Muse, sing the man who did to Paris go, That he might taste their soups and mushrooms know. -W. King.

Soup Stock

To each quart of cold water allow one pound of meat and bone in about equal proportions; one pint of cleaned vegetables, such as carrot, onion, celery, etc., cut in pieces; one bunch of soup herbs, being a sprig of parsley, two bay leaves, and any dry herbs of which the flavor is desired; seasoning of salt and pepper to taste, together with a little celery seed if fresh celery is not in season.

Wipe the meat, and cut into small pieces, chop the bones, and add, together with the vegetables and soup herbs. Pour the water, which must be cold, over them, and bring very slowly to the boiling point; skim if necessary, and cook slowly for six hours, keeping the stock-pot closely covered. Then strain the stock and leave uncovered in a cool place till cold. Then remove the fat. Do not allow it to stand in the stock-pot.

Consomme

1 lb. knuckle of veal. 1 lb. knuckle of beef. 5 or 6 cups water.

Wash and wipe meat. Cut all meat into small dice, break the bones, add the water, and let stand 1 hour. Put on fire and let simmer 3 hours, or put in fireless cooker over night. Remove from fire, strain, let stand until fat hardens, remove fat, season, clear, reheat, and serve. Clear by allowing a white and shell of one egg to each quart of stock. Beat egg slightly, break shell in small pieces and add to stock. Place on fire and stir constantly until boiling. Boil 2 minutes. Set back where it can simmer 5 minutes. Remove scum and strain thru two thickness of cheesecloth placed over a small strainer. - Mrs. Moorehead.

Bouillon

3 lbs. beef. Salt and pepper.

2 quarts water.

Cut the meat in small pieces; add the cold water; heat slowly and simmer 5 hours, then strain through a fine sieve; season to taste and when cold remove the fat that has formed. Should there be more than 10 cups, reduce to that quantity. To be served hot. - Mrs. O. B. Edmonson.

Canned Vegetables For Soup

1 pk. of tomatoes,

1 doz. carrots,

1 doz. onions,

1 ½ doz. ears of corn,

2 heads of white cabbage, 1 bunch of parsley,

3 stalks of celery,

Chop vegetables not too fine, add small handful of salt to every gal. Boil until carrots are soft, and can hot. Add this to beef stock in winter. It makes fine soup. This makes about 16 or 18 pts.

Mrs. George Washburn, Columbus, Ohio.

Soup Croutons

Cut stale bread, without crust, into half-inch cubes and fry golden brown in hot fat. Or cut slices of buttered bread into cubes and crisp m a hot oven. either drop into the soup just before serving, or hand with it.

Rice Tomato Soup (Original)

Prepare two quarts of good stock. I prefer a shank bone and a ham bone for the stock. Cook together slowly for ½ hour the following:

1 quart tomatoes, 1 small red pepper, Good pinch nutmeg, Small bay leaf,

1 stalk celery, ½ teaspoon cinnamon, ½ teaspoon sage 5 or 6 cloves.

Strain and add to the soup stock which has been strained also. Cook ¼ cup of rice and add to the above mixture. Thicken slightly with cornstarch or arrow-root. Let it boil up thoroughly, salt to taste and serve with croutons. - Mrs. John E. Keene.