Cooks in clover

Julienne Soup. — Cover a soup bone with some meat on it, with two quarts of water, half an onion and a little salt. Let it stand half an hour and then bring it slowly to boiling. Simmer several hours, strain and set away to cool. There should be about one and a half pints when strained. Boiling water may be added while cooking, if it boils away. A short time before serving remove all fat, put the stock on the fire and add half a pint of mixed vegetables, which have been previously cooked in salted water, strained, and cut in uniform dice shape. Season, boil up and serve. Mrs. A. Consomme Soup. — Heat gradually the soup bone with three pints of cold water. When it first boils, take off every particle of scum, and add a slice of onion, a clove, and a little salt and pepper. Sim- mer slowly five or six hours; then strain, cool, and take off every bit of grease. Half an hour before serving, heat to a boiling point, and add a few sticks of macaroni broken in inch lengths, and previously boiled tender in salted water. The amount of water should be reduced to about one quart. Ox-Tail Soup.— Take two tails, divide them at the joints, and soak them in warm water. Put them into cold water in a gallon pot or stew pan. Skim off the froth carefully. When the meat is boiled I to shreds, take out the bones and add a chopped I onion and carrot. Use spices and sweet herbs, if you 1 prefer. Thicken with browned flour. Boil three 1 or four hours. * * *. Brown Soup. — Make stock of beef; add carrot, turnip, onion, and a small quantity of cinnamon and mace. Strain off, add force-meat balls of sausage and small blocks of pork fried. Thicken with flour. B. K. Fish. Boiled Fresh Fish.— Clean and wash the fish | dripping pan ; sprinkle with salt and pepper inside thoroughly, wipe dry and tie in a cloth kept solely and out. Make a dressing of bread crumbs ; season for the purpose. Plunge the fish into a pot of boil- with salt, pepper and a piece of butter the size of a ing water that has been first salted sufficiently. Re- walnut. A little thyme makes it very nice. Fill move carefully from the kettle when done, and serve the fish with the dressing, and bake about half an with egg sauce or plain drawn butter. Mrs. F. M. \ hour. Mrs. L. W. Broiled White Fish.— Wash quickly in cold water, and wipe dry. Rub the bars of a double broiler lightly with butter, and place the fish in it. Dredge with salt, pepper and flour. Place over a clear but not fierce fire, having the inside turned to the fire first. Watch carefully ; and turn often to prevent burning. Mrs. O. F. Baked Halibut. — Lay slices of halibut about an inch thick in salt and water for half an hour. Chop one large onion very fine and put on the bottom of the baking-pan. Lay the fish on the onion, and sprinkle pepper and salt over the top; put pieces 'of butter on the fish, and add half a cup of vinegar. Bake until light brown. Mrs. G. E. Dinsmore. Baked Blue Fish. —Place the fish in a well-greased Fried Codfish— Sprinkle a slice of fish with salt and pepper, dredge with rolled cracker, and spread a beaten egg over it. Put in boiling fat and fry 1 brown. Mrs. M. A. Howarth.