Spinach Soup

Boil one quart spinach. Chop fine and pass through a sieve or colander. Put this into one qnart boiling milk thickened with one scant tablespoonful of corn starch mixed in a little cold milk. Put into the soup pot two ounces butter, season with salt, pepper, and a dash of nutmeg. Turn out into a hot tureen.

Tomato Soup Without Meat

Put a lump of butter about the size of a walnut into the pot, slice some three or four onions very fine, fry until brown, stirring fre-quently, not to burn or scorch in the least, then turn in your tomatoes and thin to the right consistency by putting in hot water; just before bringing to the table thicken a little cream with flour and stir in, and let come to a boil, then season with red pepper, and salt, and bring on smoking hot.

Swiss Confectionery. Ladies' and Gentlemen's Ice Cream and Coffee Saloon, 416 Twelfth Street. Wm, J. F Laage, Prop

Mayonnaise For Salads, Fish, Etc

Into the yolks of two raw eggs beat slowly about a teacupful of sweet oil, using a wire spoon. If it thickens too rapidly add a little of the white to thin it, before using all of the oil. Add salt, cayenne pepper and lime-juice to suit the taste. The whites beaten to a stiff froth may also be added the last thing.

Mock Ginger Preserves

Cut into strips the thick rind of a watermelon, trim off the green and cut out the inside until the rind is firm; cover with water, into which throw enough soda to make the water taste of it; let stand from twelve to twenty-four hours; take out, boil in clear water until a straw will go easily through; drain; put into syrup made of good brown sugar, very strongly flavored with pounded ginger; let boil slowly until the syrup penetrates the rind. This is almost as good as ginger preserve, A beautiful preserve may be made by cutting the rind into fancy shapes, and substituting white sugar and lemons cut in thin rounds for the ginger and brown sugar. Soda makes the rind more brittle than alum or lime.

To keep jellies from moulding, pulverize loaf sugar and cover the surface of the jelly to the depth of quarter of an inch; this will prevent mould even though the jellies are kept for years.

Currant Jelly

Lick over (but not stem) the currants and put over the fire. Let them boil until the fruit is broken to pieces; strain through a bag. To each pint or bowl of juice allow same quantity of sugar. Set the juice on alone to boil, and while it is warming put the sugar into shallow pie dishes or pans that will fit in your ovens. Boil the juice hard for just three minutes after it begins to boil, skimming off the scum as it rises. By this time the sugar should be as hot as you can bear your hand in it. Throw the sugar into the boiling juice, stirring rapidly all the while; skim and boil just two minutes, and remove at once from the fire. Roll your glasses or cups in hot water and fill with the scalding liquid.