High-Street cook book

" I began taking Hood's Sarsaparilla in the 'spring of 1883, when I was bo weak I could not do my work, [must confess i I had not a drop of faith in it; but it has made a new person of me. All I ask of any one is to try a bottle of Hood's Sarsaparilla and see its quick effect. Il takes less time and quantity to show its effect than any other preparation I ever heard of. I would not be without it in the house." Mrs. C. A. M. Finc, North Chili. Monroe County. N. Y. HIGH-STREET COOK BOOK IS. SOUP. A hasty plate of soup Bouillon. Take from four to eight pounds of beef from the shoulder, according to the number for which you dress the soup. Put ou early in the morning, for six o'clock dinner, in water enough to cover it with two quarts additional; let it boil slowly. Take it from the fire when the beef is tender. Let it stand till cold, skim off the fat, add salt and pepper to taste, strain into soup-kettle and boil half an hour, add a root of celery, or pieces cut an inch long. 19. Tomato Soup. Take about three pounds of beef from round to make stock, pour into four quarts of water, and boil four hours; then add two cans of tomatoes, and boil for one hour; strain into an earthen dish, let it cool, and skim off all the grease; return to soup-kettle. Take a tablespoonful of flour mixed with a little milk until smooth, and add while boiling hot; salt and pepper to taste; add a tablespoonful of sugar. Dissolve quarter of a teaspoonful of soda in a little water, and add to the above. Fry in salt pork two slices of white bread cut. into dice, and serve separate with the soup. 20. Ox-Tail Soup. Take an ox tail and divide it into small pieces; wash nicely and put, into a souppot, with live quarts of water and two pounds of beef from shoulder. Boil slowly for several hours; when done so that the meat falls from the bone, strain; let it, stand over night, skim off the fat, then return to the soup-kettle and boil for two hours. Add one onion, celery, anil two tablespoonfuls of brown flour. This will make, when (lone, about three quarts of liquor; salt and pepper to taste. \ glass of wine will greatly improve it. 21. Black Bean Soup. Take two pounds of beef from the shoulder, put into three quarts of water, and boil down to stock. Put a pint of black beans to soak over night; put them into fresh water next morning, and boil until soft enough to strain through a sieve, then add to the stock, and boil for two hours; salt and pepper to taste. This will make about three quarts; cut two lemons into small pieces and add just before serving. 22. Chicken Soup. Boil the bones of two chickens with half an onion; the next, day, skim off every bit of fat, and add half a cup of pearl barley, which has been soaked over night in cold water; salt and pepper. Just before serving, sift in one-third teacup of dry, fine bread-crumbs. An Engineer's Wife.