The Monmouth Baptist ladies' cook book

into half-inch pieces. Put a tablespoonful of butter in soup kettle, and when hot add some of the meat and stir over fire until meat is a nice brown. Add two quarts of cold water and let simmer four or five hours: Then add one- fourth cup each of carrot, onion and celery which has first been cooked for five minutes in a tablespoonful of butter. Add also one-half tablespoon salt, three cloves, three allspice berries, a bay leaf, a sprig of parsley and peppercorns. Simmer one hour longer. Strain and cool. When cold remove fat. To clarify use white of egg and shell. Color same as bouillon. CREAM STOCK FOR VEGETABLE SOUPS. Heat a quart of milk in double boiler. When ready to boil, thicken with two tablespoons of flour rubbed to a paste in one tablespoon of butter. Season with salt and pepper and add more butter or cream as desired. AMBER SOUP. Make stock as above, adding two ounces of lean ham or bacon. When cold add the whites and shells of three eggs, one-fourth teaspoon celery seed, rind and juice of one lemon, salt and pepper. Mix well, reheat and boil ten minutes. Strain through fine strainer or flannel bag till clear. Serve hot, with or without lemon. ASPARAGUS SOUP. One bunch of asparagus boiled in a quart of salted water until tender. Press through colander and add a quart of cream stock. BEEF BISQUE. A rich beef broth carefully strained and clarified may be weakened with one-fourth its bulk of rich milk. It is used in the diet of invalids and delicate persons who require a broth in the morning as a stimulant. Chicken broth may be weakened with milk in the same way, making a chicken bisque. A bisque is gen- erally a soup made of some species of shell fish, like oysters, lobsters or crawfish. FRUIT BOUILLON. Miss Amy R. Rodgers. (A Danish Recipe.) Grape juice, with a little lemon. Huckleberry (using one quart of fruit to one of water) with lemon. Strawberry or blackberry juice may be used. The syrup from canned fruit and jelly may also be utilized. A good combination is : One box of cherries., one pint of raspberries, three-fourths pint of currants. Boil together in three pints of water till very tender. Strain through a sieve or cheese cloth laid in colander. Heat again and sweeten to taste. Thicken slightly with tablespoon of corn starch or lightning tapioca. Serve ice cold in summer or hot if desired. Put into each cup a few sweet croutons made like ordinary croutons except that brown sugar is sprinkled on them and allowed to dissolve just before they leave the oven. ICED BOUILLON. For the soup make a strong, clear beef bouillon and season with salt, cayenne, lemon juice, and sherry ; strain and set with a little gelatin, about a teaspoonful to a pint, so that it merely will hold its form. In serving, chill your bouillon cups well and fill with the jelly broken into bits. Pass strips of Boston brown bread with this. ICED FRUIT SOUP. Simmer one grated pineapple in one quart of water until tender, then add six peaches, one banana, and cook until they can be pressed through a sieve. Add a quart of boiling water and two tablespoons of arrowroot blended in a little cold water. Simmer five minutes ; add juice of one lemon and enougii sugar to .sweeten; when ice cold serve in glass cups. CREAM' OF CARROT. Cut carrots in small pieces to make a quart. Boil Soups