the butter into a small frying-pan, and

when hot, add the dry flour. Stir until a rich brown; then take from

the fire and add the curry powder. Stir this mixture into the soup,

and let it cook half an hour longer; then strain through a sieve,

rinse out the soup pot and return the strained soup to it. Add salt

and pepper and the chicken (which has been freed from the bones and

skin and cut into small pieces); simmer very gently thirty minutes.

Skim off any fat that may rise to the top, and serve. This soup is

served with plain boiled rice in a separate dish or with small squares

of fried or toasted bread. The rice can be served in the soup if you

choose.

Mulligatawny Soup, No. 2.

Chicken or turkey left from a former dinner, bones and scraps from

roast veal, lamb or mutton, four quarts of water, four stalks of

celery, four table-spoonfuls of butter, four of flour, one of curry,

two onions, two slices of carrot, salt, pepper, half a small cupful of

barley. Put on the bones of the poultry and meat with the water. Have

the vegetables cut very fine, and cook gently twenty minutes in the

butter; then skim them into the soup pot, being careful to press out

all the butter. Into the butter remaining in the pan put the flour,

and when that is brown, add the curry powder, and stir all into the

soup. Cook gently four hours; then season with salt and pepper, and

strain. Return to the pot and add bits of chicken or turkey, as the

case may be, and the barley, which has been simmering two hours and a

half in clear water to cover. Simmer half an hour and serve.

Green Turtle Soup.

One can of green turtle, such as is put up by the "Merriam Packing

Co." Separate the green fat from the other contents of the can, cut

into dice and set aside. Put one quart of water with the remainder of

the turtle; add twelve pepper-corns, six whole cloves, two small

sprigs each of parsley, summer savory, sweet marjoram and thyme, two

bay leaves, two leaves of sage. Have the herbs tied together. Put one

large onion, one slice of carrot, one of turnip, and a stalk of

celery, cut fine, into a pan, with two large table-spoonfuls of

butter. Fry fifteen minutes, being careful not to burn. Skim carefully

from the butter and put into the soup. Now, into the butter in which

the vegetables were fried, put two table-spoonfuls of dry flour, and

cook until brown. Stir into the soup; season with salt and pepper and

let simmer very gently one hour. Strain, skim off all the fat and

serve with thin slices of lemon, egg or force-meat balls, and the

green fat. The lemon should have a very thin rind; should be put into

the tureen and the soup poured over it Cooking the lemon in this or

any other soup often gives it a bitter taste. If the soup is wished

quite thick, add a table-spoonful of butter to that in which the

vegetables were cooked, and use three table-spoonfuls of flour instead

of two. Many people use wine in this soup, but it is delicious

without. In case you do use wine there should not be more than four

table-spoonfuls to this quantity. If you desire the soup extremely

rich, use a quart of rich soup stock. The green turtles are so very

large that it is only in great establishments that they are available,

and for this reason a rule for preparing the live turtle is not given.

Few housekeepers would ever see one. The cans contain not what is

commonly called turtle soup, but the meat of the turtle, boiled, and

the proper proportions of lean meat, yellow and green fat put

together. They cost fifty cents each, and a single can will make soup

enough for six persons.

Black Bean Soup.

A pint of black beans, soaked over night in three quarts of water. In

the morning pour off this water, and add three quarts of fresh. Boil

gently six hours. When done, there should be one quart. Add a quart of

stock, six whole cloves, six whole allspice, a small piece of mace, a

small piece of cinnamon, stalk of celery, a bouquet of sweet herbs,

also one good-sized onion and one small slice each of turnip and

carrot, all cut fine and fried in three table-spoonfuls of butter.

Into the butter remaining in the pan put a spoonful of flour, and cook

until brown. Add to soup, and simmer all together one hour. Season

with salt and pepper, and rub through a fine sieve. Serve with slices

of lemon and egg balls, the lemon to be put in the tureen with the

soup.

Scotch Broth.

Two pounds of the scraggy part of a neck of mutton. Cut the meat from

the bones, and cut off all the fat. Then cut meat into small pieces

and put into soup pot with one large slice of turnip, two of carrot,

one onion and a stalk of celery, all cut fine, half a cup of barley

and three pints of cold water. Simmer gently two hours. On to the

bones put one pint of water; simmer two hours, and strain upon the

soup. Cook a table-spoonful of flour and one of butter together until

perfectly smooth; stir into soup, and add a teaspoonful of chopped

parsley. Season with salt and pepper.

