Consomme With Poached Eggs

4 lbs. beef from round.

1 chicken.

1 slice ham.

1 1/2 gals. water.

1 stalk celery.

8 eggs.

4 carrots.

1 turnip.

1 tablespoon salt.

1 sprig parsley.

1 teaspoon pepper.

Boil all the above ingredients except eggs about 6 hours, keeping well skimmed; strain and put aside until next day; remove fat, if not clear, boil again with the white of two eggs, whipped and crushed egg shells. Strain through a flannel dipped in ice water. Serve with poached eggs.

Corn Soup

1 qt. milk. 1 teaspoon minced parsley.

1 1/2 qt. beef stock. 1/2 teaspoon chopped onion.

1/2 cup butter. 1 teaspoon salt.

3/4 tablespoon flour. 1 pod pepper.

1/2 doz. ears corn, or 2 cups canned corn.

Cut corn from cobbs and boil cobbs in stock; chop corn, put in milk and boil with seasoning, until well cooked; add stock strained, thickened with flour and butter. 1/2 cup sweet cream can be added, if desired.

Cream Op Crab Soup

1 doz. crabs boiled and picked. 1 3/4 tablespoons flour. 1/2 teaspoon grated onion. 1/4 teaspoon cayenne pepper. 1 1/2 teaspoon minced parsley.

2 tablespoons butter.

2 qts. milk.

1 teaspoon salt.

8 drops Tobasco sauce.

Put milk and crabs on to boil with seasoning; add flour and butter creamed. Cook about 10 minutes, add parsley and serve very hot.

Crab Soup

1 doz. crabs.

1 qt. of tomatoes.

1 teaspoon minced parsley

2 tablespoons butter. 1 onion. 1 sprig marjoram.

3 bay leaves. 1 tablespoon coloring pepper.

1 sprig thyme. 1 pod pepper.

1 tablespoon browned flour.

2 tablespoons butter. 1 teaspoon salt. 4 qts. water. 1 pod garlic.

Scald crabs, pick six, reserving the meat, add the other crabs broken in pieces with tomatoes and all seasonings to the water, boil about 3 hours and then strain shells from soup. Just before serving add crabs' meat, butter and flour creamed.

Fish And Tomato Soup

1 gal. water.

1 head and 4 slices red fish.

2 cups, or 1 doz. fresh tomatoes. 1 teaspoon chopped onion. 1 teaspoon minced parsley. 10 drops Tobasco sauce. 1 tablespoon browned flour. 1 tablespoon Worcestershire sauce.

1 bay leaf. 1 sprig thyme. 1 sprig marjoram 1 pod garlic. 1 tablespoon salt. 1/2 cup butter. 1 pod pepper.

Boil head of fish in water with herbs, onion and garlic; cut up fish; remove bones and fry in butter, then add flour, tomatoes and broth that the head was boiled in. Cook about 3 hours and add Tobasco and Worcestershire sauces, parsley and butter.

Gumbo Fillet

1 chicken, or 3 lbs. veal.

1/2 teaspoon chopped parsley.

50 oysters.

1 slice ham.

1 tablespoon browned flour.

1 onion.

1 tablespoon butter.

1 teaspoon fillet. 4 qts. water.

2 bay leaves.

1 pod pepper.

2 teaspoons salt.

Cut chicken or veal and flour it. Put lard in pot and fry chicken, or veal, onion and ham, add water. Boil about 4 hours. Drop oysters in about 10 minutes before serving. Add butter and fillet sifted just as you take it off the fire. Do not let it boil after fillet is added.

Serve with boiled rice.