For an everyday family soup in which nourishment is the first con sideration, it does not require clear ing. In the sediment there is con siderable nutriment. If it is to be cleared, set the strained, skimmed soup over the fire, mix with the white and crushed shell of one egg, a dash of celery seed, the chopped rind and juice of half a lemon, and pepper and salt if required. Mix thoroughly, heat, and boil ten min utes. Just before taking from the fire, pour in cupful cold water. Pour through the finest strainer, and heat again to the boiling point be fore using.
Mutton Broth.
4 pounds neck mutton, 9 quarts water, 1 onion, 3 stalks celery, 1 small carrot, Bay leaf, Few peppercorns.
Wash the mutton thoroughly, cut it up and place it in the vessel of fire less cooker with water, allow it to boil, then skim and boil slowly fif teen minutes. Add the flavoring and vegetables. Cook ten minutes long er without raising the lid, set it into the cooker five hOurs.
Mock-Turtle Soup.
1 calf's liver, 1 calf's heart, Small knuckle veal, 2 quarts water, 1 onion, Salt and pepper, teaspoonful ground cloves, 2 tablespoonfuls brown flour, Yolks 4 hard-boiled eggs.
Put the liver, heart, and veal into the saucepan of the cooker, cover with water and boil fifteen minutes. Put into the cooker for six hours. When soup is lifted out, strain it, chop the meat fine, add the chopped onion, seasonings, thicken with brown flour, and cook for a few minutes. After pouring into the tureen, add the yolks of the eggs cut in pieces, also some fine cubes of lemon. An excellent way to make this soup, as well as many others, is to leave it in the cooker over night, then strain, skim off any fat that may rise, allow it to cool, and prepare when needed for the table.
Bean Soup.
1 quart white beans, 3 pints boiling water, 1 teaspoonful salt, 1 slice salt pork.
Wash the beans and soak over night; in the morning put them in the fireless vessel, add the pork and salt, boil ten minutes, then set into the cooker for five hours. Strain, thicken, and serve.
Creole Soup.
1 quart brown soup stock, 1 pint tomatoes, 3 tablespoonfuls chopped green peppers, 2 tablespoonfuls chopped onion, cupful butter, cupful flour, Salt, Pepper, Cayenne, 2 tablespoonfuls grated horse radish, 1 teaspoonful vinegar, cupful macaroni rings.
Cook pepper and onion in butter five minutes. Add flour, stock, and
tomatoes, and simmer fifteen min utes. Strain, rub through sieve, and season highly with salt, pepper, and cayenne. Just before serving, add horse-radish, vinegar, and macaroni previously cooked and cut in rings. -FANN/E MERRITT FARMER.
Veal Soup.
2 pounds veal, 2 quarts cold water, 1 cupful chopped ham, 1 onion, 1 tablespoonful parsley, Pepper and salt, 1 pint cream, 3 slices carrot.
Cook veal in water slowly for two or three hours. Take out the veal and add to the boiling stock ham, onion, parsley, and carrot. Let this simmer slowly for an hour, strain, then add the cream, season with salt and pepper, and serve with croutons.
Consomme.
3 pounds lean beef, 1 carrot, 1 turnip, 1 parsnip, 1 onion, 1 red pepper, 1 tablespoonful whole cloves, 1 tablespoonful chopped parsley, 4 stalks celery, 3 quarts water.
Cover the meat with water, and simmer four hours. Add the other ingredients, and cook one hour long er. Strain and stand over night. Next day skim off the grease, add the • white and shell of one egg to clear it, boil up, strain again, and serve with imperial sticks.
Brown Stock.
10 pounds shin beef, 3 slices bacon, 4 onions, 3 carrots, 1 turnip, 1 bunch celery, 1 sprig parsley, I sprig thyme, 12 cloves, 2 tablespoonfuls butter, 2 tablespoonfuls salt, 1 teaspoonful pepper, 7 quarts cold water.
Cut in rather small pieces all the meat from a shin of beef; break the bone in pieces, and put into a large pot with bacon, onions, carrots, tur nip, celery, parsley, thyme, salt, cloves, pepper, butter, and a cupful cold water. Set it over a brisk fire, stirring frequently to prevent burn ing. Cook until the juice from the meat and vegetables begins to thick en. Then add cold water, set it back on the fire, where it will simmer slowly for six hours, skimming very often. Strain carefully through a fine sieve, not bruising the vegeta bles. Next morning skim off the fat. You can make a variety of soups from this stock by adding to it maca roni, Italian paste, or finely cut vegetables.
Tomato Soup.
2 tablespoonfuls butter, 2 tablespoonfuls onion, 1 bay leaf, 10 peppers, I tablespoonful chopped ham, 1 tablespoonful flour, 1 can tomatoes, 3 cupfuls stock, 1 teaspoonful salt, Dash Malhenny's Tabasco Sauce.