The Central cook book

2 tablespoonfuls flour. 2 teaspoons sugar. 2 tablespoonfuls butter. Celery seed, salt and pepper to taste. 1 cupful milk. A pinch of soda. 1 quart can of tomatoes. Cook tomatoes and water twenty minutes then run through sieve. Blend butter and flour over fire, add sugar, milk, salt, pepper and celery seed (ground), add baking soda to tomatoes, then add gradually to butter and flour mixture. Bring to boiling point and serve with tablespoonful whipped cream on top of each dish. Mrs. J. B. Martin. Vegetable Soup 1 large soup bone. 1 can corn. 1 can vegetables. 3 onions. 1 can tomatoes. 1 cup rice. 1 pod red pepper. Salt to taste. . . f five hours. Boil briskly for four or five Wea (en iby ieee KNOX GELATINE is GUARANTEED to please or money back Chicken. Soup In boiling chicken for salads, ete., the broth may be used for soup. To the broth add a dozen (or 1 quart can) tomatoes, and one thinly sliced onion; boil twenty minutes, season with salt and pepper, add two well- beaten eggs, and serve. Brunswick Stew (Small) Dress and cut up one chicken. Put on fire in one-half gallon water. Let stew until bones can be removed. Add one-half dozen large tomatoes, one pint of butter beans, corn cut from one-half dozen ears and four large Irish potatoes sliced. Season with butter, pepper and salt and cook until thick. Mrs. Crarence Howe t. Vegetable Soup Cover a 25-cent soup bone with cold water, when the water gets hot add three tablespoons of barley, two-thirds cup carrots, three small onions (two heaping tablespoons), one and one-half cups potatoes, three pieces of celery, one cup cabbage, two small pieces of hot pepper. Salt and black pepper to suit taste. One cup noodles, one can tomato soup. Grind all vegetables in the meat chopper and add to the stock. Just before serving add the tomato soup and boil five minutes. If a thin soup is preferred, put through a soup strainer and add the noodles after it has been strained and cook twenty minutes, adding the tomato soup the last five minutes. Celery salt may be used in place of fresh celery. Mrs. H. E. George. Noodles One egg slightly beaten, add pinch of salt and enough flour to make a stiff dough. Knead until it is elastic. Roll out thin and let stand an hour, then roll and cut into ribbons or fancy pieces. Cook this cut up material in boiling salted water fifteen minutes then add to hot soup or chicken broth. Mrs. H. E. George. Brunswick Stew 1 pound stewing beef, veal or 114 cups water. chicken. 1 tablespoon butter. 1 can succotash. 1 tablespoon sugar. Pepper and salt. Miss Miztprep H. Smirx. The KNOX ACIDULATED package contains Lemon Flavoring Irish Stew 11% pounds beef. Small can of tomatoes. 5 potatoes. 1 large onion. Cut beef into good sized pieces. Cut onion in quarters. Cut Irish potatoes in small pieces. Place all in vessel. Season with salt and black pepper to taste. Add a small piece of red pepper. Boil three or four hours. Mrs. W. F. Racranp. Irish Stew _ Take some brisket beef, about four pounds, to that quantity use six good sized Irish potatoes and three good sized onions, about one teaspoonful black pepper, a pinch of cayenne pepper, and half a boll red pepper. Also use four small carrots, and one pint tomatoes (one can). Cut beef in small pieces, also carrots, and cook thoroughly done. Put in the other vegetables when beef is about half-done. Mrs. J. D. Rieean. Stew Beef 4 pounds tender stew beef. 4 large onions. Put on stove and cook for four hours, then put in one pod red pepper. Salt to taste and just enough vinegar to give a good flavor. Stew down and thicken with browned flour. Mrs. C. D. LeavistEr. Chuck Beef Stew