The Landmarks club cook book

One pint turtle beans, two quarts cold water, one pound beef, one small onion, small pieces salt pork, pinch cayenne pepper, salt if not sufficiently seasoned from the pork, stalk of celery or saltspoonful of celery seed, half dozen cloves, half dozen allspice, small blade of mace, one bay leaf, little thyme, parsley and majoram, small teaspoonful of Worcestershire sauce; a cup of tomato added is an improvement. Soak the beans over night in water enough to cover them ; in morning pour off water, put them in to boil in two quarts of cold water, simmer (after comes to a boil) five or six hours, until the beans are cooked to a pulp. If too thick, add a little stock — should be a good consistency, not thin. Press through a strainer. Pour soup in tureen, adding two sliced hard-boiled eggs, one sliced lemon, one wine glass of sherry. Serve hot with croutons. It is the turtle bean which is purple which is used, not the black bean. If made properly it is excellent and better the second day. Mrs J. G. Chandler. VEGETABLE CREAM SOUP. Take four potatos, four tomatos, two carrots, one large onion, one turnip, a little parsley. Cover with two quarts of cold water, boil until tender, and strain through a colander. Set back on the stove and add one quart of milk ; thicken with tablespoonful of flour rubbed into one tablespoonful of butter. Season to taste. Mrs. C. M. Sanders. WHITE BROTH. One ounce finely shredded salt pork, same of suet ; add one carrot, one onion, a bouquet of herbs, thyme, parsley and shallot, twelve pepper-corns, four cloves ; brown these well four minutes; add four ounces of flour, one glass white wine and a good sized knuckle of veal ; three quarts of water. Simmer three hours, strain, and it is ready for use. Mrs. J. G. Mossin. WINE SOUP. One pint sauterne, one of water ; when it boils, thicken with one spoonful arrow root; put a piece of lemon rind, and a stick of cinnamon (which you remove), a tablespoon of chopped almonds, and the yolks of four eggs into tureen ; pour the boiling liquor, stirring all the time. Use the whites of two eggs beaten stiff, put in the soup in little balls to garnish. Mrs. J. G. Mossin. WINE SOUP (FOR SIX OR EIGHT). One and one-half pints of water in which is boiled a piece of lemon rind, a few cloves, cinnamon and nutmeg about five minutes. Then add a pint of white wine. Two tablespoonfuls of flour and of butter blended, and add gradually a little of the boiled soup. The yolks of three eggs and one whole egg well beaten added to this and beaten gradually into the remaining soup, whipping constantly for five minutes to make light. Season with a little salt, half cup sugar, at last adding half pint of cream. Mrs. Mary J. Schallert. CHAPTER III. ABALONE FRITTERS. Two abalones. Peel abalones, wash and then dry them thoroughly, then pound them to a pulp ; if they cannot be pounded, chop them as fine as possible. Two eggs, one cup milk, one and a half cups flour, one teaspoonful baking powder. Mix well, add chopped abalones and drop into boiling, lard. Josephine A. Seaman. CODFISH IN CREAM.