The Common sense recipe book

An excellent soup can be made from left-over baked beans, as follows: Three cups of baked beans, three pints water, two slices of onion, two stalks of celery, simmer thirty minutes, then rub through a sieve, add one and one-half cups stewed or canned tomatoes, one and one-quarter tablespoons of chili sauce or Worcestershire sauce, salt and pepper to taste; thicken with 1 tablespoon of flour and butter. Croutons made in the following way are very nice served with any of these soups: Cut stale bread into inch squares, butter well, remove the crusts and brown quickly in the oven. ONION SOUP: Put into a pan one-half pound of fresh butter, let it just boil, then add twelve onions cut up into thin slices and a little salt, stew them very gently for half an hour, dredge with a little flour, and stir the whole very quickly; then pour on these one quart of boiling water, add some small pieces of toasted bread, boil for ten minutes longer, stirring very quickly; after having removed it from the fire stir in the yolks of two eggs well beaten. Serve directly. Wilson's Invalids Port sss" “aremeor E, Mansfield We guarantee them. THE SHOEIST 12a ST AW REIN Cn Si. CONSOMME A LA PRINTANIERE. Take the water in which veal or chicken has been boiled for croquettes or salad, add the ordinary flavorings and one-half teaspoonful of Bovril for each quart; add more extract unless the water has a decided chicken flavor. Use a variety of vegetables cut in fancy shapes; carrots, celery, chives or leeks and green peas and string beans either fresh or canned. Cook them till tender, but not broken; put into a tureen and strain the stock over them. CONSOMME ROYAL. Make the stock as usual for consomme. In the tureen place the custard cut in fancy shapes and pour the hot soup over it. HTS HS OU de To one quart of stock made with Bovril add one cupful of canned salmon or other fish minced fine. Rub together one tablespoonful of butter and one of flour and stir into the soup. Beat the yolks of two eggs, mix with one cupful of cream or milk, add to the soup and cook long enough to thicken the ege very slightly. Season further if required, and serve immediately. CREAM-OF-RICE SOUP. Two quarts of water, one quart of milk, one gill of rice, four tablespoonfuls minced onion, two tablespoonfuls minced carrot, two blades of celery or one-fifth teaspoonful of celery seed, two whole cloves, a tiny bit of mace, one bay leaf, one sprig of (MADDON ESPEN NEN RECITES EE TRI VES BET BP MTE AE 2 IDES ATTA DA OOS EE AES BO AI STE AI ME BEES BIH SCO SDE ACY IN AOR IS “SAT NOT TER Fi Entrée Dishes, Ramikins, Souffié Dishes FE rench lPe oe Pie Dishes, Peg Poachers, Fish Entrée n _ . Bakers, Frene ilter Coffee Pots.. - Proof Ghina 10 percent discount on mentioning this book. A. T. WILEY & CO. 1803 Notre-Dame St. and 2341 St. Catherine St. SOVRIL SUSTAINS INVALIDS parsley, one tablespoonful of salt, one-third teaspoonful of pepper, one tablespoonful of flour, one scant tablespoonful of Bovyril. Put the water and rice in a soup-pot, and set on the fire. Tie the vegetables, spice and herbs loosely in a coarse piece of netting, and putting them into the pot with the rice and water, cook them gently for two hours. Add the Bovril, and cook for half an hour longer. Place a fine sieve over a mixing-bowl, and turn the soup into it. Remove the seasonings, and rub all the rice through the sieve. Return the strained mixture to the soup-pot, and set on the stove. Add the hot milk, salt and pepper. Put the butter in a frying-pan, and set this on the fire. When the butter becomes hot, add the flour, and stir until the mixture is smooth and frothy; then add it to the soup. Stir the mixture until it boils; then strain it through a fine sieve. Half milk and half cream will make a much richer soup. MUCK IRV E SOUP: