Kirmess cook book

Put a quart can of tomatoes through a sieve, put into tomatoes two cups of milk, put on stove, keep stirring until it comes to a boil, add a tablespoonful of butter, season with salt and pepper to taste. Take a heaping tablcopoonful of flour and mix well with one-half cup of milk, add to tomatoes and stir until thickens. Pour into tureen and add a large cupful of whipped cream. JULIENNE SOUP. Mrs. Powers, Rye, N. Y. To one quart clear brown soup stock, add onefourth cup each carrot and turnip, cut in thin strips one and one-half inches long, previously cooked in boiling salted water, and two tablespoons each cooked peas and string beans. Heat to boiling point. CREAM OF CELEBY SOUP. Miss Parloa. One pint of milk, one tablespoonlul of butter, one bead of celery, a large slice of onion; boil celery in one pint of water from thirty to forty-five minutes, boil onion and milk together; mix flour with two tablespoonfuls of cold milk and add to boiling milk; cook ten minutefe. Mash celery in the water in which it has been cooked and stir into the boiling milk. Add butter, salt and pepper to taste; strain and serve immediately. A cupful of whipped cream added when the soup is in the tureen is an improvment. TOMATO SOUP. Mrs. J. A. Dear. One quart tomatoes (or can), one onion with six cloves stuck in, one quart of boiling water. Put the above over to boil, and when boiling hot, strain and pour it over one heaping tablespoonful butter mixed with two tablespoonfuls of flour, one teaspoonful salt and one-fourth of a teaspoonful of pepper, to which has been added one cup of boiling milk, before putting in tomatoes. PRINCESS SOUP. Miss Bedford, New York. Peel and slice one large Spanish onion or two small ones. Cook slowly in two tablespoonsfuls of butter for ten minutes; do not allow them to color. Add one quart of chicken stock and simmer for fifteen minutes. Thicken with two tablespoonfuls of flour blended with cold water, add seasoning to taste, simmer for five minutes longer, strain and return to fire. Add two canned Spanish peppers cut in tiny diamonds, keep hot for five minutes, add one cupful of hot cream and serve. BLACK BEAN SOUP. Mrs T. K. Egbert, New York. Soak two cupfuls of black beans over night in three quarts of cold water,then put beans into a kettle with two quarts of water and two pounds of salt pork (or a ham bone if you have it, otiierwise it may be omitted), three cloves. Let it simmer four or five hours or until the beans are perfectly soft (add more boiling water* from time to time if necessary) then pass through a sieve. Put in slice of lemon and grate the yolk of a couple of hard boiled eggs, mixing with white of egg, making egg balls, and add sherry wine to taste (if liked) in the soup. DU BARRY SOUP. Mrs. Charles C. Thomas. . Boil one cup of rice in two quarts of clear chicken bouillon, rub through sieve and add one cup of cold cauliflower pressed through a potato ricer, season with white pepper and salt, add a pint of cream, and bring to a boil. Serve in bouillon cups, garnish with small pieces of cauliflower. SWISS RIOE SOUP. "Table Talk/'