Meg Merrilies' Soup.

One hare, one grouse, four onions, one small carrot, four slices of

turnip, a bouquet of sweet herbs, three table-spoonfuls of rice flour,

four table-spoonfuls of butter, half a cupful of stale bread, half a

cupful of milk, one egg, six quarts of water. Wash the grouse and hare

and put to boil in the six quarts of cold water. When this comes to a

boil, skim, and set back where it will simmer for one hour. Then take

out the hare and grouse and cut all the meat from the bones. Return

the bones to the soup and simmer two hours longer. Cut the meat into

handsome pieces, roll in flour, and fry in the butter till a rich

brown. Set aside for the present. Slice the onions, and fry in the

butter in which the meat was fried; when brown, add to the soup. Make

force-meat balls of the livers of the hare and grouse (which have been

boiled one hour in the stock), the egg, bread and milk. Boil the bread

and milk together until a smooth paste. Mash the livers with a strong

spoon, then add bread and milk and the egg, unbeaten. Season well with

pepper and salt and, if you like, with a little lemon juice. Shape

into small balls and fry in either chicken fat or butter. Put these

into the soup twenty minutes before dishing. Have the turnip and

carrot cut into small pieces and cooked one hour in clear water. When

the bones and the onions have simmered two hours, strain and return to

the soup pot. Add the fried meat and vegetables. Mix the rice flour

with a cupful of cold water; add to the soup, season with salt and

pepper, simmer ten minutes. Add force-meat balls and simmer twenty

minutes longer.

Okra Soup.

One cold roast chicken, two quarts of stock (any kind), one of water,

quarter of a pound of salt pork, one quart of green okra, an onion,

salt, pepper, three table-spoonfuls of flour. Cut the okra pods into

small pieces. Slice the pork and onion. Fry the pork, and then add the

onion and okra. Cover closely, and fry half an hour. Cut all the meat

from the chicken. Put the bones on with the water. Add the okra and

onion, first being careful to press out all the pork fat possible.

Into the fat remaining put the flour, and stir until it becomes a rich

brown; add this to the other ingredients. Cover the pot, and simmer

three hours; then rub through a sieve, and add the stock, salt and

pepper and the meat of the chicken, cut into small pieces. Simmer

gently twenty minutes. Serve with a dish of boiled rice.

Okra Soup, No. 2.

One pint of green okra, one of green peas, one of green com, cut from

the cob, half a pint of shell beans, two onions, four stalks of

celery, two ripe tomatoes, one slice of carrot, one of turnip, two

pounds of veal, quarter of a pound of fat ham or bacon, two table-

spoonfuls of flour, four quarts of water, salt, pepper. Fry the ham or

bacon, being careful not to bum. Cut the veal into dice; roll these in

the flour and fry brown in the ham fat; then put them in the soup pot.

Fry the onion, carrot and turnip in the remaining fat. Add these to

the veal, and then add the okra, cut into small pieces, the shell

beans, celery and water. Simmer two hours, and then add the tomatoes,

corn, peas and salt and pepper. Simmer half an hour longer and serve

without straining. If dried okra be used for either soup, half the

quantity given in the recipes is sufficient Okra is often called

gumbo. The same kind of a soup is meant under both names.

Grouse Soup.

The bones of two roasted grouse and the breast of one, a quart of any

kind of stock, or pieces and bones of cold roasts; three quarts of

cold water, two slices of turnip, two of carrot, two large onions, two

cloves, two stalks of celery, a bouquet of sweet herbs, three table-

spoonfuls of butter, three of flour. Cook the grouse bones in three

quarts of water four hours. The last hour add the vegetables and the

cloves; then strain, and return to the lire with the quart of stock.

Cook the butter and the flour together until a rich brown, and then

turn into the stock. Cut the breast of the grouse into very small

pieces and add to the soup. Season with salt and pepper and simmer

gently half an hour. If there is any fat on the soup, skim it off.

Serve with fried bread. When bones and meat are used instead of the

stock, use one more quart of water, and cook them with the grouse

bones.

