Chicken Broth

To one quart of chicken stock add four tablespoonfuls of boiled rice and two teaspoonfuls of minced parsley; heat boiling hot; season with salt and pepper, and serve.

Bouillon

Five pounds of beef, taken from the round, Two and one-half quarts of cold water, One level teaspoonful of salt, One carrot,

One tablespoonful of minced onion, One sprig of parsley, One small stalk of celery, Four cloves and four pepper corns.

Cut the meat into small pieces, cover with the cold water and add the salt; let come to the boiling point slowly; simmer from eight to ten hours; add the seasoning and cook one-half hour longer; strain and cool quickly; next morning remove the fat; heat scalding hot; season with salt and pepper, and serve. In making bouillon all the seasoning except salt and pepper may be omitted if preferred.

Vegetable Soup

Two quarts of beef stock,

One carrot,

One-half medium-sized yellow turnip, Two stalks of celery,

Two pounds of cabbage. One-fourth cupful of barley. One onion, Two potatoes. Salt and pepper.

Look the barley in one quart of water for two hours; add the stock and all the vegetables, cut fine, except the potatoes; boil gently for an hour, or until the vegetables are tender, then add the potatoes and cook fifteen minutes; season with salt and pepper.

Consomme

One quart of chicken or veal stock, One quart of beef stock, Four cloves, One inch piece each of mace and cinnamon, Two eggs, One sprig of parsley,

Two tablespoonfuls of minced onion, Two cupfuls of carrots, parsnips and yellow turnip, cut fine, One-half bay leaf, Four pepper corns, One small stalk of celery, Rind and juice of half a lemon.

Brown the vegetables in bacon fat, taking care not to burn them; add them and the spices to the stock and cook slowly one and one-half hours; strain and remove the fat; break the whites and shells of the eggs into one cupful of cold water and mix thoroughly; add to the soup and let come to the boiling point; add lemon, salt and pepper; cook slowly twenty minutes; strain through strainer cloth which has been wet in cold water; reheat the soup; garnish each plate with a thin slice of lemon and three allspice berries; serve very hot.

Vermicelli Soup

Two quarts of beef stock, One teaspoonful of salt, Dash of cayenne pepper,

One cupful of vermicelli, One-half saltspoonful of pepper.

Cook the vermicelli in boiling water about fifteen minutes; drain; heat the stock boiling hot; season with salt and pepper; add the vermicelli, and serve. The vermicelli may be broken or left whole, according to fancy.

Macaroni Soup

One quart of stock, One teaspoonful of salt,

Two sticks of macaroni, One-half saltspoonful of pepper.

Break the macaroni into small pieces; drop into boiling salted water and cook rapidly until the macaroni is tender; drain and allow the cold water to run over it; cut into one-fourth-inch pieces; heat the stock boiling hot; season with pepper and salt; add the macaroni, and serve.

Mulligatawney

Fowl, three pounds, Two large onions, Three stalks of celery, One tablespoonful of curry powder. Five tablespoonfuls of flour,

One-half teaspoonful of pepper,

Veal, three pounds,

One small carrot,

Four tablespoonfuls of butter,

Two teaspoonfuls of salt,

Five quarts of water.

Cut the veal into small pieces; dress the fowl as for roasting; put into the soup kettle; add the water; cover and let come to the boiling point: simmer for four hours, or until the fowl is tender; remove the fowl from the kettle; put butter into the saucepan; cut vegetables very fine; cook in the butter fifteen minutes; skim the vegetables out of the butter and add them to the soup; to the butter add the flour and cook until brown; then add the curry powder; add the whole to the soup, and cook for two hours; season with salt and pepper, then strain and skim; remove skin and bone from the chicken; cut into small pieces; return the soup to the soup kettle after straining-; add the chicken, and simmer gently for thirty minutes; serve with boiled rice.

Note. - To skim soup when you cannot allow it to stand until cold. Pour the soup into a bowl just large enough to hold it; set the bowl on a plate or in another vessel and fill until it runs over; let stand two or three minutes, then slowly pour a little cold water in at one side, and the fat will run over into the plate.

Tomato Soup

One quart can of tomatoes, One tablespoonful of sugar, Four cloves.

One tablespoonful of butter, One tablespoonful of minced onion, One tablespoonful of cornstarch.

One tablespoonful of minced parsley, One pint of water, One pint of soup stock or water. . Four pepper corns. Two teaspoonfuls of salt.

To the tomatoes add the water, sugar, cloves, and pepper corn: stew slowly until the tomatoes are tender; press through a strainer; remove only the seeds and skin. To the stewed and strained tomatoes add the soup stock or water. Melt the butter in a small pan, add the onion and parsley and cook until lightly browned, then add the cornstarch and cook together; slowly add one cupful of the soup, stirring until it forms a smooth sauce; add to the soup and cook fifteen minutes; season with salt and pepper, strain, and serve with croutons.

Croutons

Butter and cut into one-half-inch dice a slice of stale bread one-half inch in thickness; toast until nicely browned; serve with soup.