Kirmess cook book

Remove fat from stock, and put quantity to be cleared in stew-pan, allowing white and shell of one egg to each quart of stock. Beat egg slightly, break shell in small pieces and add to stock. Place on front of range, and stir constantly until boiling point is reached: boil two minutes. Set back where it may simmer twenty minutes ; remove scum, and strain through double thickness of cheese-cloth placed over a fine strainer. If stock to be cleared is not sufficiently seasoned, additional seasoning must be added as soon as stock has lost its jelly-like consistency; not after re-clearing is affected. Many think the flavor obtained from a few shavings of lemon rind an agreeable addition. HOW TO BIND SOUPS Cream soups and pnre^^ if allowed to standi separate, unless bound together. To bind a soup, melt butter, and when bubbling add an equal quantity of flour; when well mixed add to boiling soup, stir constantly. If recipe calls for more flour than butter, or soup is one to become cold, remove grease, reheat. Add noodles, portion of hot mixture to butter and flour until of such consistency that it may be poured into the mixture remaining in double boiler. NOODLE SOUP. Mrs, T K. Egbert, New York. Three pounds plate, two marrow-bones, one good sized sliced onion, add salt to taste, put on in cold water, let it simmer for six hours, take from stove, allow it to become cold, remove grease, reheat, add noodles, made from one egg, a little salt, one-half egg shell full of ice water, sifted flour enough to roll out very thin, cut in ribbons, and put in soup, simmer until noodles are cooked, cut some of the soup meat in dice, and serve with soup. OHIOKEN GUMBO SOUP Mrs. W. S. Gould, New York. Cut two medium sized onions in slices, and fry them brown in a deep sauce-pan with two tablespoonfuls of butter, fry with the onions a slice of ham cut in dice, cut a good sized roasting chicken, as for fricassee, dredge the pieces well with flour, and put them in the soup kettle. When the onions are brown let the chicken brown well on both sides. While the chicken is cooking wash a dozen and a half pods of okra in cold water, cut them in thin slices and add them to the chicken in the kettle. Next cut a green pepper in slices, also peel and slice five or six large tomatoes, and put them in the ketlj^e, season well with salt, and add three quarts of cold ^ater. Keep the kettle covered closely and let all simmer for hours. If the water in that time has boiled away to less than two quarts add some from the tea kettle. At the end of four hours strain and serve the soup. This should be about two quarts. CHICKEN a LA REINE. Mrs. E. F. C Young. Heat contents of one quart can of Franco American chicken bouillon, or soup. Add one pint of cream or milk and one tablespoonful of corn-starch blended with milk and made perfectly smooth. Stir slowly in hot soup, until the proper consistency. Season to taste. Take the yolks of two well beaten eggs, season with salt, add sufficient flour to thicken, so the mixture will be stiff enough to make into balls the size of hickory nuts, let these simmer in soup a few minutes. When serving, place two or three egg balls in each portion of soup. HOW TO SERVE FRANCO-AMERICAN SOUP. Mrs. H. E. Neise.