CREOLE SOUP. 3 tbsp. butter, or beef dripping. 1 tsp. salt. Z tbsp. chopped green peppers. Pepper. 14 tbsp. chopped onion. Cayenne. aC, nour. 13 tbsp. grated horseradish. 3 ¢@. brown stock. 3 tsp. vinegar. 5 c. tomatoes. 2 sticks macaroni. Cook green peppers and onion in fat 5 minutes, add flour and the stock gradually, then tomatoes; simmer 15 minutes. Press through a strainer, season, reheat, and just before serving add horseradish, vinegar and the macaroni which has been previously cooked and cut in rings. MULLIGATAWNY SOUP. 3 tbsp. butter, or beef dripping. 1 tsp. curry powder. 3 ¢. onion. 1 blade mace. 4G: carrot. 2 cloves. % c. celery. 3 tsp. pepper berries. 1 apple. 1. sprig parsley. 1 c. raw chicken, cut in dice. 5 ce. white stock. z ©. our. 1 c. tomatoes. Cayenne. Salt and pepper. Prepare and cut vegetables and apple in small pieces; cook with the chicken in fat until brown. Add flour and seasonings, then gradually stock and tomato; simmer i hour. Press through a strainer, reserving chicken. Add chicken to strained soup, season with salt and pepper, and serve with boiled rice. MOCK TURTLE SOUP. 1 calf’s head. 3 ¢. carrot. 4 qts. cold water. % c. turnip. 1 tbsp. salt. 4c. celery, or 12 cloves. 1 tsp. dried celery leaves. 12 pepper berries. 4 tbsp. butter. 12 allspice berries. 4 c. flour. + inch stick cinnamon. 2 ce. brown stock. 1 tbsp. mixed sweet herbs. Pepper. 3 ¢c. onion. 1 lemon✪ Mock Turtle Soup. Wash, scrape and clean the head, soak 1 hour in cold water; remove the brains and tongue. Place head in kettle, skin side up to prevent sticking, add the cold water, heat slowly to boiling point, skim carefully, then simmer until meat is tender, about 2 hours. Add salt at end of the first hour. Remove head, slip meat from bones and return bones to kettle. Add seasonings and vegetables and simmer until reduced to 2 qts. Strain and when cool remove fat. Make a brown sauce of butter, flour and brown stock, add the head stock and 1 c. face meat cut in 4 inch cubes. (Use remaining meat for forcemeat balls.) Place thin slices lemon, forcemeat balls and egg balls in the tureen, pour over the hot soup and serve at once. FORCEMEAT BALLS. 1 c. cooked meat, chopped fine. 1 tsp. lemon juice. i tsp. salt. : 1 tsp. chopped parsley. 4+ tsp. thyme. 4 tsp. onion juice. Pepper. Yolk 1 egg. Mix in the order given, adding enough egg to moisten meat. Form into balls size of a small marble, roll in flour and brown in hot fat. 23 EGG BALLS. Yolks 2 hard cooked eggs. Cayenne. 41 tsp. salt. 1 tsp. butter (melted). Press yolks of eggs through a strainer, add remaining ingredients and enough raw egg to form a paste. Shape in small balls, roll in flour and brown in hot fat. EGGS GENERAL RULES. Eggs are fresh if they are dull and rough in appearance. They should be kept in a cool place. The unbroken yolk of an egg may be kept from hardening by covering it with cold water. If not used in two days water should be changed. Keep white of egg covered in a cool place. ; SOFT COOKED EGGS. Method I. Boil water, remove to back of range, put in eggs, cover and allow to stand from 3 to 5 minutes for one or two eggs; from 5 to 8 minutes for several✪ Soft Cooked Eggs. Method H. Place eggs in cold water, heat gradually to boiling point and remove eges at once. HARD COOKED EGGS. Method I. Place the eggs in boiling water, remove to back of range, cover, and allow to stand 30 minutes; then put into cold water if eggs are to be used as a garnish. Method IT. Place eggs in cold water, heat gradually to boiling point; remove to back of range, cover, and let stand 20 minutes✪ Hard Cooked Eggs. POACHED EGGS. Break each egg into a saucer, slip the egg into boiling water to cover, remove to cooler part of range. When white is firm, and a film has formed over the yolk, the egg is cooked. Take up with a skimmer, drain, and serve on slices of toast. Season.✪ Poached Eggs CREAMY EGG. ✪ Creamy Egg

