Bouillon Or Stock Soup

Four pounds of solid fresh beef from the round, the same amount of bones, beef, veal or chicken which are on hand some time in a large family, put the same on a slow fire with cold water, taking care the meat is well covered with water, allow to boil slowly while scumming until clear; season with salt, then add your vegetables, which should have been pared only a little while before to be fresh; celery root, 1 carrot sliced, turnip, onion, leak and parsley; you can use more seasoning to taste; tie all together and let boil with the soup slowly for 3 hours; take floating grease off and pass through a strainer or napkin; you will then have a strong, clear soup. - F. D.

Brazilian Soup

One can tomatoes, 1 onion, chopped, 3 sprigs parsley, 1 teaspoon salt, 1/2 teaspoon peppercorns, 3 tablespoons butter, 1 cocoanut, 3 cups boiling water, 3 tablespoons flour. Stir together the tomatoes, onion, salt and peppercorns and rub through a sieve. Shell the cocoanut, saving the milk. Put the cocoanut meat through a food chopper. Pour over it boiling water and let it cool, stirring occasionally. Strain through cheese cloth. Melt butter in a saucepan, add the flour and blend. Add the cocoanut water slowly and let mixture boil. Have the tomato puree hot and add it to the cocoanut slowly. Serve at once with bread-sticks, croutons or toasted crackers. - M. C.

Chicken Gumbo, Southern Style - Cut up in very small pieces 1 round lean ham, 3 onions, 4 chili peppers, a little white celery,

3 eschalotes (dry) and 1 old hen chicken; cut in small pieces, put all in a thick bottomed pan with two ounces of butter; cook 30 minutes on slow fire; add 1 gallon of mashed and strained tomatoes and let cook till chicken is done, add pint of okra, salt, pepper, 1 tablespoon Worcestershire sauce, 4 of catsup, let come to boil and serve very hot. - F. D.

Chicken Gumbo

Take a young chicken or a half grown one. Cut it into smooth nice pieces; mix 2 tablespoonfuls of flour (scant measure), with 1 level teaspoonful of salt, 1/2 coffeespoon of pepper together; roll the chicken in this mixture and fry a nice brown in lard or drippings. Have the okra (1 quart cup) cut up into rounds until there is a quart of it; add to the chicken and-fry for about 10 minutes, stirring all the time. Do not let it brown. Now add 2 quarts of boiling water and a small slice of ham. Boil down to 1 1/2quarts. Serve with boiled rice in separate dish. It is greatly improved by the addition of 2 dozen fresh oysters, with their juice; about 10 minutes before serving, or if the oysters cannot be obtained add 2 teacupsful of corn freshly cut from the cob or 1/2 can of canned corn fried with the okra. - Mrs. F. D.

Clam Bisque

Two dozen clams, 1 small onion, 2 tablespoonfuls butter, 3 tablespoonfuls flour, 1/4-cup rolled cracker crumbs, 1/2 green pepper, 2 stalks celery, 1 yolk of egg; place 1 table-spoonful butter in the pan, melt, slice in the onion and green pepper and fry to a light brown, drain the clams, pouring over them 1/2-pint cold water. Add this liquor to the contents of the saucepan, slice in the celery and boil for 10 minutes, skimming carefully. Next add the clams, very finely chopped. Boil up again and cook 5 minutes more, skimming again. Rub up the remaining tablespoon of butter with the 3 of flour and add to the soup, cooking and stirring carefully until it thickens. Take from the stove and pass through a sieve. Place in the same pan again, add the cream, into which the yolk of eggs should have been beaten, cook up once, serve immediately with croutons of fried bread; season to taste. - F. D.