Cream Of Sago Soup

(white stock.)

2 or 3 lbs. veal bone, 2 qts. of water.

Break up the bone; put it into a saucepan and add the water. Bring it very slowly to the boil and take off the scum until clear. Put the pan on a cooler part of the stove and let the stock simmer for six hours, then strain, and when cold remove all fat.

2 qts. of this white stock,

1 pt. of milk, Yolks of four eggs,

2teaspoonfuls of salt,

4 tablespoonfuls of sago,

1/2 saltspoonful of pepper, Let the stock come to a boil, then scatter in the sago and stir for two or three minutes. Cook until each grain is clear; add pepper and salt. Cream the yolks with the milk, add to the soup, then place on cooler part of the stove; let the soup cook three minutes, stirring all the time.

Mrs. U. Hartnell.

(Miss WhittAkar's Cooking School. Pacific Grove).

Cream Of Corn Soup

Remove the corn from one can, cover with three cupfuls of water and simmer for one hour. Strain, press through a sieve. Scald three cupfuls of milk, add the corn and one tablespoonful of butter rubbed smooth with one tablespoonful of flour. Mix until smooth; season with salt, pepper, and a few drops of celery extract. Add one-half cupful of cream and stir until heated. Take from the fire, add the beaten yolk of an egg and serve at once. The egg or cream may be omitted, but the soup is far more delicious with the addition of both. The corn from twelve ears equals one can.

Mrs. A. J. Abbott.

Fish Chowder

Two pounds white fish, (sturgeon preferred), removed from bones and skin, and cut in squares.

4 large potatoes, sliced,

1 onion cut in small pieces, 1/2 cupful of butter. Salt and pepper to taste. Put this to simmer with two cupfuls of boiling water. When ingredients are tender, add one quart of milk and eight or ten fine crackers. When thoroughly hot. serve.

Mrs. G. B. Richmond.

Clam Chowder

Wash one dozen clams, slice an onion; slice two large potatoes: two thin slices of salt pork cut in small squares, and one quart of milk. Fry pork until brown, put in onions and potatoes, add four grated crackers, salt and pepper, and one half of a red pepper chopped fine. Boil all in milk. When boiled twenty minutes add clams and boil a few minutes longer.

Mrs. W. H. Pyburn.

Nantucket Chowder

Cut into very small pieces five or six slices of salt pork, (medium size slices); fry them quite brown; chop two or three onions fine; put them in after the pork is brown and fry till tender; pour hot water into pot. (about two and a half quarts), and three pounds of fish, (rock cod). Let it boil about twenty minutes; season with salt and pepper; make a little thickening of flour and milk and add while boiling. Some like sliced potatoes, but real Nantukcet chowder has neither potatoes nor crackers.

Mrs. M. McHarry.