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CREOLE SOUP. 3 tbsp. butter, or beef dripping. 1 tsp. salt. Z tbsp. chopped green peppers. Pepper. 14 tbsp. chopped onion. Cayenne. aC, nour. 13 tbsp. grated horseradish. 3 ¢@. brown stock. 3 tsp. vinegar. 5 c. tomatoes. 2 sticks macaroni. Cook green peppers and onion in fat 5 minutes, add flour and the stock gradually, then tomatoes; simmer 15 minutes. Press through a strainer, season, reheat, and just before serving add horseradish, vinegar and the macaroni which has been previously cooked and cut in rings. MULLIGATAWNY SOUP. 3 tbsp. butter, or beef dripping. 1 tsp. curry powder. 3 ¢. onion. 1 blade mace. 4G: carrot. 2 cloves. % c. celery. 3 tsp. pepper berries. 1 apple. 1. sprig parsley. 1 c. raw chicken, cut in dice. 5 ce. white stock. z ©. our. 1 c. tomatoes. Cayenne. Salt and pepper. Prepare and cut vegetables and apple in small pieces; cook with the chicken in fat until brown. Add flour and seasonings, then gradually stock and tomato; simmer i hour. Press through a strainer, reserving chicken. Add chicken to strained soup, season with salt and pepper, and serve with boiled rice. MOCK TURTLE SOUP. 1 calf’s head. 3 ¢. carrot. 4 qts. cold water. % c. turnip. 1 tbsp. salt. 4c. celery, or 12 cloves. 1 tsp. dried celery leaves. 12 pepper berries. 4 tbsp. butter. 12 allspice berries. 4 c. flour. + inch stick cinnamon. 2 ce. brown stock. 1 tbsp. mixed sweet herbs. Pepper. 3 ¢c. onion. 1 lemon. Wash, scrape and clean the head, soak 1 hour in cold water; remove the brains and tongue. Place head in kettle, skin side up to prevent sticking, add the cold water, heat slowly to boiling point, skim carefully, then simmer until meat is tender, about 2 hours. Add salt at end of the first hour. Remove head, slip meat from bones and return bones to kettle. Add seasonings and vegetables and simmer until reduced to 2 qts. Strain and when cool remove fat. Make a brown sauce of butter, flour and brown stock, add the head stock and 1 c. face meat cut in 4 inch cubes. (Use remaining meat for forcemeat balls.) Place thin slices lemon, forcemeat balls and egg balls in the tureen, pour over the hot soup and serve at once. FORCEMEAT BALLS. 1 c. cooked meat, chopped fine. 1 tsp. lemon juice. i tsp. salt. : 1 tsp. chopped parsley. 4+ tsp. thyme. 4 tsp. onion juice. Pepper. Yolk 1 egg. Mix in the order given, adding enough egg to moisten meat. Form into balls size of a small marble, roll in flour and brown in hot fat. 23 EGG BALLS. Yolks 2 hard cooked eggs. Cayenne. 41 tsp. salt. 1 tsp. butter (melted). Press yolks of eggs through a strainer, add remaining ingredients and enough raw egg to form a paste. Shape in small balls, roll in flour and brown in hot fat. EGGS GENERAL RULES. Eggs are fresh if they are dull and rough in appearance. They should be kept in a cool place. The unbroken yolk of an egg may be kept from hardening by covering it with cold water. If not used in two days water should be changed. Keep white of egg covered in a cool place. ; SOFT COOKED EGGS. Method I. Boil water, remove to back of range, put in eggs, cover and allow to stand from 3 to 5 minutes for one or two eggs; from 5 to 8 minutes for several. Method H. Place eggs in cold water, heat gradually to boiling point and remove eges at once. HARD COOKED EGGS. Method I. Place the eggs in boiling water, remove to back of range, cover, and allow to stand 30 minutes; then put into cold water if eggs are to be used as a garnish. Method IT. Place eggs in cold water, heat gradually to boiling point; remove to back of range, cover, and let stand 20 minutes. POACHED EGGS. Break each egg into a saucer, slip the egg into boiling water to cover, remove to cooler part of range. When white is firm, and a film has formed over the yolk, the egg is cooked. Take up with a skimmer, drain, and serve on slices of toast. Season. CREAMY EGG.

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