Spring Soup.

Half a pint of green peas, half a pint of cauliflower, one pint of

turnip, carrot, celery and string beans (all the four vegetables being

included in the pint), half a cupful of tomato, half a pint of

asparagus heads, two quarts of soup stock--any kind will do; three

table-spoonfuls of butter, three table-spoonfuls of flour, and salt

and pepper. Cook all the vegetables, except the peas and tomato, in

water to cover one hour. Cook butter and dry flour together until

smooth, but not brown; stir into the stock, which has been heated to

the boiling point. Now add the tomato and simmer gently fifteen

minutes; then strain. Add the peas and cooked vegetables to the

strained soup, and simmer again for thirty minutes. Serve small slices

of toasted bread in a separate dish.

Spring and Summer Soup Without Stock.

Quarter of a pound of salt pork, or three large table-spoonfuls of

butter; three large young onions, half a small head of cabbage, three

potatoes, half a small carrot, half a small white turnip, three table-

spoonfuls of flour, two quarts of water, six large slices of toasted

bread, salt, pepper, one small parsnip. Cut the pork into thin slices;

place these in the soup pot and let them fry out slowly. Have the

vegetables (except the potatoes), cut quite fine, and when the pork is

cooked, put the vegetables into the pot with it. Cover tightly, and

let cook very gently, on the back of the stove, one hour. Stir

frequently to prevent burning. Add the water, which should be boiling.

Let simmer gently for one hour, and then add the potatoes, cut into

slices, and the flour, which has been mixed with a little cold water.

Season with salt and pepper, and simmer gently an hour longer. Have

the toasted bread in the tureen. Turn the soup on it and serve. A pint

of green peas, cooked in the soup the last half, is a great addition.

When the butter is used, let it melt in the soup pot before adding the

vegetables.

Giblet Soup.

The giblets from two or three fowl or chickens, any kind of stock, or

if there are remains of the roast chickens, use these; one large

onion, two slices of carrot, one of turnip, two stalks of celery, two

quarts of water, one of stock, two large table-spoonfuls of butter,

two of flour, salt, pepper. Put the giblets on to boil in the two

quarts of water, and boil gently until reduced to one quart (it will

take about two hours); then take out the giblets. Cut all the hard,

tough parts from the gizzards, and put hearts, livers and gizzards

together and chop rather coarse. Return them to the liquor in which

they were boiled, and add the quart of stock. Have the vegetables cut

fine, and fry them in the butter until they are very tender (about

fifteen minutes), but be careful they do not burn; then add the dry

flour to them and stir until the flour browns. Turn this mixture into

the soup, and season with pepper and salt. Cook gently half an hour

and serve with toasted bread. If the chicken bones are used, put them

on to boil in three quarts of water, and boil the giblets with them.

When you take out the giblets, strain the stock through a sieve and

return to the pot; then proceed as before.

Potage à la Reine,

Boil a large fowl in three quarts of water until tender (the water

should never more than bubble). Skim off the fat, and add a teacupful

of rice, and, also, a slice of carrot, one of turnip, a small piece of

celery and an onion, which have been cooked slowly for fifteen minutes

in two large table-spoonfuls of butter. Skim this butter carefully

from the vegetables, and into the pan in which it is, stir a table-

spoonful of flour. Cook until smooth, but not brown. Add this, as well

as a small piece of cinnamon and of mace, and four whole cloves. Cook

all together slowly for two hours. Chop and pound the breast of the

fowl very fine. Rub the soup through a fine sieve; add the pounded

breast and again rub the whole through the sieve. Put back on the fire

and add one and a half table-spoonfuls of salt, a fourth of a

teaspoonful of pepper and a pint of cream, which has come just to a

boil. Boil up once and serve. This is a delicious soup.

Tomato Soup.

One quart can of tomato, two heaping table-spoonfuls of flour, one of

butter, one teaspoonful of salt, one of sugar, a pint of hot water.

Let tomato and water come to a boil Rub flour, butter and a table-

spoonful of tomato together. Stir into boiling mixture, add seasoning,

boil all together fifteen minutes, rub through a sieve, and serve with

toasted bread. This bread should first be cut in thin slices; should

be buttered, cut into little squares, placed in a pan, buttered side

up, and browned in a quick oven.

