Page 60— Clam Soup, by Bilss Jube. Newark, ahould read fifty soft clamA or three pints of ordinary clams, in place of thlrty-slx soft clams. Page 61 —Oyster Soup, by Mrs. Gray, ahould read one-half pint of hot water or one pint of milk, in place of one pint and one quart. CLAM SOUP. Mrs. John J- Toffey. Seventy-five small clams, one quart of milk, one-half cup of butter, three potatoes, one tablespoon chopped parsley, two large tablespoons of flour, salt and pepper✪ Clam Soup. Chop clams very fine, put in a colander to drain, chop potatoes rather fine, put them on to boil with the milk in a double boiler. Rub fiour and butter together until creamy, and when milk and potatoes have been boiling fifteen minutes stir in fiour and butter, cook eight minutes more, add parsley, salt and pepper, also the liquor from the clams, tliat has been heated and skimmed, cook tliree minutes more, then add the clams and serve. HOW TO MAKE SOUPS. 61 OYSTER SOUP. Mrs, F. D. Gray. One quart of oysters thoroughly drained of liquor. Place liquor in stew pan, adding one pint of hot water, bring to a boil, skim well, add pepper and salt to taste, and one heaping tablespoonful of butter. Add oysters, let them simmer until edges curl, serve. One quart of milk brought to a boil may be added instead of water, before liquor has been seasoned^ bring to a simmer before adding oysters. To make oyster soup in perfection cream and milk should be used in equal parts. Heat this slowly while twenty-five oysters are washed and drained and their juice strained, boiled, and skimmed. When the cream steams, salt, cayenne, and oyster juice are added to it, the oysteris dropped in, and the kettle covered until it steams again but does not boil. PEPPEK POT. Mrs. T. K. Egbert. One knuckle of veal, one pound of plain tripe, one pound of honeycomb tripe, bunch of pot herbs, one. onion, cne-quarter pound of suet, two medium sized potatoes, one bay leaf, three quarts of cold water, two tablespoonfuls of butter, two tablespoonf uls of flour, salt and cayenne to taste. Wash the tripe well in cold water. Put it in a kettle, cover it with cold water and boil eight hours. This should be cooked the day before you want the soup. Wipe the knuckle with a damp towel, put it in a soup kettle, cover with the water, place it on the fire, and bring slowly to a simmer, carefully skimming ofE 62 KIRMESS COOK BOOK. tlie scum. Simmer gently for three hours, then strain and return soup to the kettle. Wash the pot herbs, chop the parsley, rub ofiE the thyme leaves, and cut only half the red. pepper. Gut the potatoes into duce, add all these and the bay leaf to the soup. Cut the tripe into pieces, one inch square. Cut the meat from the knuckle into small pieces, add these also to the soup, place it on the fire and when at boiling point season with the salt and cayenne. Bub the butter and flour together, and stit into the boiling soup, and the fifty small dump- lings made as follows: — Chop the suet fine, measure it and take double the quantity of flour, one-quarter of teaspoonful of salt, mix well together, moisten with ice water (about a quarter of a cup), form into tiny dumplings about the size of a marble, throw into the soup, simmer for fifteen minutes and serve. TURKEY SOUP. Mrs, Goodwin, Chicago, III. ✪ Pepper Pot

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Page 60— Clam Soup, by Bilss Jube. Newark, ahould read fifty soft clamA or three pints of ordinary clams, in place of thlrty-slx soft clams. Page 61 —Oyster Soup, by Mrs. Gray, ahould read one-half pint of hot water or one pint of milk, in place of one pint and one quart. CLAM SOUP. Mrs. John J- Toffey. Seventy-five small clams, one quart of milk, one-half cup of butter, three potatoes, one tablespoon chopped parsley, two large tablespoons of flour, salt and pepper. Chop clams very fine, put in a colander to drain, chop potatoes rather fine, put them on to boil with the milk in a double boiler. Rub fiour and butter together until creamy, and when milk and potatoes have been boiling fifteen minutes stir in fiour and butter, cook eight minutes more, add parsley, salt and pepper, also the liquor from the clams, tliat has been heated and skimmed, cook tliree minutes more, then add the clams and serve. HOW TO MAKE SOUPS. 61 OYSTER SOUP. Mrs, F. D. Gray. One quart of oysters thoroughly drained of liquor. Place liquor in stew pan, adding one pint of hot water, bring to a boil, skim well, add pepper and salt to taste, and one heaping tablespoonful of butter. Add oysters, let them simmer until edges curl, serve. One quart of milk brought to a boil may be added instead of water, before liquor has been seasoned^ bring to a simmer before adding oysters. To make oyster soup in perfection cream and milk should be used in equal parts. Heat this slowly while twenty-five oysters are washed and drained and their juice strained, boiled, and skimmed. When the cream steams, salt, cayenne, and oyster juice are added to it, the oysteris dropped in, and the kettle covered until it steams again but does not boil. PEPPEK POT. Mrs. T. K. Egbert. One knuckle of veal, one pound of plain tripe, one pound of honeycomb tripe, bunch of pot herbs, one. onion, cne-quarter pound of suet, two medium sized potatoes, one bay leaf, three quarts of cold water, two tablespoonfuls of butter, two tablespoonf uls of flour, salt and cayenne to taste. Wash the tripe well in cold water. Put it in a kettle, cover it with cold water and boil eight hours. This should be cooked the day before you want the soup. Wipe the knuckle with a damp towel, put it in a soup kettle, cover with the water, place it on the fire, and bring slowly to a simmer, carefully skimming ofE 62 KIRMESS COOK BOOK. tlie scum. Simmer gently for three hours, then strain and return soup to the kettle. Wash the pot herbs, chop the parsley, rub ofiE the thyme leaves, and cut only half the red. pepper. Gut the potatoes into duce, add all these and the bay leaf to the soup. Cut the tripe into pieces, one inch square. Cut the meat from the knuckle into small pieces, add these also to the soup, place it on the fire and when at boiling point season with the salt and cayenne. Bub the butter and flour together, and stit into the boiling soup, and the fifty small dump- lings made as follows: — Chop the suet fine, measure it and take double the quantity of flour, one-quarter of teaspoonful of salt, mix well together, moisten with ice water (about a quarter of a cup), form into tiny dumplings about the size of a marble, throw into the soup, simmer for fifteen minutes and serve. TURKEY SOUP. Mrs, Goodwin, Chicago, III.

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