If you do not wish to use the fresh clams, you can buy the clam juice or clam bouillon already prepared. BEEF BOUILLON. As this is always a staple, directions for its making may not come amiss. Beef bouillon proper is beef broth prepared from the liquor of bouillon or boiled beef, with vegetables to season. Neither beef nor vegetables are boiled longer than is necessary to cook them, and supplementary bone and sinew are added in order to get as much gelatine as possible. To five pounds of good fresh beef from the middle of the leg, allow two pounds of bone, two quarts and a half of cold water, a heaping teaspoonful of salt, a small bunch of kitchen herbs, two cloves, two peppercorns, one onion, one stick of celery or a teaspoonful of celery salt, one small carrot and half a tur- nip. Have the butcher crush the bones, and lay them in the pot first. Wipe off the meat, and cut in small pieces, remov- 6 SOUPS ing all the fat. Lay the meat on the bones, pour the cold water over, add the salt, and place on the range where it will come very slowly to a boil. As soon as the scum rises, remove, and if the liquor boils too fast, pour in a small cupful of cold water to check the boiling and make the scum rise. Repeat this twice. Now add the seasoning herbs and sliced vegeta- bles and simmer slowly — not boil — for three or four hours, but remove vegetables and herbs before they cook to "rags," the meat only remaining in the pot until the end of the pro- cess. During the cooking process the soup should boil down to about three and a half pints. Strain, pour into a perfectly clean vessel, and when cold remove the fat. When ready to serve, heat and serve in cups. This will suffice for eight persons. If one needs a larger quantity, the portions should be in- creased accordingly, or supplemented by the bouillon cap- sules or extract of beef dissolved in hot water. It should be rich and stimulating, clear, with an agreeable odor and rich brown color. If not dark enough, a lime caramel or kitchen bouquet will make it all right. Little dinner rolls or recep- tion wafers go with the bouillon. CREAM TOMATO SOUP. Stir together until smooth 2 tablespoonfuls flour and 2 tablespoonfuls melted butter. Cook in a stewpan slowly, adding 1 pint of boiling milk and stirring until smooth and creamy. Add salt and pepper to taste. Stew a small can of tomatoes (1 pound)✪ Cream Tomato Soup, strain through a sieve, and while hot add to the above cream. Cook them thoroughly together and serve. — Mrs. J. T. Elmore. CREAM OF TOMATO SOUP. One quart of milk, 1 pint stewed tomatoes, 1 large table- spoonful of butter, sprig of parsley, 1 tablespoonful of sugar, Vi teaspoonful of baking soda, 2 tablespoonfuls of flour. Put the tomatoes on to stew with parsley, salt and pepper to taste✪ Cream of Tomato Soup, SOUPS 7 let them stew for fifteen minutes. Put the milk on to boil. Rub the butter and flour together, add to the milk when boiling and stir constantly until it thickens. Now press the tomatoes throng a sieve and, if ready to use the soup, add the sugar and soda to the tomatoes and then the boiling milk; stir thoroughly and serve immediately. It must not go on the fire after mixing the milk with the tomatoes or it will separate. If you are not ready, let them stand on the fire separately and mix them when wanted. — Mrs. Thos. Bullock. CREAM CHICKEN SOUP. ✪ Cream Chicken Soup

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If you do not wish to use the fresh clams, you can buy the clam juice or clam bouillon already prepared. BEEF BOUILLON. As this is always a staple, directions for its making may not come amiss. Beef bouillon proper is beef broth prepared from the liquor of bouillon or boiled beef, with vegetables to season. Neither beef nor vegetables are boiled longer than is necessary to cook them, and supplementary bone and sinew are added in order to get as much gelatine as possible. To five pounds of good fresh beef from the middle of the leg, allow two pounds of bone, two quarts and a half of cold water, a heaping teaspoonful of salt, a small bunch of kitchen herbs, two cloves, two peppercorns, one onion, one stick of celery or a teaspoonful of celery salt, one small carrot and half a tur- nip. Have the butcher crush the bones, and lay them in the pot first. Wipe off the meat, and cut in small pieces, remov- 6 SOUPS ing all the fat. Lay the meat on the bones, pour the cold water over, add the salt, and place on the range where it will come very slowly to a boil. As soon as the scum rises, remove, and if the liquor boils too fast, pour in a small cupful of cold water to check the boiling and make the scum rise. Repeat this twice. Now add the seasoning herbs and sliced vegeta- bles and simmer slowly — not boil — for three or four hours, but remove vegetables and herbs before they cook to "rags," the meat only remaining in the pot until the end of the pro- cess. During the cooking process the soup should boil down to about three and a half pints. Strain, pour into a perfectly clean vessel, and when cold remove the fat. When ready to serve, heat and serve in cups. This will suffice for eight persons. If one needs a larger quantity, the portions should be in- creased accordingly, or supplemented by the bouillon cap- sules or extract of beef dissolved in hot water. It should be rich and stimulating, clear, with an agreeable odor and rich brown color. If not dark enough, a lime caramel or kitchen bouquet will make it all right. Little dinner rolls or recep- tion wafers go with the bouillon. CREAM TOMATO SOUP. Stir together until smooth 2 tablespoonfuls flour and 2 tablespoonfuls melted butter. Cook in a stewpan slowly, adding 1 pint of boiling milk and stirring until smooth and creamy. Add salt and pepper to taste. Stew a small can of tomatoes (1 pound), strain through a sieve, and while hot add to the above cream. Cook them thoroughly together and serve. — Mrs. J. T. Elmore. CREAM OF TOMATO SOUP. One quart of milk, 1 pint stewed tomatoes, 1 large table- spoonful of butter, sprig of parsley, 1 tablespoonful of sugar, Vi teaspoonful of baking soda, 2 tablespoonfuls of flour. Put the tomatoes on to stew with parsley, salt and pepper to taste, SOUPS 7 let them stew for fifteen minutes. Put the milk on to boil. Rub the butter and flour together, add to the milk when boiling and stir constantly until it thickens. Now press the tomatoes throng a sieve and, if ready to use the soup, add the sugar and soda to the tomatoes and then the boiling milk; stir thoroughly and serve immediately. It must not go on the fire after mixing the milk with the tomatoes or it will separate. If you are not ready, let them stand on the fire separately and mix them when wanted. — Mrs. Thos. Bullock. CREAM CHICKEN SOUP.

The Henderson cook book