Mock Bisque Soup.

A quart can of tomato, three pints of milk, a large table-spoonful of

flour, butter the size of an egg, pepper and salt to taste, a scant

teaspoonful of soda. Put the tomato on to stew, and the milk in a

double kettle to boil, reserving however, half a cupful to mix with

flour. Mix the flour smoothly with this cold milk, stir into the

boiling milk, and cook ten minutes. To the tomato add the soda; stir

well, and rub through a strainer that is fine enough to keep back the

seeds. Add butter, salt and pepper to the milk, and then the tomato.

Serve immediately. If half the rule is made, stir the tomato well in

the can before dividing, as the liquid portion is the more acid.

Onion Soup.

One quart of milk, six large onions, yolks of four eggs, three table-

spoonfuls of butter, a large one of flour, one cupful of cream, salt,

pepper. Put the butter in a frying-pan. Cut the onions into thin

slices and drop in the butter. Stir until they begin to cook; then

cover tight and set back where they will simmer, but not burn, for

half an hour. Now put the milk on to boil, and then add the dry flour

to the onions, and stir constantly for three minutes over the fire.

Then turn the mixture into the milk and cook fifteen minutes. Rub the

soup through a strainer, return to the fire, season with salt and

pepper. Beat the yokes of the eggs well; add the cream to them and

stir into the soup. Cook three minutes, stirring constantly. If you

have no cream, use milk, in which case add a table-spoonful of butter

at the same time.

Potato Soup.

A quart of milk, six large potatoes, one stalk of celery, an onion and

a table-spoonful of butter. Put milk to boil with onion and celery.

Pare potatoes and boil thirty minutes. Turn off the water, and mash

fine and light. Add boiling milk and the butter, and pepper and salt

to taste. Rub through a strainer and serve immediately. A cupful of

whipped cream, added when in the tureen, is a great improvement. This

soup must not be allowed to stand, not even if kept hot. Served as

soon as ready, it is excellent.

Asparagus Soup.

Two bundles of asparagus, one quart of white stock or water, one pint

of milk, and one of cream, if stock is used, but if water, use all

cream; three table-spoonfuls of butter, three of flour, one onion,

salt and pepper. Cut the tops from one bunch of the asparagus and cook

them twenty minutes in salted water to cover. The remainder of the

asparagus cook twenty minutes in the quart of stock or water. Cut the

onion into thin slices and fry in the butter ten minutes, being

careful not to burn; then add the asparagus that has been boiled in

the stock. Cook five minutes, stirring constantly; then add flour, and

cook five minutes longer. Turn this mixture into the boiling stock and

boil gently twenty minutes. Rub through a sieve, add the milk and

cream, which has just come to a boil, and also the asparagus heads.

Season with salt and pepper, and serve. Dropped eggs can be served

with it if you choose, but they are rattier heavy for such a delicate

soup.

Green Pea Soup.

Cover a quart of green peas with hot water, and boil, with an onion,

until they will mash easily. (The time will depend on the age of the

peas, but will be from twenty to thirty minutes.) Mash, and add a pint

of stock or water. Cook together two table-spoonfuls of butter and one

of flour until smooth, but not brown. Add to the peas, and then add a

cupful of cream and one of milk. Season with salt and pepper, and let

boil up once. Strain and serve. A cupful of whipped cream added the

last moment is an improvement.

Pumpkin Soup.

Two pounds of pumpkin. Take out seeds and pare off the rind. Cut into

small pieces, and put into a stew-pan with half a pint of water.

Simmer slowly an hour and a half, then rub through a sieve and put

back on the fire with one and a half pints of boiling milk, butter the

size of an egg, one tea-spoonful of sugar, salt and pepper to taste,

and three slices of stale bread, cut into small squares. Stir

occasionally; and when it boils, serve.

Cream of Celery Soup.

A pint of milk, a table-spoonful of flour, one of butter, a head of

celery, a large slice of onion and small piece of mace. Boil celery in

a pint of water from thirty to forty-five minutes; boil mace, onion

and milk together. Mix flour with two table-spoonfuls of cold milk,

and add to boiling milk. Cook ten minutes. Mash celery in the water in

which it has been cooked, and stir into boiling milk. Add butter, and

season with salt and pepper to taste. Strain and serve immediately.

