The Landmarks club cook book

Boil a trimmed head of celery in one pint of water for thirty or forty minutes ; boil a piece of mace and a large slice of onion in one pint of milk ; mix one tablespoonful of flour with two tablespoonfuls of cold milk ; add this to the boiling milk, and cook for ten minutes. Mash celery in the water in which it has been cooked, mix it into the boiling milk, add one tablespoonful of butter and season with pepper and salt to taste. Strain and serve immediately. This may be improved by adding one teacupful of whipped cream when the soup is in the tureen. Mrs. M. J. Connell. cheese soup (Spanish). . Take three large green peppers, roast them on the coals, throw them into cold water and skin them. Shred them and throw them into about a tablespoonful of hot lard. When well fried pour in about a pint of hot water and season with a little salt. Before serving put in a large cup of grated cheese and a few cracker crumbs. Mrs. W. O’Donoughue. CHESTNUT PUREE. One quart chestnuts, two tablespoons thick cream, two tablespoons butter, half teaspoon salt, quarter teaspoon paprika, quarter teaspoon onion juice. Shell, blanch and boil chestnuts till soft ; press them through a colander and mix all the other ingredients with them; make them quite hot; press through a potato sieve and serve. This may be served separately, or piled lightly in center of a dish if surrounded by meat. Miss Kate K. Whitaker. CHICKEN BROTH IN CUPS. Chop a chicken into pieces and put them into an earthenware pot with two tablespoonfuls of pearl barley, one teaspoon ful of coriander seed ; pour in two quarts of water and boil for three hours, skimming frequently ; then add a handful or so of lettuce leaves, cover over the pot, remove it from the fire, let it stand for twenty minutes, strain through a cloth or fine sieve, and serve. * Mrs. M. J. Connell. CHICKEN GUMBO. Cut up a young chicken, wash and season well, roll in flour, then fry in good dripping with a sliced onion to a light brown. Then add a cupful of strained tomatos, more seasoning of salt and paprika, and after it boils again add two dozen fine okra-pods sliced, and cook half an hour after it begins to boil. Mrs. C. E. Thom, Saula Monica. CLAM BROTH. Three pounds clams, one pint milk, one spoon flour, one spoon butter, pepper to taste. Brush and rinse clams and bring to boil in one cup water ; remove clams and strain liquor through cheese cloth. Boil milk in double boiler and add flour, butter creamed, pepper and clam liquor, and serve very hot. MRS. J. G. Mossin. CONSOMME DUCHESSE. Butter a baking sheet, cover with four ounces of puff-paste, cook in the oven for six minutes, then cover the paste with forcemeat in small lumps laid at a little distance apart. Cut the paste into twelve equal sized pieces, each piece holding a lump of the forcemeat ; pour one quart of boiling consomme over and serve. MRS. M. J. Connell. CORN CHOWDER. Put six onions chopped fine in porcelain kettle with one cup butter. Cook until tender, then add six ears of corn cut from the cob, six potatos pared and sliced, six crackers and two quarts water; let all boil till potatos are done. Put on quart milk in separate dish to boil and add last thing. Let all boil up once and serve. Do not stir while cooking, as it spoils the looks. In winter canned corn will do. Mrs. Capen.