Kirmess cook book

Wash thoroughly one-half of a cupful of rice, put in a kettle with two quarts of boiling water, add one tablespoonful of chopped onion, a tiny bit of mace, a sprig of parsley and a scant teaspoonful of salt, and boil slowly until the rice is pulpy. Rub through a sieve and reheat to the boiling point. Add one table- spoonful of flour blended with a little cold milk; stir until thickened. Add pepper to taste, more salt, if needed, and simmer for five minutes. Beat two eggs, add one-half of a cupful of good cream. Draw the kettle to the side of the fire and pour this in slowly, stirring well; sprinkle in two tablespoonfuls of grated Swiss cheese and take immediately from the fire. As served drop a pinch of chopped parsley over each plateful. SPLIT PEA SOUP. Miss Hellerman. To two cups of split green peas add two quarts of water and boil. Strain through strainer, put back in pot with two or three slices of bacon. When ready to serve thicken with a cup of flour mixed to a smooth paste with water, salt and pepper to taste. When the flavor of bacon is not liked use about a heaping tablespoonful of butter in its place. POTATO SOUP. Miss Parloa, One »^art of milk, six large potatoes, one blade of celery, an onion and a tablespoonful of butter; put milk on to boil with onion and celery. Pare potatoes and boil half an hour; turn oflE the water and mash fine and light. Add boiling milk and butter. Pepper and salt to taste; rub through a strainer and serve immediately. A cupful of whipped cream added when in the tureen is a great improvement. This soup must not be allowed to stand even if kept hot. SALMON BISQUE. Mrs. Charles C. Thomas. Drain the oil from one-half can of salmon, remove the bones and skin and rub through a sieve. Add gradually one quart of scalded milk, one and a half teaspoonfuls of salt, a little pepper, four tablespoonfuls of flour, and two of butter rubbed to a paste. CREAM OF ONION SOUP. Miss Bedford, New York. Cream of onion soup is highly esteemed, especially in France, as a nerve tonic and restorative. To make it to perfection slice sufficient white onions to measure one cupful and a half. Heat two tablespoonfuls of butter in a large pan, add the onions and cook slowly, shaking now and then, until the onions are very tender but hardly beginning to color. Sprinkle over them two tablespoonfuls of flour and stir until absorbed. Add gradually one quart of hot milk, stirring that it may thicken evenly. When at the boiling point draw to one side, season and simmer for ten minutes, then rub through a sieve pressing as much pulp through as possible. Return to the fire until piping hot and serve at once. OLD FASHIONED BEEF SOUP. ''Table Talk/' Select four or five pounds of lean beef shoulder, cross rib or under roimd — ^in one large square piece and order with it a marrow-bone. Wash meat and