"The onion is a homely plant, And rank as most that grows, And yet it beats, to mix with soup The lily or the rose."

Meats for soup should always be put on to cook in cold water, and allowed to simmer slowly for several hours.

Stock should be prepared the day before the soup is needed.

Essence of celery or celery seed can be used for soups if celery stocks are not at hand.

Soups should be cooked in granite or porcelain kettles.

To Clarify Soups

Beat an egg, shell and all. add a little cold water and some of the hot stock and beat again; then pour into soup while boiling and beat the whole thoroughly and long. Let it boil up once, remove and strain through a hot wet napkin.

Stock For Soups

To four pounds of beef add four quarts of cold water and one tablespoonful of salt, one bay leaf, six cloves, one onion, one carrot, one turnip and one dozen whole black peppers. Bring slowly to a simmering- point, never allowing to boil up. If the bone is a shank have

Use Krough's Vanilla and Lemon Extracts the bone broken, and for four pounds cook four hours. If brisket, cut in squares and cook two hours. Beef-steak bones, ends of steaks and chops, cold meats that cannot be used otherwise, either cooked or raw, should be used for the stock kettle. When done, boil up well for ten minutes, strain, and set away to cool. When cold, skim off all the fat, and use the stock as desired for the basis of all consomme and vegetable soups.

Mrs. J. R. Dixon, Stockton.

Dice For Soups

Cut slices of bread and butter them; cut into small squares, put into a pan, buttered side up, and brown in a quick oven.

CARAMEL, (for coloring soups brown).

Place two tablespoonfuls of brown sugar in a sauce pan, let boil up and burn almost black. While still boiling add one cupful of boiling water, a tablespoonful at a time. Strain and bottle for future use.

Mrs. J. R. Dixon, Stockton.

Soup Stock

To four pounds lean beef put four quarts cold water. Put in the water without salt, and let it come slowly to boiling point. Skim well before the agitation of the water has broken the scum, then add a teaspoonful of salt and a dash of cold water to help the scum rise again; skim; set back and let it simmer gently, that is, boil on one side, not all over, for six or eight hours, until the meat is in rags; add a little pepper, strain into an earthen vessel, let it cool, and remove all the grease. This will keep for a week in cool weather If a very white stock is desired, veal can be used instead of beef. If not clear, beat an egg slightly, shell and all, put into the stock, let come to a boil and skim.

Mrs. J. B. Bennett.

Clear Soup

One pint of stock to one pint of water, a few drops of onion juice, and salt-spoonful of celery salt. Take one-half inch slices of stale bread, cut in one-half inch dice, dip in beaten egg, roll in a mixture of one tablespoonful of finely chopped parsley, one-half tablespoonful chopped onion, one tablespoonful grated cheese, a pinch of salt and a dash of cayenne; saute in a tablespoonful of butter until a golden brown. Lay on brown paper for a minute then drop in the soup.

Mrs. J. B. Bennett.