The flavor is improved by adding a cupful of whipped cream when the

soup is in the tureen.

Tapioca Cream Soup.

One quart of white stock, one pint of cream or milk, one onion, two

stalks of celery, one-third of a cupful of tapioca, two cupfuls of

cold water, one table-spoonful of butter, a small piece of mace, salt,

pepper. Wash the tapioca, and soak over night in cold water. Cook it

and the stock together, very gently, for one hour. Cut the onion and

celery into small pieces, and put on to cook for twenty minutes with

the milk and mace. Strain on the tapioca and stock. Season with salt

and pepper, add butter, and serve.

Cream of Rice Soup.

Two quarts of chicken stock (the water in which fowl have been boiled

will answer), one tea-cupful of rice, a quart of cream or milk, a

small onion, a stalk of celery and salt and pepper to taste. Wash rice

carefully, and add to chicken stock, onion and celery. Cook slowly two

hours (it should hardly bubble). Put through a sieve; add seasoning

and the milk or cream, which has been allowed to come just to a boil.

If milk, use also a table-spoonful of butter.

Cream of Barley Soup.

A tea-cupful of barley, well washed; three pints of chicken stock, an

onion and a small piece each of mace and cinnamon. Cook slowly

together five hours; then rub through a sieve, and add one and a half

pints of boiling cream or milk. If milk, add also two table-spoonfuls

of butter. Salt and pepper to taste. The yolks of four eggs, beaten

with four table-spoonfuls of milk, and cooked a minute in the boiling

milk or cream, makes the soup very much richer.

Duchess Soup.

One quart of milk, two large onions, three eggs, two table-spoonfuls

of butter, two of flour, salt, pepper, two table-spoonfuls of grated

cheese. Put milk on to boil. Fry the butter and onions together for

eight minutes; then add dry flour, and cook two minutes longer, being

careful not to burn. Stir into the milk, and cook ten minutes. Rub

through a strainer, and return to the fire. Now add the cheese. Beat

the eggs, with a speck of pepper and half a teaspoonful of salt.

Season the soup with salt and pepper. Hold the colander over the soup

and pour the eggs through, upon the butter, and set back for three

minutes where it will not boll. Then serve. The cheese may be omitted

if it is not liked.

Yacht Oyster Soup.

A quart of milk, one of oysters, a head of celery, a small onion, half

a cupful of butter, half a cupful of powdered cracker, one teaspoonful

of Worcestershire sauce, a speck of cayenne and salt and pepper to

taste. Chop onion and celery fine. Put on to boil with milk for twenty

minutes. Then strain, and add the butter, cracker, oyster liquor,

(which has been boiled and skimmed), and finally the seasoning and

oysters. Cook three minutes longer, and serve.

Lobster Soup with Milk.

Meat of a small lobster, chopped fine; three crackers, rolled fine,

butter--size of an egg, salt and pepper to taste and a speck of

cayenne. Mix all in the same pan, and add, gradually, a pint of

boiling milk, stirring all the while. Boil up once, and serve.

Lobster Soup with Stock.

One small lobster, three pints of water or stock, three large table-

spoonfuls of butter and three of flour, a speck of cayenne, white

pepper and salt to taste. Break up the body of the lobster, and cut

off the scraggy parts of the meat. Pour over these and the body the

water or stock. If there is "coral" in the lobster, pound it and use

also. Boil twenty minutes. Cook the butter and flour until smooth, but

not brown. Stir into the cooking mixture and add the seasoning. Boil

two minutes, and strain into a saucepan. Have the remainder of the

lobster meat--that found in the tail and claws--cut up very fine, and

add it to the soup. Boil up once, and serve.

Philadelphia Clam Soup.

Twenty-five small clams, one quart of milk, half a cupful of butter,

one table-spoonful of chopped parsley, three potatoes, two large

table-spoonfuls of flour, salt, pepper. The clams should be chopped

fine end put into a colander to drain. Pare the potatoes, and chop

rather fine. Put them on to boil with the milk, in a double kettle.

