well-<beaten eg^ .may be vigorously stirred into the soup after re- moving it from the fire. If Egyptian lentils cannot ibe obtained, canned or dried red kidney beans may bt substituted. — Mrs. Jos- eph King, Kenilworth, 111. LENTEN SOUP.— Soak 1 qt. of black beans 12 hrs. Boil them in 3 pts. of water for 2 hrs., or until they are tender; then strain tliem through a fine wire sieve. Replace on the stove and boil for 10 minutes more, adding salt and pepper to the taste. Now pour into a warm tureen and add 2 hard-boiled eggs, cut into dice, 1 lemon, thinly sliced, and J^ pt. of sherry. Serve at once. — Mrs. Frank Mullins, Franklin, 111. LETTUCE SOUP.— Chop 1 large head of lettuce and saute in 2 tablespoons of butter✪ Red-Lentil Soup, with J^ teaspoon sugar and ^2 teaspoon of vinegar; add the 2 teaspoons of flour, and, when blended with the butter, 5 cups of broth or water, gradually, season with 1 teaspoon salt, 54 oi pepper; when the lettuce is tender, add 2 yolks, beaten and diluted with 5^ cup cream; let thicken without boiling. Serve with croutons. — Mrs. May C. May, Mayfair, 111. CREAM OF LETTUCE SOUP.— Wash 4 small heads of let- tuce, drain, chop; place them in a granite kettle with J^ cup of butter and cook for 4 or 5 minutes, stirring lightly. Add 2 qts. of water, and season with salt, pepper, a bunch of parsley, and yz cup of rice. Cover the kettle, and cook for 40 minutes, then drain. Clean the kettle, pour the soup into it again, and let it come to the boiling point. Add 1 pt. of cream✪ Cream of Lettuce Soup; stir up, and serve. — Mrs. C. J. Jefifries, Winnetka, 111. LOBSTER SOUP OR BISQUE OF LOBSTER.— 2 lbs. of lobster, 1 qt. milk, 1 tablespoon butter, 2 tablespoons flour or corn starch, 1 teaspoon salt, 1 saltspoon white pepper, J4 saltspoon cayenne pepper, 1 pt. of water✪ Lobster Soup or Bisque of Lobster. Remove the meat of the lobster from the shell and cut the tender pieces into J4-iii<^h dice. Put the ends of the claw meat and any other tough, hard parts, with the bones of the body, into 1 pt. of cold water, and boil 20 minutes, adding more water as it 'boils away. Put the coral on a piece of paper, and dry it in the oven. Boil 1 qt. of milk, and thicken it with 1 tablespoon of butter and 2 of flour or cornstarch. Boil 10 minutes. Strain the water from the bones and add it to the milk. 192 SOUP Add the salt and pepper, using more, if high seasoning is desired. Rub the dried coral through a strainer, using enough to give the soup a bright, pink color. Put the green fat and lobster dice into the tureen, and strain the boiling soup over them. Serve immedi- ately. If you do not like so much of the lobster prepare in follow- ing manner: Cut only Yz of the meat into dice; chop the remainder, and pound it to a fine paste with the yolks of 2 hard-boiled eggs, 1 teaspoon of butter, a little salt, and pepper; beat 1 raw t%^, and add enough of it to moisten the paste so that it may easily be made into balls the size of a nutmeg; let them simmer in the soup about 5 minutes, just enough to cook the ^^^. — Mrs. William Myers, Franklin, 111.

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well-<beaten eg^ .may be vigorously stirred into the soup after re- moving it from the fire. If Egyptian lentils cannot ibe obtained, canned or dried red kidney beans may bt substituted. — Mrs. Jos- eph King, Kenilworth, 111. LENTEN SOUP.— Soak 1 qt. of black beans 12 hrs. Boil them in 3 pts. of water for 2 hrs., or until they are tender; then strain tliem through a fine wire sieve. Replace on the stove and boil for 10 minutes more, adding salt and pepper to the taste. Now pour into a warm tureen and add 2 hard-boiled eggs, cut into dice, 1 lemon, thinly sliced, and J^ pt. of sherry. Serve at once. — Mrs. Frank Mullins, Franklin, 111. LETTUCE SOUP.— Chop 1 large head of lettuce and saute in 2 tablespoons of butter, with J^ teaspoon sugar and ^2 teaspoon of vinegar; add the 2 teaspoons of flour, and, when blended with the butter, 5 cups of broth or water, gradually, season with 1 teaspoon salt, 54 oi pepper; when the lettuce is tender, add 2 yolks, beaten and diluted with 5^ cup cream; let thicken without boiling. Serve with croutons. — Mrs. May C. May, Mayfair, 111. CREAM OF LETTUCE SOUP.— Wash 4 small heads of let- tuce, drain, chop; place them in a granite kettle with J^ cup of butter and cook for 4 or 5 minutes, stirring lightly. Add 2 qts. of water, and season with salt, pepper, a bunch of parsley, and yz cup of rice. Cover the kettle, and cook for 40 minutes, then drain. Clean the kettle, pour the soup into it again, and let it come to the boiling point. Add 1 pt. of cream; stir up, and serve. — Mrs. C. J. Jefifries, Winnetka, 111. LOBSTER SOUP OR BISQUE OF LOBSTER.— 2 lbs. of lobster, 1 qt. milk, 1 tablespoon butter, 2 tablespoons flour or corn starch, 1 teaspoon salt, 1 saltspoon white pepper, J4 saltspoon cayenne pepper, 1 pt. of water. Remove the meat of the lobster from the shell and cut the tender pieces into J4-iii<^h dice. Put the ends of the claw meat and any other tough, hard parts, with the bones of the body, into 1 pt. of cold water, and boil 20 minutes, adding more water as it 'boils away. Put the coral on a piece of paper, and dry it in the oven. Boil 1 qt. of milk, and thicken it with 1 tablespoon of butter and 2 of flour or cornstarch. Boil 10 minutes. Strain the water from the bones and add it to the milk. 192 SOUP Add the salt and pepper, using more, if high seasoning is desired. Rub the dried coral through a strainer, using enough to give the soup a bright, pink color. Put the green fat and lobster dice into the tureen, and strain the boiling soup over them. Serve immedi- ately. If you do not like so much of the lobster prepare in follow- ing manner: Cut only Yz of the meat into dice; chop the remainder, and pound it to a fine paste with the yolks of 2 hard-boiled eggs, 1 teaspoon of butter, a little salt, and pepper; beat 1 raw t%^, and add enough of it to moisten the paste so that it may easily be made into balls the size of a nutmeg; let them simmer in the soup about 5 minutes, just enough to cook the ^^^. — Mrs. William Myers, Franklin, 111.

The Cook County cook book