Choice recipes

CORN MEAL GEMS— Mrs. Jas. H. Laughlin One egg and one tablespoon sugar beaten together, one cup sweet milk, one heaping cup corn meal, two tablespoons flour in which one teaspoon ful of baking powder has been well mixed, and a pinch of salt. Stir well and bake in hot gem-pans. SOUPS ^ ^ ^ ^ "Appetite comes with eating, says Auguston." — Rabelais. SOUP STOCK To a two-bit shin of beef I add what beefsteak and other meatbones I may have, add six quarts of water, cover tightly, and boil gently all day. Strain at night and set away to cool. The next day skim the fat from it and if the stock is not a thick jelly, put it on the stove and boil still longer. This should make three quarts of rich jelly, to which you can add rice, barley, macaroni, vermicelli or vegetables, or whatever you fancy, as a flavoring. (The fat I skim from the soup I put on the stove and boil until it is transparent, pour it into a small pan or tin and use it in the place of butter or lard for cooking. It is much superior to butter or lard for frying or shortening.) BEAN SOUP— Mrs. Ford Wash and boil your beans with a piece of salt pork. When the beans are soft take them out and press through a colander, then put them back in the water they were boiled in, together with four hard boiled eggs quartered and half a lemon sliced, a little pepper and salt. Boil up and serve. ASPARAGUS SOUP— Miss Laughlin Boil two bunches of asparagus one half hour. Put one quart milk on stove, press tender stalks through colander into milk. Thicken with two tablespoons flour rubbed into one tablespoon butter. Let come to a boil and serve hot. Season with pepper and salt. CREAM OF TOMATO SOUP— Mrs. A. L. House One quart milk, one can tomatoes strained, one teaspoon of soda in tomatoes just before removing from the stove. Butter size of an egg, salt and cayenne pepper to taste, two crackers rolled fine. Heat milk and tomatoes separately. Mix in tureen just before serving. OYSTER STEW— Mrs. R. H. Thomson One can of best cove oysters, one quart sweet milk, one tablespoon 12 SOUPS butter, two tablespoons flour, salt and pepper to taste. Strain the liquor from the oysters and to this add the milk. When it has reached the boiling point thicken with the flour into which the butter has been rubbed. When this has boiled, pour over the oysters which are in the soup tureen and serve immediately. POTATO SOUP— Mrs. Eldredge Four medium sized potatoes cut in very small pieces. Pour on one quart boiling water, little salt, pepper and good slice of butter. Let boil until soft. Rub through a sieve. Just before serving add one teaspoon of flour mixed with cold water, two cups of milk and let boil up once. ONION SOUP— Mrs. Bryant Slice and fry six large onions until quite brown, add two quarts rich milk, one tablespoon butter, one teaspoon cayenne pepper and salt to taste. Thicken with two tablespoons flour mixed with cold water. Serve very hot. SPLIT PEA SOUP— Mrs. R. H. Thomson