The bride's cook book

Four pounds of beef, one knuckle of veal, one carrot, two small turnips, a sprig of celery, one very small red pepper pod, two small onions, salt and six quarts of water; boil six hours, and strain through a sieve. Let stand over night. Serve hot. BARLEY BROTH Put two pounds of shin beef in one gallon of water. Add a teacup of pearl barley, three large onions and a small bunch of parsley minced, three potatoes sliced, a little thyme and pepper, salt to taste. Simmer steadily three hours, and stir often, so that the meat will not bum. Do not let it boil. Always stir soup or broth with a wooden spoon. TURKEY SOUP Place the remains of a cold turkey and what is left of the dressing and gravy in pot, and cover it with cold water. Simmer slowly four hours, and let stand until the next day. Take ofl what fat may have arisen, and take out with a skimmer all the bits of bones. Put the soup on to heat until at boiling point, then thicken slightly with flour stirred into a cup of cream, and season to taste. Pick off all the meat from bones, put it back in the soup, boil up and serve. SNOWHUGG'D SYRUP, a delicate and delicious Table Syrup Your Grocer will have it — ask for it. In Bungalow or Mansion / American Sodas A welcome addition to Any Table. Fiesta Sugar Wafers Complete a Dainty Dessert. Manufactured by American Biscuit Company MOCK TURTLE SOUP Take a calf's head, a knuckle of veal, a hock of ham, six potatoes sliced thin, three turnips, parsley and sweet marjoram chopped fine, and pepper. Forcemeat balls of veal and beef, half a pint of wine, one dozen egg balls, juice of a lemon. The calf's head must have had the brains removed, and must have been boiled 'previously till the meat slips off the bone. The broth must be saved, so as to use in the soup. Cut the head in sniall pieces after boiling. The veal and ham also must have been boiled and cut up, and all simmered for a couple of hours in the broth made by the calf's head. Now put all together. The forcemeat balls and egg balls should be added, and all boiled about ten minutes. VEGETABLE SOUP WITH STOCK Cut three onions, three turnips, one carrot and four potatoes. Put them into a stew-pan with two tablespoonfuls of butter and a teaspoonful of powdered sugar. After it has cooked ten minutes, add two quarts of stock, and when it comes to a boil put aside to simmer until the vegetables are tender — about onehalf hour. CHICKEN SOUP Time, four hours. Boil two chickens with great care, skimming constantly, and keeping them covered with water. When tender, take out the chickens and remove every bone from the meat; put a large piece of butter into a frying-pan and sprinkle the chicken meat well with flpur, lay in the hot pan; fry a nice brown and keep it hot and dry. Take a pint of the chicken water and stir in two large spoonfuls of curry powder, two of butter and one of rice flour, one teaspoonful of salt and a little cayei:ine; mix it with the broth in the pot; when well mixed, simmer five minutes, then add the browned chicken. Serve with rice. CHICKEN BROTH