Soups with Pastes or Vegetables. — Pre- pare and clear stock as above. In salted water boil macaroni, vermicelli, barley, rice, tapioca, or other vegetables or dry material until done \ drain and add to the clear soup and simmer to- gether 10 minutes. Proportion, Vis cup cooked material to 1 quart stock. Vegetables should be boiled in salted water, cut in shapes, and added to stock in same proportion. Tomato Soup with Stock. — 1 quart stock, 1 can tomatoes, salt, pepper, and .sugar to taste. Stew and strain tomatoes ; add to boiling stock, season, and simmer 10 minutes. Tomato Soup without Stock. — Stew to- gether for 10 minutes 1 can tomatoes, 1 pint water, 1 teaspoon salt, 1 tablespoon sugar, 5 cloves, V4 teaspoon peppercorns, 1 tablespoon chopped onion, 1 tablespoon chopped parsley. Rub through sieve, return to fire, and thicken with 1 tablespoon butter and 1 tablespoon flour✪ Tomato Soup without Stock rubbed together and stirred in. Mock Bisque Soup. — % can tomatoes, IVfe tablespoons butter, IMs tablespoons flour, 1 quart mUk, salt and pepper. Stew and strain tomatoes; scald milk in double boiler and thicken with the flour and butter ; season to- matoes well and reheat. Take both from fire and mix together ; if tomatoes are acid add pinch of soda. If mixed on fire soup is apt to curdle. Scotch Broth. — Soak V<j cup pearl barley overnight. Cut 2 pounds neck of mutton in bits, add 2 quarts water, soak 1 hour. Heat slowly, skim, add barley, skim again; simmer 1 hour, add V4 cup each diced onion, carrot, turnip, celery fried for 5 minutes in 1 table- spoon dripping. Simmer 3 hours. Season well, thicken a little with flour, add 1 table- spoon chopped parsley, and serve. Consomme. — 1 chicken, 3 pounds lean beef, 1 onion, 1 turnip, 2 carrots, bunch sweet herbs, 7 quarts cold water, Vfj cup sago soaked in cold water, pepper and salt✪ Consomme. Cut beef in strips and disjoint chicken, slice vegetables, chop herbs, put all on with water to cook slowly for 6 hours. Take out chicken and beef ; salt and pepper and put into jar. Strain soup, pulping vegeta- bles through a sieve. Season and divide it, pouring V<j on meat in jar, and setting in pot of hot water to cook, covered, 2 hours more. Heat the rest and skim ; put in sago, simmer for Vfe hour, then pour out. When 2 hours THE ROYAL BAKING POWDER IS ABSOLUTELY PURE. 32 THE ROYAL BAKER AND PASTRY COOK have passed, pour out stock in bowl; when cold put on ice. Bean Soup. — Soak quart white beans over- night ; in morning pour off water ; add fresh, and set over fire until skins will easily slip off ; throw them into cold water, rub well, and skins will rise to top, where they may be re- moved. Boil beans till perfectly soft, allowing 2 quarts water to 1 quart beans ; mash beans, add flour and .butter rubbed together, also salt and pepper. Cut cold bread into sm^l pieces, toast, and drop on soup when you serve.

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Soups with Pastes or Vegetables. — Prepare and clear stock as above. In salted water boil macaroni, vermicelli, barley, rice, tapioca, or other vegetables or dry material until done \ drain and add to the clear soup and simmer together 10 minutes. Proportion, Vis cup cooked material to 1 quart stock. Vegetables should be boiled in salted water, cut in shapes, and added to stock in same proportion. Tomato Soup with Stock. — 1 quart stock, 1 can tomatoes, salt, pepper, and .sugar to taste. Stew and strain tomatoes ; add to boiling stock, season, and simmer 10 minutes. Tomato Soup without Stock. — Stew together for 10 minutes 1 can tomatoes, 1 pint water, 1 teaspoon salt, 1 tablespoon sugar, 5 cloves, V4 teaspoon peppercorns, 1 tablespoon chopped onion, 1 tablespoon chopped parsley. Rub through sieve, return to fire, and thicken with 1 tablespoon butter and 1 tablespoon flour rubbed together and stirred in. Mock Bisque Soup. — % can tomatoes, IVfe tablespoons butter, IMs tablespoons flour, 1 quart mUk, salt and pepper. Stew and strain tomatoes; scald milk in double boiler and thicken with the flour and butter ; season tomatoes well and reheat. Take both from fire and mix together ; if tomatoes are acid add pinch of soda. If mixed on fire soup is apt to curdle. Scotch Broth. — Soak V<j cup pearl barley overnight. Cut 2 pounds neck of mutton in bits, add 2 quarts water, soak 1 hour. Heat slowly, skim, add barley, skim again; simmer 1 hour, add V4 cup each diced onion, carrot, turnip, celery fried for 5 minutes in 1 tablespoon dripping. Simmer 3 hours. Season well, thicken a little with flour, add 1 tablespoon chopped parsley, and serve. Consomme. — 1 chicken, 3 pounds lean beef, 1 onion, 1 turnip, 2 carrots, bunch sweet herbs, 7 quarts cold water, Vfj cup sago soaked in cold water, pepper and salt. Cut beef in strips and disjoint chicken, slice vegetables, chop herbs, put all on with water to cook slowly for 6 hours. Take out chicken and beef ; salt and pepper and put into jar. Strain soup, pulping vegetables through a sieve. Season and divide it, pouring V<j on meat in jar, and setting in pot of hot water to cook, covered, 2 hours more. Heat the rest and skim ; put in sago, simmer for Vfe hour, then pour out. When 2 hours have passed, pour out stock in bowl; when cold put on ice. Bean Soup. — Soak quart white beans overnight ; in morning pour off water ; add fresh, and set over fire until skins will easily slip off ; throw them into cold water, rub well, and skins will rise to top, where they may be removed. Boil beans till perfectly soft, allowing 2 quarts water to 1 quart beans ; mash beans, add flour and .butter rubbed together, also salt and pepper. Cut cold bread into sm^l pieces, toast, and drop on soup when you serve.

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Tomato Soup without StockScotch BrothBean SoupClam SoupConsomme

The royal baker and pastry cook