Capital city recipes

just before serving. Mrs. J. M. HCE. CONSOMME. Amount of Beef desired. Cold Water, ° : : ; I quart. Salt tor quart, . : : : I teaspoonful. Carrot, , ; ; : ‘ I Turnip, pared, . ; : 5 I Onion, ; ; : : : I Cloves, ; ‘ ; 3 : 3 Parsley. Egg, . ° . ° e 5 I To every pound of beef and bone put 1 quart of cold water ; skim carefully as it comes to a boil and add salt. One hour before it is done add the carrot, turnip, and onion, stuffed with the 3 cloves, and a little parsley. Clarify it with the white and shell of an egg mixed with a little cold water and some of the hot soup ; boil together 15 minutes ; skim and strain until clear. MOCK TURTLE SOUP. Beef Shank, . : 5 ‘ I Water, : : ; ; : 2 gallons. Beefsteak, . , I pound. Pepper, Salt and Onions. Thyme, . : ; 1 bunch. Black Pepper, Cloves, ; ; ; : 3 2 OF 3. A few Allspices. Eggs, . ‘ d ; ; : 12 hard boiled. Brown Flour. Wine to taste. Put beef shank on at sunrise with the water, let cook gently until nearly time to serve. In the meantime chop the beef- steak as fine as for sausage meat ; make into balls; after season. ing with pepper, salt and onion fry ; throw into the soup, add the bunch of thyme, with plenty of black pepper, the cloves and allspice ; chop up the eggs, stir in soup, thicken with the brown flour, add wine to taste and serve very hot. , Mrs. EDWARD WARE (Georgia). SOUPS. 4) GUMBO. Chickens, ‘ s I grown or 2 young. Lard. Onion, . ; : : I medium-sized. Flour. Warm Water, . A ; 3 quarts. Okra, ; ; : : 2 quarts. Tomatoes, é : : I pint. Pepper and Salt. Catsup and Chili Sauce. Put into a frying-pan enough lard to fry the chickens; let it get hot ; cut up the onion into the hot lard; let it brown; cut up the chicken and flour it as for frying, then drop into the hot lard and fry until done. Have ready your soup-pot of hot water ; empty the whole contents of the frying-pan—chicken, gtavy and onion—into the soup-pot; set on the back of the stove and simmer slowly. You can begin this soup about 11 o’clock fora 2 o’clock dinner. About 12 o’clock cut up the okra very fine and put into the soup. When the chicken drops from the bone, take out the bones, cut up the meat fine and put it back into the pot, of course leaving out all skin and gristle ; cut up the tomatoes into the soup; let cook and season very highly with salt and pepper and catsup or sauce. Mrs. MCKIMMON. BEEF SOUP WITH VEGETABLES. Shank of Beef or 10-cent Soup Bone. Cold Water, . : : : 3 quarts. Oktay ; ‘ ; : : ; I quart. Tomatoes, . ; I pint. Corn and Butter Beans at your discretion. Irish Potatoes, A } ’ : 2 Salt and Pepper, Walnut Catsup or Worcestershire Sauce. Crack the bone in several places and put on about 7 o’clock in the morning with the cold water; set on back of stove and let it come slowly to a simmer; at 9 or 10 o’clock mince very fine the okra and tomatoes and throw them in the soup-pot. You can put in corn and butter beans at your discretion. Cut the Irish potatoes into the soup and let all simmer slowly but steadily until dinner time. Before taking off season with the salt and pepper and a tablespoonful of catsup or sauce. 6 SOUPS. CHICKEN SOUP. Grown Fowl, ; : : . I Cold Water, : i ; : 3 quarts. Raw Eggs (yolks). : ; 2 Sweet Milk, ; : A ‘ % cup. Rice wy 5 : : ; 2 tablespoonfuls. Butter, . : 1 tablespoonful. Season with chopped Parsley, Pepper and Salt. Put chicken on and let cook slowly until the meat drops from the bone ; take out the chicken andadd rice. About 10 minutes before serving add the other ingredients. OYSTER SOUP. Oysters, . . , : I quart. Milk, : , , I quart. Butter, ; i ‘ 2 heaping tablespoonfuls. Powdered Crackers, ; 2 heaping tablespoonfuls. Juice of one Lemon. Mace, 4 blades. Salt and Pepper to taste.