Clear Soup Stock — Remove the fat, mix with shell and whites of egg. Boil for two minutes and allow it to stand for 15 to 20 minutes on the back of the stove to settle. Then strain. Heat again before serving. — MRS. KATE MANN, BAKER, PASADENA, CAL. Cream Tomato or Mock Bisque Soup 1 quart milk 2 cups tomato pulp Small piece of bay leaf A few cloves Salt, pepper, celery salt FEDERATION COOK BOOK 7 Half teaspoon soda Small bit of parsley 2 tablespoons butter 2 teaspoons flour✪ Cream Tomato or Mock Bisque Soup Put milk on to scald. Stir tomatoes with bay leaf cloves, parsley, salt, pepper and celery salt. Mix butter and flour then add this to scalded milk. Let cook five min- utes then add tomato pulp which has been pressed through sieve. Serve hot. — Miss MARIE GILLAM, BAKERSFIELD. Duchess Soup 4 cups white stock 2 slices of carrot cut in tubes 2 slices onion 2 blades of mace 1 half cup grated mild cheese 1 third cup butter 1 fourth cup flour 1 teaspoon salt 1 eighth teaspoon pepper 2 cups scalded milk✪ Duchess Soup Cook vegetables 3 minutes in one and one-half table- spoons butter then add stock and mace; boil 15 minutes, strain and add milk. Thicken with remaining butter and flour cooked together; add salt and pepper. Stir in cheese and serve as soon as cheese is melted. — MRS. ISABELLA J. BARRAUD, SAN FRANCISCO. Turtle Bean Soup Wash and soak over night in water one half pint of black beans, one half pint white beans. In the morning add 4 cups of cold water and a soup bone, salt and two onions original quantity of water putting in from a boiling kettle. After the beans are soft strain through a colander mashing the beans. Last add one tablespoon of catsup. Slice a hard boiled egg and one lemon✪ Turtle Bean Soup sliced thin and pour over them boiling soup and serve. — MRS. LILLIAN V. TUR- NER, 199 GLORIETTA ST., PASADENA. Tomato Bisque 1 can tomatoes or 2 cups milk 1 quart fresh cooked tomatoes 1 fourth teaspoon salt 2 tablespoons butter 8 FEDERATION COOK BOOK Pinch of pepper 1 fourth teaspoon soda 1 eighth of onion if desired✪ Tomato Bisque Put tomatoes on with salt, pepper and onion and sim- mer 10 minutes. Rub through a strainer. Melt butter. Add flour to butter and stir. Add one-third of milk and stir. Add another third. When free from lumps add remaining third. Return tomato juice to fire, add soda and then white sauce. Strain and serve at once with croutons. — Miss MARIE H. FORD, PASADENA. Squash Soup 3-4 cup cooked squash 1 quart milk 1 slice onion 2 tablespoons butter 3 tablespoons flour 1 teaspoon salt 1-4 teaspoon celery salt Few grains pepper✪ Squash Soup Rub squash through a sieve before measuring. Scald milk with onion, remove onion, and add milk to squash ; season and serve. — MRS. ISABELLE J. BARRAUD, S. F. CAL. Tomato Soup — No. 1 Peel two quarts of ripe tomatoes ; boil them in a sauce pan with an onion and other soup vegetables. Strain and add to it a tablespoonful of flour dissolved in a third of cup of melted butter; add pepper and salt✪ Tomato Soup — No. 1. Serve very hot over little squares of bread fried brown and crisped in but- ter— an excellent addition to a cold-meat lunch. — MRS. MOLLIE LANE HANFORD. Tomato Soup — No. 2 ✪ Tomato Soup — No. 2

AI-modernized reading of the original text

Clear Soup Stock — Remove the fat, mix with shell and whites of egg. Boil for two minutes and allow it to stand for 15 to 20 minutes on the back of the stove to settle. Then strain. Heat again before serving. — MRS. KATE MANN, BAKER, PASADENA, CAL. Cream Tomato or Mock Bisque Soup 1 quart milk 2 cups tomato pulp Small piece of bay leaf A few cloves Salt, pepper, celery salt Half teaspoon soda Small bit of parsley 2 tablespoons butter 2 teaspoons flour Put milk on to scald. Stir tomatoes with bay leaf cloves, parsley, salt, pepper and celery salt. Mix butter and flour then add this to scalded milk. Let cook five minutes then add tomato pulp which has been pressed through sieve. Serve hot. — Miss MARIE GILLAM, BAKERSFIELD. Duchess Soup 4 cups white stock 2 slices of carrot cut in tubes 2 slices onion 2 blades of mace 1 half cup grated mild cheese 1 third cup butter 1 fourth cup flour 1 teaspoon salt 1 eighth teaspoon pepper 2 cups scalded milk Cook vegetables 3 minutes in one and one-half tablespoons butter then add stock and mace; boil 15 minutes, strain and add milk. Thicken with remaining butter and flour cooked together; add salt and pepper. Stir in cheese and serve as soon as cheese is melted. — MRS. ISABELLA J. BARRAUD, SAN FRANCISCO. Turtle Bean Soup Wash and soak over night in water one half pint of black beans, one half pint white beans. In the morning add 4 cups of cold water and a soup bone, salt and two onions. Stir, then replace original quantity of water putting in from a boiling kettle. After the beans are soft strain through a colander mashing the beans. Last add one tablespoon of catsup. Slice a hard boiled egg and one lemon sliced thin and pour over them boiling soup and serve. — MRS. LILLIAN V. TUR- NER, 199 GLORIETTA ST., PASADENA. Tomato Bisque 1 can tomatoes or 2 cups milk 1 quart fresh cooked tomatoes 1 fourth teaspoon salt 2 tablespoons butter Pinch of pepper 1 fourth teaspoon soda 1 eighth of onion if desired Put tomatoes on with salt, pepper and onion and simmer 10 minutes. Rub through a strainer. Melt butter. Add flour to butter and stir. Add one-third of milk and stir. Add another third. When free from lumps add remaining third. Return tomato juice to fire, add soda and then white sauce. Strain and serve at once with croutons. — Miss MARIE H. FORD, PASADENA. Squash Soup 3-4 cup cooked squash 1 quart milk 1 slice onion 2 tablespoons butter 3 tablespoons flour 1 teaspoon salt 1-4 teaspoon celery salt Few grains pepper Rub squash through a sieve before measuring. Scald milk with onion, remove onion, and add milk to squash ; season and serve. — MRS. ISABELLE J. BARRAUD, S. F. CAL. Tomato Soup — No. 1 Peel two quarts of ripe tomatoes ; boil them in a sauce pan with an onion and other soup vegetables. Strain and add to it a tablespoonful of flour dissolved in a third of cup of melted butter; add pepper and salt. Serve very hot over little squares of bread fried brown and crisped in butter— an excellent addition to a cold-meat lunch. — MRS. MOLLIE LANE HANFORD. Tomato Soup — No. 2

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Cream Tomato or Mock Bisque SoupDuchess SoupTurtle Bean SoupTomato BisqueSquash SoupTomato Soup — No. 1Tomato Soup — No. 2

The Federation cook book