Soup Stock

Beef is the best meat for making good stock, as it contains the most nourishment. A shank bone should be well cracked (that the marrow may be ex-tracted). Put on to cook in cold water, allowing a full quart for every pound of beef, and by very gradual heat come to a slow simmer, which should be kept up five or six hours. Soup, on no account, should be allowed to boil, except for the last fifteen minutes to cook vegetables in finishing. For the first hour of simmering, it should be frequently skimmed. Bits of left over meats may also be used for stock. As a flavoring, celery seed, a piece of bay leaf, a red pepper pod, horse-radish root, mushroom par-ings or onion may be added at discretion.

If soup has been over-salted use a teaspoonful of sugar and a tablespoonful of vinegar.

Thickening For Soups - Bigne Zoupa

One pint water, rind of one lemon, two small pieces cinnamon. Boil five minutes; then add flour to boiling water until stiff as dough and boil about fifteen minutes, stirring constantly; Turn out on a plate to cool; then add from three to five eggs and pound into the cooled flour mixture with potato masher until thoroughly mixed; then break off in pieces about the size of small marble and fry quickly in deep fat. Can be used in any kind of hot broth.

Guerina Fayqueosta.

Egg Soup

Crumb stale bread until you have as much as is desired and brown in plenty of butter. Do not have the bread too fine and stir it continually while browning. Then bake one egg over browned bread and stir a short time longer. Remove into tureen and pour water into pan, salting well, and when it boils pour over bread. Have enough to cover and eat at once. Especially nice for the sick.

Mrs. A. H. Secrist.

Cider Soup

Boil three pints of cider, skim, put one-half cup sugar in cider, take two cups of bread cut in dice, brown in butter, take two eggs, beat well, add two tablespoonfuls of sugar, two tablespoonfuls of flour, one and one-half cups of milk, few whole allspice, add to boiling cider. Stir browned bread in mixture last. M. V. R.

Bean Soup

Soak the beans over night, put beef or ham bones over fire with cold water to cover. Let come to boil with the beans. When quite soft strain through a wire sieve and put back to broth. Season with salt and pepper to taste.

Old Fashioned Bean Soup

Boil a ham bone with one pint of soup beans and add two or three onions. Mrs. M. J. Bowman.

Cream Of Pea Soup

One pint of canned peas, one quart of milk, one tablespoonful of butter, two tablespoonfuls of flour, salt and pepper to taste. Press the peas through a colander. Put the milk on to boil; as soon as it boils add the peas. Rub the flour and butter together, add them to the boiling soup, and stir constantly until it thickens. Add salt and pepper and serve at once. Mrs. C. E. Ehrehart.

Clam Chowder

Three dozen clams, eight large potatoes, three good sized onions, six tomatoes, six hard boiled eggs, butter size of a walnut, one quart milk, a little pars-ley. Put clams through a meat grinder and boil separately for five minutes. Boil potatoes which have been cut in cubes with the tomatoes and onions. Then add butter, parsley, clams, eggs and milk. Don't allow it to boil after milk is added.

Mrs. S. L. Bixler.