"Cap - What's there?

1st Servant - Things for the cook, sir; but I know not what." - Romeo and Juliet.

Celery Soup

One large head of celery cut into inch pieces, put it into 2 quarts of stock and let it simmer an hour, or until the celery is very soft. Strain and put on to boil again. Put a tablespoonful of butter in a small sauce pan and when melted and bubbling stir in a large tablespoon of flour quickly, then add gradually a cup of the soup and stir vigorously till perfectly smooth. When this boils and thickens stir into the soup. Put the yolks of 2 eggs in a cup and beat until light, fill the cup up with rich milk, add to the boiling soup, let come to the boiling point and serve. Mrs. E. J. McKinney.

Cream Of Celery Soup

Boil 12 stalks of celery cut in small pieces in 3 pints of water for one-half hour. Add one-half onion and 2 blades of mace and pass through a sieve. Mix 1 tablespoonful of butter, add to the soup with a pint of milk and salt and pepper to taste. A cupful of cream added just before serving makes a great improvement. Mrs. D. M. Candor.

Black Bean Soup

One pt. black beans, 2 qts. cold water, 2 teaspoonfuls salt, 1 small onion, 1 salt spoonful pepper, one-fourth salt spoonful cayenne, 1 salt spoonful mustard, 1 tablespoonful flour, 2 tablespoonfuls butter, 1 lemon, 2 hard boiled eggs. Have about two quarts when done. Rub the beans through a sieve, put to boil again, add salt, pepper and mustard. When boiling thicken it with flour and butter which have been cooked together. Cut lemon and eggs in dish and pour soup over them. Clarance Brock Dickerson.

Noodle Soup

Two well beaten eggs, a pinch of salt, enough flour to make very stiff. Knead until as smooth as glass, take piece size of walnut, roll thin as wafer. When all dough is rolled out roll the pieces together as for roll jelly cake, cut in very narrow strips, then stir slowly into boiling broth, well seasoned, half hour before serving. Mrs. S. Adams.

Noodles

Take one egg, 1 tablespoonful of butter, 1 cupful of sour milk, 1 teaspoonful of soda, and flour enough to make roll thin. Cut in fine strips and drop in boiling beef soup.

Mrs. W. R. Marsh.

Consomme

Chop one pound lean beef, mix with it a sliced onion or carrot, six eggs "shells and all" and a little salt and pepper. Mix thoroughly with 3 quarts of cold stock and put in a sauce pan on range to let it come to a boil, skimming from time to time, so that it may not burn. After boiling very slowly fifteen minutes, strain through napkin and your consomme will be ready to serve. If attention is paid to this, soup should be as clear as champagne. From this consomme a variety of soups can be made. Mrs. T. Hartzelle Cobb.

Asparagus Soup

One bunch asparagus boiled in a quart of salted water for 20 minutes. Press asparagus through a colander. Put a quart of milk in double boiler adding a little parsley and a piece of onion. For thickening use two ounces of butter and 3 spoonfuls of flour rubbed together and thinned with milk, then stir into boiling milk until it thickens. Add to the asparagus. Mrs. Vic Bassett.