Almond Cream Soup

Take 1 quart seasoned stock, either beef, veal or chicken, a half pound blanched almonds, pound the almonds fine, use a few drops of the stock occasionally while pounding, lest the almonds become oily; when the almonds are fine enough add a tablespoonful of grated celery and a teaspoonful minced parsley to the stock and allow to heat; set the saucepan on back of stove and allow to simmer for half an hour. Put half a teacup of sweet cream, whipped to a stiff froth in the bottom of the soup tureen, pour the hot soup through a sieve over the cream and serve. - F. D.

Asparagus Soup

Boil 1 quart asparagus cut in inch lengths in 1 quart of water until tender; rub through a colander and return to the water in which it was boiled. Heat 1 pint milk, stir into it 1 tablespoonful butter rubbed with 1 of flour and cook a few minutes. Season and pour into asparagus. Let get boiling hot, pour into tureen over toasted bread cut into dice. Serve at once. - Mrs. A. M.

Beef Soup With Okra

Cut a round steak in small pieces and fry in 3 tablespoonfuls of butter, together with 1 sliced onion, until very brown; put into a soup kettle with 4 quarts of cold water and boil slowly an hour; add salt, pepper and 1 pint of sliced okra, and simmer 31/2 hours longer; strain before serving. - F. D.

Black Bean Soup

One pint black beans, 2 quarts cold water, 1 small onion, 2 stalks celery or 1/4 teaspoon celery salt, 1/2 tablespoon salt, 1/8s teaspoon pepper, 1/4 teaspoon mustard, few grains cayenne, 3 tablespoons butter, l 1/2 tablespoons flour, 2 hard boiled eggs, 1 lemon. Soak beans over night; in the morning drain and add cold water; slice onion and cook 5 minutes with half the butter, adding to beans with celery stalks broken in pieces; dimmer 3 or 4 hours, or until beans are soft; add more water, as water boils away; rub through a sieve, reheat to the boiling point and add salt, pepper, mustard and cayenne well mixed; blend with remaining butter and flour cooked together. Cut eggs in thin slices and lemon in thin slices, removing seeds; put in tureen and strain the soup over them.

Bouillon

(Three pints. Time, 5 hours.) Three pounds of beef cut from under side of round and chopped to a mince, 3 quarts of cold water, 1 onion, 1/2 carrot, 1 sprig of parsley, 2 sticks of celery, 1 bay leaf, 2 cloves, 6 peppercorns, 1 teaspoonful of salt added just before taking the soup from the fire. Take 3 pounds of beef cut from the lower part of the round, remove all the fat, and chop to a fine mince. Place the chopped meat in a saucepan with 3 quarts of cold water, and let it stand 1 hour; then put it on the fire, cover, and let it come slowly to the boiling point, taking off any scum that rises. Then place it where it will only simmer. After is has simmered for 4 hours add the vegetables cut into dice, and the spices, and let it simmer 1 hour longer. Strain into an earthen bowl and let it cool without covering. This stock will not jelly, as no bones are boiled with it. When ready to use remove grease, season, if necessary, with salt and pepper, and put into saucepan with 3/4 of a pound of lean meat chopped fine, and the white of an egg. Stir until it boils. Let it boil 15 minutes. Lay a fine cloth on a sieve and strain through it the bouillon without pressing. It should be perfectly clear and of the color of amber. It can be served in cups. - A. B. D.