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drain, pour cold water over it, then lay the sticks close together. Cut in inch pieces and add to a plain soup stock.

      BOUILLON.

      4 lbs. beef from the round.

      2 lbs. bone.

      3 quarts water.

      1 tablespoonful salt.

      6 peppercorns.

      3 cloves.

      1 bay leaf.

      1 celery root.

      1 teaspoonful mixed herbs.

      Boil down to two quarts, then remove the fat and clear. Add more seasoning if desired.

      TOMATO SOUP.

      1 quart of stock.

      1 can tomatoes.

      1 teaspoonful sugar.

      Salt and pepper to taste.

      1 tablespoonful flour.

      Add the tomato, sugar, salt and pepper to the stock, let it cook one hour. With cold water make a thickening of the flour and add that, cook ten minutes. Strain through a fine sieve. Just before serving add one-fourth cup of cream, if liked. This is a great improvement.

      VEGETABLE SOUP.

      1 quart of stock.

      1 pint of boiling water.

      1/2 cup each of chopped onion, carrot, turnip and cabbage.

      1/2 cup cooked and strained tomato.

      1 teaspoonful chopped parsley.

      1 teaspoonful salt and a little pepper.

      Cook the vegetables in the stock until tender, or the vegetables can first be cooked in boiling salted water and then added.

      MOCK TURTLE SOUP.

      Clean a calf’s head thoroughly, cut in several pieces, then soak an hour in cold water. Drain off the water, add four quarts of cold water and a tablespoonful salt and cook slowly until the meat slips from the bones. Remove the meat, but let the bones remain, then add

      5 cloves.

      8 peppercorns.

      5 allspice.

      2 onions, sliced.

      2 carrots, sliced.

      1 turnip, sliced.

      3 celery roots.

      1 tablespoonful herbs.

      Inch of stick cinnamon.

      Let simmer for two hours, strain and set away until cold. Before serving, remove the fat and for every quart of stock, brown one tablespoonful of butter; when brown add one tablespoonful of flour, and gradually the stock. Season with salt and pepper if required. Cut in small dice one-half cup of the cooked meat to every quart and add to the stock with slices of hard-boiled egg or the yolk of egg made in little balls, the juice of half a lemon and thin slices of the rind, two tablespoonfuls of sherry. This can be omitted, if desired.

      OX-TAIL SOUP.

      2 ox tails.

      1 onion.

      1 tablespoonful beef or salt pork drippings.

      4 quarts water.

      1 tablespoonful salt.

      6 peppercorns.

      4 cloves.

      2 roots celery.

      2 teaspoonfuls chopped parsley.

      1 tablespoonful mixed herbs.

      Wash and cut the ox tail at the joints. Heat the fat and sauté the onion and half of the tail in the fat. Put all in the soup kettle with the water. When it comes to a boil add the seasoning and vegetables. Cook for six hours slowly. Strain, saving out some of the pieces of meat. When ready to serve remove the fat, reheat and season more if necessary. Add small pieces of meat and serve one or two to each serving.

      MULLAGATAWNY SOUP.

      3 lbs. chicken or fowl.

      Knuckle of veal.

      3 cloves.

      8 peppercorns.

      3 sour apples, medium size.

      Juice of a lemon.

      1 tablespoonful salt.

      1 tablespoonful curry powder.

      1 tablespoonful sugar.

      4 quarts water.

      1 tablespoonful of well-cooked rice.

      Make the same as for soup stock. When tender strain, leaving small pieces of the meat in the soup. Reheat, add more seasoning, if desired, the rice and pieces of meat.

      BLACK BEAN SOUP.

      2 cupfuls black beans.

      1 quart soup stock.

      1 tablespoonful butter and flour.

      1 sprig parsley.

      1 celery root.

      1/2 bay loaf.

      3 peppercorns.

      1 clove.

      1/2 onion.

      Soak the beans over night, drain off the water, add the seasonings tied together in a cheese cloth, cover with cold water and boil slowly until tender, adding water when needed. When the beans are soft, remove the seasonings and pass the beans through a sieve, mashing them through with a spoon. Then add the stock to them. Melt the butter, stir into it the flour and gradually stir into the stock. Season with salt and pepper. Put in the tureen just before the soup is added two tablespoonfuls sherry wine, thin slice of lemon, egg balls and the white of egg cut in dice.

      CLAM BOUILLON.

      Wash clean two quarts of clams (in the shell), cover with boiling water, let boil for twenty minutes, strain, let the bouillon settle, strain again, reheat, season with pepper and salt. Serve in bouillon cups with whipped cream on top. A few of the clams can be chopped fine and added to the bouillon.

      SCOTCH BROTH.

      2 lbs. mutton (neck).

      2 quarts water.

      1/4 cup each of carrot, turnip and a small onion.

      2 celery stalks, cut fine.

      2 teaspoonfuls salt.

      1/2 teaspoonful white pepper.

      2 tablespoonfuls barley.

      Soak the barley over night. Remove the fat and skin from the mutton. Cut the meat from the bones and into small pieces. Put the bones on to boil in one pint of cold water and the meat on in three pints of cold water. When it boils up add the barley and water. Cut the vegetables in dice and fry for five minutes in two tablespoonfuls of butter and add to the meat. Cook slowly for four hours. Strain the bones from the water and add it to the meat with the salt and pepper.

      MUTTON BROTH.

      Get a piece from the neck or shoulder. For every pound of meat and bones add a quart of water. Simmer for five hours very slowly. (A small onion may be added.) Strain when cold, remove the fat, season with salt and pepper and add some well cooked rice and serve.

      CHICKEN

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