Delicate dishes

become a light brown, mix in the flour and set the pan inside the oven for the mixture to brown thoroughly without burning. Then scrape the contents of the pan into the soup stock, throw in 8 cloves, half a bay leaf, a teaspoonful of black pepper; simmer half an hour and strain; add the tomatoes rubbed through a colander and set the soup pot on the back of the stove to slowly boil a half hour longer; skim occasionally. Season with salt. The soup should be of the consistency of thin brown sauce and is delicious enough to pay for the trouble of making. PIQUANT PEA SOUP. One pint of green dried peas — or fresh ones. If dried scald in a solution of saleratus water, blanch them thoroughly and cook gently in 2 quarts of water until tender and soft. Pass them through a sieve. Chop 2 onions and fry in 2 tablespoonfuls of butter, add 6 cloves and i bay leaf and then stir all together. Put in a tablespoonful of salt and a cup of either canned or whole tomatoes. Let the whole cook very slowly for an hour, when, if it seems too thick, add a little boiling water and let it cook a little longer. Then add a pinch of red pepper and a tablespoonful of butter, and just before serving, a cupful of squares of bread which have been fried brown in butter until of a pretty golden hue. Mrs. Ryan. "Use Imperial French Poultry Seasoning." ALMOND SOUP. One cup of rice, i tablespoonful sugar, 5 pints of milk, y^ teaspoonful of salt, ^ pound almonds. Wash the rice, put in a farina boiler with i quart of milk. Cook slowly till every grain is tender. While the rice is cooking shell and blanch the almonds, chop very fine and then pound them in a mortar, adding a few drops at a time a half cup of milk, forming a smooth paste. Place the paste with the sugar and remaining quantity of milk in a double boiler and simmer for thirty minutes. When the rice is done turn it carefully into the soup tureen, pour over it the almonds and milk, season with teaspoonful of salt and serve. R. A. R. VEGETABLE SOUP. Take 8 or 10 cupfuls of stock, in which almost any kind of meat has been boiled — the richer the better. Skim off most of the fat. Almost every kind of vegetable can be used. Take a piece of each and cut into dice shapes. Boil the hard vegetables, such as carrots, turnips, onions, celery, etc., together in a pint of water an hour in a little saucepan; drain off the water, put them into the stock and add the easy cooking kinds, such as cauliflowers, potatoes or whatever may be at hand, and simmer ^ hour. At last add a half cup tomatoes, small teaspoonful salt, half spoonful pepper and a tablespoonful cornstarch mixed in a cup of cold water. Cook five minutes and serve. C. E. C. CAULIFLOWER SOUP. Select good- sized head of cauliflower. Wash and pick apart. Put in quart of boiling water with teaspoonful of salt and simmer for half hour. Drain and add to the water I pint of milk, with a teaspoonful of onion juice and a bay leaf; rub together i large tablespoonful of butter, 2 even tablespoonfuls of flour, stir carefully into hot mixture until it comes to boiling point. Add the cauliflower and serve at once. SPANISH SOUP.