Method.

Cut meat into small pieces, add bones, cover with water, heat slowly to boiling-point, add 1 c. cold water, simmer gently 4 hours, add vegetables and seasonings, boil 1 pour pour into an earthen bowl through wet cloth. In the morning skim off every particle of fat, add slightly beaten white of egg and crushed shell to jelly - 1 egg to a quart of stock - place on fire and stir until it boils. Boil 5 m. or until it breaks free from scum, simmer gently 15 m., add tiny piece of ice or a little cold water, remove carefully from fire, pour through wet cloth into a bowl, when required, remove any particle of fat, heat, add flavoring and serve.

No. 22. Bouillon

Beef. 35 cts.

A : 21/2 lbs. lean beef from round, cut into inch pieces, brown slightly with small onion stuck with 3 cloves and sauted in marrow from bones or in 1 tbsp. butter, add 1 lb. bones, 2 qts. cold water;

B : 1 tbsp. each of celery, carrots, and turnips cut into dice, 1 tsp. salt, 4 peppercorns, 1/2 bay-leaf, sprig parsley ; C : 2 tbsps. sherry, 1 tsp. caramel or lump of sugar.

Simmer A 4 hours, add B, simmer 1 hour, strain, when cold, clear (see Clear Soups); add C and serve hot.

Clam or Oyster. 20 cts.

A: 1 pt. clams or oysters chopped fine, and their liquor ;

B : 1 pt. water, 1/2 tsp. celery salt or seed, blade of mace, dash cayenne, 1/4 tsp. salt.

Cook A 5 m., add B, when boiling strain through cloth, serve in cups, adding a little butter or whipped cream to each cup.

Chicken. 25 cts.

A : 1 qt. chicken stock highly seasoned ;

B : 2 tbsps. sherry, 1/2 tsp. beef extract.

Heat A, which should be perfectly clear ; add B, strain through cheese-cloth and serve.

No. 23. Consomme

For 18 Persons

A: 2 lbs. beef from round, 1 small knuckle veal, I small fowl, 5 qts. cold water, or 3 11 without fowl;

B : 1 tbsp. each carrots, turnips, and onions cut into d

1 tbsp. salt, 1/2 tsp. sweet marjoram, 1/2 tsp. thyme, peppercorns, 1 bay-leaf, 1 sprig parsley ;

C : 2 tbsps. sherry, 1 tbsp. caramel or lump of Sugar.

Simmer A 4 hours, add B, simmer 1 hour, strain, clear ; when ready to serve add (See Clear Sou

To slightly thicken a clear soup, dissolve 1 tbsp. of arrow-root with a little cold soup, add to the hot soup, stir until boiling and serve.

To color a clear soup, dissolve 1 tbsp. arrowroot in 1 c. cold milk, add to soup, then add coloring paste, and serve with whipped cream.

No. 24. Consomme with Brussels Sprouts

35 cts

A : 2 c. Brussels sprouts soaked in cold salted water 20 m. and boiled in freshly boiling salted water 15 m.;

B : 3 pts. hot Consomme No. 23 (Consomme).

Add A to B and serve at once.

No. 25. Consomme Claret

70 cts.

A: 1 pt. Consomme No. 23 (Consomme) boiled with a 3-inch stick of cinnamon 5 m., add 1 pt. claret, 1 pt. hot water, 1 tbsp. sugar ;

B : 3 egg yolks beaten ;

C : Egg whites beaten stiff.

Pour 1 c. of A over B, cook until spoon is coated, add the remainder, remove from lire fold in (', and serve. This soup may be served cold at a warm-weather dinner.

No. 26. Consomme Cucumber

38 cts.

A : 2 cucumbers sliced, 1 c. water;

B : 3 pts. hot Consomme No. 23 (Consomme), \ c. cooked green peas, 1/2 tsp. sugar, 1/2 tsp. salt.

Cook A half an hour, add to B and serve.

No. 27. Consomme Curry

30 cts.

A : 1 slice egg-plant fried and cut into dice, 1 heart or fond of French artichoke boiled and cut into dice, 1 tbsp. boiled rice, 1 tsp. curry dissolved in hot water ;

B : 3 pts. hot Consomme No. 23 (Consomme).

Add A to B and serve.

No. 28. Consomme Neapolitan

33 cts.

A : 1 tbsp. boiled spaghetti cut into pieces, 1 tbsp. boiled ham cut into dice, 3 tbsps. sauted mushrooms cut into dice. B : 3 pts. hot Consomme No. 23 (Consomme).

Add A to B and serve.

No. 29. Consomme with Pates

33 cts.

A : \ c. cooked meat or sweet-breads chopped fine, 1 tsp. lemon juice, 1/2 an egg beaten slightly, 1 tbsp. fine bread-crumbs, 1/2 tsp. parsley, 2 or 3 drops onion juice, 1/4 tsp. salt, dash of nutmeg and cayenne ;

B : 3 pts. hot Consomme No. 23 (Consomme).

Mix A, drop from teaspoon on buttered tin and bake 3 or 4 m., or poach in boiling water, add to B and serve.

No. 30. Consomme Printanier

33 cts.

A : 2 tbsps. each carrot and turnip cut with fancy cutters, 2 tbsps. each green peas, asparagus-tips and string beans ;

B : 3 pts. hot Consomme No. 23 (Consomme).

Cook A in boiling salted water 20 m., add B and serve.

No. 31. Consomme Royal

A : 3/4 c. milk scalded with slice of onion, sprig of parsley, cool and add to 1 egg slightly beaten, with 1/8 tap. salt, dash cayenne and nutmeg. This may be delicately col- ored with color paste ; 15 : 3 pts. hot Consomme No. 23 (Consomme).

Pour A into a shallow buttered pan, bake 10m.; when cold cut into diamonds or dice with wet knife, add to B, and serve.

No. 32. Consomme Royal au Parmesan

A : 1 tbsp. Parmesan cheese. Follow Recipe No. 31 (Consomme Royal), omitting nutmeg and adding A.

No. 33. Consomme with Timbales

35 cts.

A : 1 c. cooked peas, chicken, chestnuts, or sweet-breads, mashed smooth with 1/2 c. stock : add 2 egg whites beaten stiff, 1/4 tsp. salt, dash nutmeg and cayenne : B: 3 pts. hot Consomme No. 23 (Consomme).

Turn A into tiny buttered timbale moulds, bake in pan of hot water 10 m.; remove from moulds, add to B, serve one in each plate.