The Edwardsville cook book

Rub tomatoes through a sieve ; put on to heat in granite pan, heat milk in another pan ; rub butter and flour to a smooth paste and add to milk, then the salt and pepper. When all is almost boiling, stir the tomatoes slowly into the milk, stirring constantly. Let come to a boil and serve with crackers. CREAM OF CELERY SOUP. Mrs. P. G. Daut, Lincoln, 111. Cut up a chicken and boil till tender, having sufficient liquor over it. Remove meat and add 3 sticks of chopped celery and boil till broth has a celery flavor. Then make a smooth paste by rubbing one tablespoon butter and 2 tablespoons flour and a half pint of milk and water ; add to broth, add lump of butter, pepper and salt ; then serve. POTATO SOUP. Mrs. Cora Britton, Lincoln, 111. Slice 4 medium sized potatoes, boiling till tender ; mash and add 2 pints milk and pint cream, butter, salt and pepper. Let come to a boil and serve immediately. VEGETABLE SOUP. Mrs. W. D. Duff, Lincoln, 111. Put meat in cold water and boil 2 hours, salt, add i tablespoon barley, i tablespoon rice, ^ can tomatoes; grind in meat grinder 2 medium sized potatoes, i large onion, i turnip, I carrot, head cabbage, i stalk celery, (use the dried leaves when celery is out of season), a sprig of parsley and add to the boiling stock. Just before serving slice in lemon. CHICKEN SOUP. Mrs. Arthur Quisenberry, Lincoln, 111. Cut the chicken as for frying; put in kettle with sufficient water to cover. Season to taste, and boil slowly until very tender. Remove chicken from broth, to the broth add enough water to make a quart; add 1 pint sweet milk. Take 2 tablespoons flour and stir in cold milk to make it like cream ; beat until smooth and add to the boiling broth. Boil 2 minutes and send to table steaming hot. SOUPS. OYSTER SOUP. Mrs. J. E. Richards, Lincoln, 111. Put 2 pints milk in a double boiler ; heat to the boiling point and season with salt, pepper and butter ; add to the boiling milk 1 pints raw oysters, boil 3 minutes and serve. RATES $2.00 PER DAY. FREE SAMPLE ROOMS. UNDER NEW, MANAGEMENT. ST. JAMES HOTEL EDWARDSVILLE, ILL. J. E. TUNNELL, Jr., Manager and Proprietor. ELECTRIC LIGHT. STEAM HEAT. WHEN IN EDWARDSVILLE STOP AT THE LELAND S. H. LANHAM AND C. S. LANHAM, Proprietors. RATES, $2.00 PER DAY. Phones^ — Kinlock Station No. 3. Bell, Main 48 R. t ►> 4* 4i) I STENZEL HOTEL I NEWLY FURNISHED. REFITTED THROUGHOUT. First-Class Rooms and A 1 Meals at Reasonable Rates. ¥ South Side Court Square. FRANK BALLWEG, Prop’r. t BROADWAY HOUSE I UNDER NEW MANAGEMENT. ¥ Main and Vandalia, one block South of Court Square. I BERRY & FUNKE BROS., Prop’rs. I GROVES DINING ROOM I MEALS AT ALL HOURS. ‘‘SEALSHIPT” OYSTERS I UNSURPASSED COFFEE. Main St., Opposite Post Office. ARTISTIC TAILOR C. O. NASH, S(. Louis Si. Cleaning, Pressing and Repairing. V. J. LEVORA X THETAILOR. Suits Made to Order. Cleaning and Dyeing. North Main St., Opposite St. James Hotel. C. E. HOSKINS FUNERAL DIRECTOR AND EMBALMER. With C. E. Lowe & Co. ^ Phones — Office, 145 L. Residence, 27 W. CHAPTER V. “Cheerful cooks make every dish a feast.” BOSTON BAKED BEANS. Mrs. Abbie L. Greenwood.