The New century cook book

teaspoon each of cloves, cinnamon and allspice. Just before taking up soup add hard yolk of egg, for each person, chop whites fine and put in tureen. Mrs. A. Bonnell. Corn Chowder. One-half pound breakfast bacon sliced, one can corn, six medium sized potatoes sliced thin, one dozen oyster crackers. Put bacon in kettle and try it out; remove the meat and add alternate layers of corn and potatoes, dredging each layer with flour and seasoning with salt and pepper; cover well with water, and boil three-quarters of an hour, when near done add one pint of milk; add crackers when ready to serve. Mrs. Matt W. Pinkerton. Chicken Gumbo (a New Orleans recipe.) Put one-half cup butter in soup kettle with small tablespoonful of flour and a good sized onion — or two small ones sliced — stir until the butter browns, being careful not to scorch, add one-half gallon water and two medium sized potatoes cut thin, a slice of lean ham about four inches square chopped fine, two-thirds cupful beef chopped, a frying sized chicken cut up, a pint or pint and a half of okra sliced, about a pint of tomatoes skinned and sliced and a good sized ear of corn cut from cob (but drop the cob in for awhile), put salt, pepper — both black and cayenne. Let boil briskly for awhile, then cook slowly for two or three hours, stirring often. It will be somewhat thick and possibly very dark, depends upon the variety of okra used. Pour into tureen and send to table with a dish of plain boiled rice. Put a spoonful on each soup plate when serving. Some like a cupful of crab meat or a few oysters added, or crawfish. Instead of the young chicken the remains of a cold fowl may be be used, or a half pound of lean veal; cooked beef may be used instead of the raw; if stock is used instead of water, the corn may be left out. Be sure to stir often. Mrs. G. M. Dugan. Chicken Cream Soup. Two quarts broth, one pint sweet cream, two tablespoons butter, two tablespoons cornstarch, one small onion, two eggs beaten light. Cut and mix together the onion, butter and cornstarch. Cook a few minutes and then put it in the soup. Afterwards pour soup over the beaten egg. Mrs. N. J. Ludington. New Century Cook Book. Ox Tail Soup. Two ox-tails, two slices ham, one ounce butter, two carrots, two turnips, three onions, one leek, one head of celery, one bunch savory herbs, pepper, tablespoonful salt, two tablespoonfuls of tomato catsup, three quarts of water. Cut up the tails, separating them at the joints; wash them and put in stew pan with the butter and cook. Cut the vegetables in slices and add with the herbs. Put in one-half pint of water and stir over fire until juices are drawn. Fill up stew pan with the water and when boiling add salt. Skim well and simmer gently for four hours or until tails are tender. Take them out, skim and strain the soup, thicken with flour and flavor with catsup. Put back the tails, simmer for five minutes and serve. M. W. Fish Chowder. Potatoes cut in squares and boiled. Onions fried in bacon grease or bacon cut with them and browned, also add tomatoes with onions. Sliced lemon, spices, salt, pepper and sage. Put sliced fish in with potatoes. Let boil and add onions, etc. Miss Lora Eidson. Chicken Soup.