Efficiency in home-making and first-aid to good cooking

Wipe off meat with a clean cloth, cut in small pieces, put over in cold water, let simmer 3 hours, adding more water if needed. There should be 1 or 1^2 pints of broth when finished. Strain, set aside to cool, then remove cake of fat and any particles of it that may remain on top by passing a clean cloth wrung out of hot water over the top. POTATO BISQUE. 3 medium-sized potatoes cooked in boiling water until done; rub through a strainer. Scald 1 quart milk with 2 slices of onion, remove onion and add potatoes. Melt 3 level tablespoons of butter, add 2 tablespoons flour, \l/2 teaspoons salt; stir this until well mixed and add to soup; cook just 1 minute. Garnish with a teaspoon of finely cut parsley and serve. SPLIT PEA SOUP. Half pint green split peas — wash, soak over night; cook in 3 pints of cold water and 1 teaspoon salt. Boil 3 hours. In another saucepan put 1 tablespoon of butter in which brown 1 tablespoon each finely chopped onion, carrots, turnips ; then add these to the soup and boil 1 hour. Rub through sieve and add Y\ spoon pepper, 1 tablespoon flour wet with milk. Boil 2 minutes. Note. — Some kinds of green split peas do not need soaking and will cook in about 1 hour. The green split peas are nicer than the yellow and less expensive. First Aid to Good Cooking 119 PEA SOUP. 1 can peas. 2 tablespoons butter. 2 teaspoons sugar. 2 tablespoons flour. 1 pint cold water. 1 teaspoon salt. 1 pint milk. }i teaspoon pepper. Drain the peas, add sugar and cold water; cook very slowly 20 minutes. Rub through a sieve, reheat, thicken with the butter and flour cooked together, add the milk slowly, stir smooth ; add the salt and pepper. Serve very hot. CORN SOUP. Corn soup is made the same way, only use a can of corn instead of the peas, and chop the corn before putting over to simmer. After simmering 20 minutes, put through a sieve and finish as for pea soup. TOMATO BOUILLON. 3/2 can tomatoes. y2 onion. 2 pints boullion. Little salt. Y2 tablespoon sugar. Boil this until nearly one-half quantity ; strain ; season to taste. TOMATO BISQUE. ^2 can tomatoes. 1 teaspoon salt. 1 quart of milk. y2 saltspoon pepper. 2 tablespoons butter. 1 saltspoon soda. 2 tablespoons flour. Dash of cayenne. 1 tablespoon sugar. 1 onion scalded in milk. Stew tomatoes until very soft ; put through sieve ; put strained tomatoes in granite saucepan ; add the soda. When its stops foaming add the butter, little at a time; add salt and pepper. Put milk in dish on asbestos mat; 120 First Aid to Good Cooking stir in the flour mixed with a little of the milk, cook thoroughly ; then pour the tomatoes slowly into the milk ; beat well together. Serve at once. If put together and left to stand it is apt to curdle. TOMATO SOUP (without stock or milk). i quart can tomatoes. x teaspoon salt. 2 heaping teaspoons flour. i teaspoon sugar. i tablespoon snowdrift. I pint hot water. Half an onion sliced. i bay leaf. Rub snowdrift and flour together, moisten with i tablespoon cold tomato juice. Boil the tomatoes and onion together fifteen minutes, add the prepared flour and snowdrift and seasoning, boil fifteen minutes longer; mb through a sieve, heat and serve with bits of toasted bread. VEGETABLE SOUP.