Consomme should be strained until very, very clear. Salt and stir thoroughly. When cool the fat must be removed from the top. If it is to be served as jelly, or iced, it must be heated enough to mould. It is served hot, also, as a liquid.

Consomme Montmorency

Wipe a four-pound knuckle of veal, remove meat from bone, and cut in small pieces. Cook two stalks of celery broken in pieces, eight slices of carrot, one (medium sized) onion sliced, two sprigs each of parsley and thyme, and a bit of bay-leaf, in two tablespoonfuls of butter six minutes. Put meat bone and vegetables into a soup-kettle and add three quarts of cold water. Clean and truss a four-pound fowl, put in kettle and place kettle on the range; cover and cook until fowl is tender, when it should be removed and the stock allowed to cook two hours longer, then strain and cool; remove fat, and clear, by using the white and shell of one egg to each quart of stock. Soak one-fourth of a cupful of pearl tapioca overnight in cold water to cover; drain and cook in boiling water until transparent, drain again and allow cold water to run through strainer in which tapioca was drained to separate the globules; add to cleared soup with one-fourth cupful pieces cut from breast meat of fowl. Add salt to taste; reheat and serve.

Chicken Consomme

Boil a well scalded and cleaned fowl. Add to the liquor, a blade of mace, or celery, and a small onion if desired. Boil until the meat separates from the bones. Strain, salt, and place to cool. Remove fat. Serve hot or as jelly. - Mrs. Wm. F. Dermont, Williams, Ariz.

Consomme Of Mutton

Place twelve mutton shanks, one pound of lean beef, and an' onion, with four quarts of water in an iron kettle, and allow to simmer four to six hours. Strain off. Salt to taste. When cool, place on ice to harden and serve iced. Or, serve hot.

Veal, Consomme

Take a knuckle of veal, a fowl, four mutton shank bones, three blades of mace or celery, a few pepper corns, an onion, and boil in three quarts of water. When it boils up, skim until the scum ceases to rise. Cover the vessel, and allow to simmer four to six hours. Salt, cool, and serve iced or hot. - Contributed, Williams, Ariz.