SOUPS.

BEEF SOUP.

Boil a soup bone the day before wanting it; skim the grease off next day, and melt the jelly; add spices to taste, a little brandy, a small teacup of butter rubbed in browned flour, a little vermicelli, and a grated carrot.

Boil three eggs hard, mash smooth, put in tureen, and pour soup over them.

Washington.

MACARONI or VERMICELLI SOUP.

Two small carrots, four onions, two turnips, two cloves, one tablespoon salt; pepper to taste. Herbs—marjoram, parsley and thyme. Any cooked or uncooked meat. Put the soup bones in enough water to cover them; when they boil, skim them and add the vegetables. Simmer three or four hours, then strain through a colander and put back in the sauce-pan to reheat.

Boil one-half pound macaroni until quite tender, and place in the soup tureen, and pour the soup over it—the last thing.

Vermicelli will only need to be soaked a short time—not boiled.

Ida Satterlee.

SPLIT PEAS SOUP.

One gallon of water, one quart peas soaked over night, one-quarter pound salt pork, cut in bits; one pound lean beef, cut the same. Boil slowly two hours, or until the water is reduced one-half. Pour in a colander, and press the peas through. Return to the kettle, and add one small head celery, chopped fine, a little parsley and marjoram. Have three or four slices of bread, fried brown in butter, cut up and put in the soup when served.

Mrs. M. K. W.

POTATO SOUP.

Boil in one quart of water a small slice salt pork, one or two onions, six or eight good size potatoes, boiled, mashed fine and put with the pork and onions. Boil half an hour, then add milk to make about as thick as peas soup. Pepper and salt.

Just before taking up, add a small piece of butter; strain through a colander.

Mrs. M. K. Woodbury.

TURTLE BEAN SOUP.

One pint black beans, soaked in cold water over night; add one gallon water, one-half pound salt pork, one-half pound beef, one or two onions and a grated carrot. Strain after boiling three or four hours, and add a little wine, one lemon and one hard boiled egg, sliced, into the tureen. Pour the soup over them.

Washington.

NOODLES.

Three eggs slightly beaten, two tablespoons of water, pinch of salt; add flour to make a stiff dough; roll as thin as wafer, sprinkle over flour, and roll into tight roll; cut into thin slices and let dry for an hour before putting into soup.

TOMATO SOUP.

One can of tomatoes, one quart boiling water; strain, and add one teaspoon soda, one pint milk, a little butter, pepper, and salt; let it scald, not boil; add two rolled crackers.

SPICED SOUP.

Boil a shank bone of beef all day for a soup of four quarts; one can of tomatoes; boil two hours, then strain; add one teaspoon cloves, one-half teaspoon cinnamon, one-half teaspoon allspice. Mace, pepper and salt to taste. Grated peel and juice of one lemon.

One teacup brown flour, moistened with water, pour into soup and boil half an hour.

One-half dozen eggs, boiled hard; chop the whites, leaving the yolks whole; add to soup when serving.

BLACK BEAN SOUP.

Three pounds soup bone, one quart black beans, soaked over night and drained; one onion, chopped fine; juice of one lemon. Pepper, salt and Worcestershire sauce to taste. Boil the soup bone, beans and onions together six hours; strain and add seasoning. Slice lemon and put on top when served.

Mrs. Wm. Pitkin.

MILK SOUP.

Four potatoes, two onions, two ounces of butter, one-quarter ounce of salt; pepper to taste; one pint milk, three tablespoons tapioca. Boil slowly all the vegetables with two quarts of water several hours, then strain through the colander, and add the milk and tapioca. Boil slowly and stir constantly fifteen minutes, and it is ready to serve.

Ida Satterlee.