The Monmouth Baptist ladies' cook book

(preferably homemade), and sugar, and salt to taste. Let boil and it is ready to serve. This is for six people. FRENCH GUMBO SOUP. Miss E. P. Phelps. Three slices of bacon, three onions, one young, tender chicken, one quart tender okra pods, three green peppers. Fry the bacon to a light brown, slice onions and fry in bacon fat. Cut chicken in small pieces and fry with bacon and onions to a light brown. Add the peppers cut fine and the okra cut in small pieces. Pour over the whole two quarts of boiling water. Cook till tender and season to taste. BISQUE OF LOBSTER. _ Mrs. Eleanor Phelps Pratt, Chicago. Put the bones and rough meat of the lobster into a pint of cold water and boil twenty minutes, strain and add sufficient hot water to bring the filtrate up to one pint. Mix one tablespoonful of butter with two tablespoonfuls of flour, add this to one quart of hot milk and boil ten minutes. Dry the coral (or pink ends of claws) in the oven and rub fine with one teaspoonful of salt, one scant teaspoonful of pepper and a pinch of cayenne. Place the tender pieces of lobster, cut in dice, in a tureen and pour over them the thickened milk mixed with the broth. In case the coral does not give sufficient color to the soup, any pink or red fruit coloring may be used to tinge it. MACARONI SOUP. Use two quarts of clear soup stock and four ounces of macaroni which has been boiled till tender with a tablespoon of butter and an onion stuck with cloves. Drain before adding to stock and cook ten minutes. Send to the table with grated cheese. The macaroni may be cut in rings. MULLIGATAWNY SOUP. Brown a chopped onion and turnip in a saucepan with butter and half a pound of lean, chopped ham. Pour over it three quarts of hot stock and stir in a cupful of flour. Add three pounds of canned tomatoes, boil two hours and press through a sieve. Cut the meat of a cooked chicken into dice, add a cupful of boiled rice, and season with a tablespoonful of curry powder and salt and pepper to taste. MUSHROOM SOUP. Mrs. Louie Babcock Tabor, Denver. Milk, three pints ; one can mushrooms, one teaspoon salt, one saltspoon pepper, one tablespoon butter, yolks of three eggs. Boil milk in double boiler, then add mushrooms chopped fine ; also the liquor which is over them; then put in the seasoning and lastly the eggs, well beaten. MOCK TURTLE SOUP. Mrs. J. M. Turnbull. Wash one pint of black beans and put in a bowl, turn cold water enough over them to cover them when they are swollen and let them soak over night. In the morning turn the beans into a soup kettle, add to them five quarts of cold water, half a pound of salt pork, cut into small pieces, and one-quarter of a pound ot lean veal. Grate one small turnip, one carrot and three medium-sized onions ; add them to the other ingredients. Half an hour before serving time add salt, pepper and ground cloves, putting in enough to be tasted distinctly. Strain through a colander. Meanwhile boil two eggs hard, slice them, and put the slices in the bottom of the tureen with veal shredded. Thoroughly heat the soup, turn over them, and serve. This soup requires three to four hours of slow cooking. Sliced lemon may be added. ONION SOUP.