Miss Parloa's new cook book and marketing guide

two cupfuls of cold water, one table -spoonful of butter, a small piece of mace, salt, pepper. Wash the tapioca, and soak over night in cold water. Cook it and the stock together, very gently, for one hour. Cut the onion and celery into small pieces, and put on to cook for twenty minutes with the milk and mace. Strain on the tapioca and stock. Season with salt and pepper, add butter, and serve. Cream of Rice Soup. Two quarts of chicken stock (the water in which fowl have been boiled will answer), one tea- cupful of rice, a quart of cream or milk, a small onion, a stalk of celery and salt and pepper to taste. Wash rice carefully, and add to chicken stock, onion and celery. Cook slowly two hours (it should hardly bubble). Put through a sieve ; add seasoning and the milk or cream, which has been allowed to come just to a boil. If milk, use also a table-spoonful of butter. Cream of Barley Soup. A tea-cupful of barley, well washed ; three pints of chicken stock, an onion and a small piece each of mace and cinnamon. Cook slowly together five hours ; then rub through a sieve, and add one and a half pints of boiling cream or milk. If milk, add also two table -spoonfuls of butter. Salt and pepper to taste. The yolks of four eggs, beaten with four table-spoonfuls of milk, and cooked a minute in the boiling milk or cream, makes the soup very much richer. Duchess Soup. One quart of milk, two large onions, three eggs, two tablespoonfuls of butter, two of flour, salt, pepper, two table-spoonfuls of grated cheese. Put milk on to boil. Fry the butter and onions together for eight minutes ; then add dry flour, and cook two minutes longer, being careful not to burn. Stir into the milk, and cook ten minutes. Rub through & strainer, and return to the fire. Now add the cheese. Beat the eggs, with a speck of pepper and half a teaspoonful of salt. Season the soup with salt and pepper. Hold the colander over the soup and pour the eggs through, upon the butter, and set back for three minutes where it will not boil. Then serve. The cheese may be omitted if it is not liked. Yacht Oyster Soup. A quart of milk, one of oysters, a head of celery, a small onion, half a cupful of butter, half a cupful of powdered cracker, one teaspoonful of Worcestershire sauce, a speck of cayenne and salt and pepper to taste. Chop onion and celery fine. Put on to boil with milk for twenty minutes. Then strain, and add the butter, cracker, oyster liquor, (which has been boiled and skimmed), and finally the seasoning and oysters. Cook three minutes longer, and serve. Lobster Soup with Milk. Meat of a small lobster, chopped fine ; three crackers, rolled fine, butter — size of an egg, salt and pepper to taste and a speck of cayenne. Mix all in the same pan, and add, gradually, a pint of boiling milk, stirring all the while. Boil up once, and serve.