Miss Parloa's new cook book and marketing guide

Two eggs, two table-spoonfuls of milk, one-fourth of a teaspoonful of salt. Beat eggs with a spoon, and add milk and salt. Turn into a buttered cup, and place in a pan of warm water. Cook in a slow oven until firm in the centre. Set away to cool. Cut into small and prettily-shaped pieces ; put into the tureen, and pour one quart of boiling consomme or clear stock on it. Cheese Soup. One and a half cupfuls of flour, one pint of rich cream, four table-spoonfuls of butter, four of grated Parmesan cheese, a speck of cayenne, two eggs, three quarts of clear soup stock. Mix flour, cream, butter, cheese and pepper together. Place the basin in another of hot water and stir until the mixture becomes a smooth, firm paste. Break into it the two eggs, and mix quickly and thoroughly. Cook two minutes longer, and set away to cool. When cold, roll into little balls about the size of an American walnut. When the balls are all formed drop them into boiling water and cook gently five minutes ; then put them in the soup tureen and pour the boiling stock on them. Pass a plate of finely grated Parmesan cheese with the soup. Thick Vegetable Soup. One quart of the sediment which is left from the clear stock, one quart of water, one-fourth of a cupful of pearl barley, one good-sized white turnip, one carrot, half a head of celery, two onions, about two pounds of cabbage, three potatoes, salt and pepper. Wash the barley and put it on in the quart of v ater, and simmer gently for two hours. Then add all the vegetables (except the potatoes), cut very fine, and the quart of stock. Boil gently for one hour and a half, then add the potatoes and the salt and pepper. Cook thirty minutes longer. When there is no stock, take two pounds of beef and two quarts of water. Cook beef, barley and water two hours, and add the vegetables as before. The meat can be served with the soup or as a separate dish. Mulligatawney Soup. One chicken or fowl weighing three pounds, three pounds of veal, two large onions, two large slices of carrot, four stalks of celery, three large table -spoonfuls of butter, one table-spoonful of curry powder, four of flour, salt, pepper, five quarts of water. Take two table -spoonfuls of the fat from the opening in the chicken and put in the soup pot. As soon as melted, put in the vegetables, which have been cut very fine. Let all cook together for twenty minutes, stirring frequently, that it may not burn ; then add the veal, cut into small pieces. Cook fifteen minutes longer ; then add the whole chicken and the water. Cover, and let it come to a boil. Skim, and set back where it will simmer for four hours (in the mean time taking out the chicken when it is tender) . Now put the butter into a small fryingpan, and when hot, add the dry flour. Stir until a rich brown ; then take from the fire and add the curry powder. Stir this mixture into the soup, and let it cook half an hour longer ; then strain through a sieve, rinse out the soup pot and re< turn the strained soup to it. Add salt and pepper and the chicken (which has been freed from the bones and skin and cut into small pieces) ; simmer very gently thirty minutes. Skim off any fat that may rise to the top, and serve. This soup is served with plain boiled rice in a separate dish or with small squares of fried or toasted bread.