Delicate dishes

Soak I pound of white beans over night, boil them the next morning till tender, add i small white cabbage, which has been cut up fine, a bit of bacon, a whole red pepper and some salt; boil the whole for an hour. Heat some lard or drippings in a saucepan and fry in it a sliced onion; put in the soup little by little; stir often with a wooden spoon. A little olive butter and garlic makes this a perfect representative of the favorite soup kept for all travelers in Spanish climes. Selected. SCOTCH BROTH. Two pounds scraggy neck of mutton. Cut meat in small pieces and put in soup pot with 2 quarts of water, i "Use Imperial French Poultry Seasoning." turnip, 2 carrots, i onion and a stalk of celery, all cut fine Simmer two hours. Cook i tablespoonful of flour and i of butter together until perfectly smooth; stir in soup, and add a teaspoonful of chopped parsley; season with salt and pepper. PUREE OF POTATOES. Boil and mash in 2 quarts of water 4 large potatoes, a small onion, 2 stalks of celery and a sprig of parsley. When done pass through a sieve, return to the fire, add salt and pepper to taste, and 2 generous teaspoonfuls of butter rubbed into one of flour. Boil up once and pour into a soup tureen over a cupful of rich milk. OATMEAL SOUP. Two quarts of any meat broth, ^ can tomatoes, i medium-sized onion, salt and pepper to taste, a stalk or two of celery (if at hand), i 1/2 teacupfuls of oatmeal. Put broth, vegetables and seasoning over the fire together and let come to a boil; then throw in the oatmeal and stir smooth. Boil until as thick as cream, then strain through a colander and serve. Miss Campbell. VA[illustration: VALENTINE & COMPANY. Coach and Car Varnishes and Colors]. Coach and Car Yarnishes and Colors. " Epicurean cooks sharpen .... with cloyless sauce his appetite. " OYSTER SALAD. One quart of oysters, boil up once, drain and cool. Cut in halves between the thick and thin parts; cover with vinegar and stand over night. Next day chop cabbage and celery, mix with oysters and pour over the following DRESSING. Yolks of 4 fresh, raw eggs and two hard boiled ones rubbed together until smooth. Add 4 tablespoonfuls oil, a few drops at a time, and mix well; then add two heaping teaspoonfuls salt, i of pepper, i of made mustard and 2 tablespoonfuls vinegar, added gradually. Mrs. F. Chapman. MACEDOINE SALAD. One cup of chopped boiled beets, i cup of peas, i cup of string beans, y^ cup of asparagus tips, 10 drops of onion juice, i cup of chopped celery, mayonnaise dressing. Mrs. E. M. Dunbar. "Use Imperial French Poultry Seasoning." ENGLISH WALNUT SALAD. One pint of English walnut meats, boiled until slightly softened, with i slice of onion, i bay-leaf and i teaspoonful of salt, drain and cool. Put a saltspoonful of salt and a dash of white pepper in a bowl; add a teaspoonful salad oil and lo drops onion juice; rub until the salt is dissolved; add 2 tablespoonfuls of oil and i tablespoonful of vinegar; beat until whitish and thick. Serve on lettuce. Garnish with orange slices cut into % points. Mrs. H. Lockwood. POTATO SALAD.