Rub the butter and flour together until perfectly creamy, and when the

milk and potatoes have been boiling fifteen minutes, stir this in, and

cook eight minutes more. Add the parsley, pepper and salt, and cook

three minutes longer. Now add the clams. Cook one minute longer, and

serve. This gives a very delicate soup, as the liquor from the clams

is not used.

Fish Chowder.

Five pounds of any kind of fish, (the light salt-water fish is the

best), half a pound of pork, two large onions, one quart of sliced

potatoes, one quart of water, one pint of milk, two table-spoonfuls of

flour, six crackers, salt, pepper. Skin the fish, and cut all the

flesh from the bones. Put the bones onto cook in the quart of water,

and simmer gently ten minutes. Fry the pork; then add the onions, cut

into slices. Cover, and cook five minutes; then add the flour, and

cook eight minutes longer, stirring often. Strain on this the water in

which the fish bones were cooked and boil gently for five minutes;

then strain all on the potatoes and fish. Season with salt and pepper,

and simmer fifteen minutes. Add the milk and the crackers, which were

first soaked for three minutes, in the milk. Let it boil up once, and

serve. The milk maybe omitted, and a pint of tomatoes used, if you

like.

Corn Chowder.

Cut enough green corn from the cob to make a quart; pare and slice one

quart of potatoes; pare and slice two onions. Cut half a pound of pork

in slices, and fry until brown then take up, and fry the onions in the

fat. Put the potatoes and corn into the kettle in layers, sprinkling

each layer with salt, pepper and flour. Use half a teaspoonful of

pepper, one and a half table-spoonfuls of salt and three of flour.

Place the gravy strainer on the vegetables, and turn the onions and

pork fat into it, and with a spoon press the juice through; then

slowly pour one and one-fourth quarts of boiling water through the

strainer, rubbing as much onion through as possible. Take out the

strainer, cover the kettle, and boil gently for twenty minutes. Mix

three table-spoonfuls of flour with a little milk, and when perfectly

smooth, add a pint and a half of rich milk. Stir this into the boiling

chowder. Taste to see if seasoned enough, and if it is not, add more

pepper and salt. Then add six crackers, split, and dipped for a minute

in cold water. Put on the cover, boil up once, and serve.

Corn Soup.

One pint of grated green com, one quart of milk, one pint of hot

water, one heaping table-spoonful of flour, two table-spoonfuls of

butter, one slice of onion, salt and pepper to taste. Cook the corn in

the water thirty minutes. Let the milk and onion come to a boil. Have

the flour and butter mixed together, and add a few table-spoonfuls of

the boiling milk. When perfectly smooth stir into the milk; and cook

eight minutes. Take out the onion and add the corn. Season to taste,

and serve.

Glaze.

Boil four quarts of consommé rapidly until reduced to one quart. Turn

into small jars, and cool quickly. This will keep for a month in a

cool, dry place. It is used for soups and sauces and for glazing

meats.

French Paste for Soups.

A preparation for flavoring and coloring soups and sauces comes in

small tin boxes. In each box there are twelve little squares, which

look very much like chocolate caramels. One of these will give two

quarts of soup the most delicious flavor and a rich color. The paste

should not be cooked with the soup, but put into the tureen, and the

soup poured over it; and as the soup is served, stir with the ladle.

If you let it boil with the clear soup the flavor will not be as fine

and the soup not as clear. It may be used with any dark or clear soup,

even when already seasoned. It is for sale in Boston by S.S. Pierce

and McDewell & Adams; New York: Park, Tilford & Co., retail, E.C.

Hayward & Co., 192-4 Chamber street, wholesale; Philadelphia: Githens

& Rexsame's; Chicago: Rockwood Bros., 102 North Clark street; St.

Louis: David Nicholson. The paste costs only twenty-five cents per

box.

Egg Balls.

Boil four eggs ten minutes. Drop into cold water, and when cool remove

the yolks. Pound these in a mortar until reduced to a paste, and then

beat them with a teaspoonful of salt, a speck of pepper and the white

of one raw egg. Form in balls about the size of a walnut. Roll in

flour, and fry brown in butter or chicken fat, being careful not to

burn.

Fried Bread for Soups.

Cut stale bread into dice, and fry in boiling fat until brown. It will

take about half a minute. The fat must be smoking in the centre when

the bread is put into it.