The new Kentucky home cook book

Get a fat hen ; after washing, put it in a porcelain kettle with one gallon of water, and boil three hours; slice three or four Irish potatoes, one large onion chopped, one teaspoonful of celery-seed, some parsley, and a little summer savory (if you have it), half of a red pepper-pod ; salt and pepper to taste. When the soup has boiled two hours, add the vegetables, and when nearly done put in a pint of new milk. Mrs. Annie Lee. DRESSING FOR CHICKEN. Take one pint of the soup, one table-spoonful of butter and one tea-spoonful of flour rubbed together, four hardboiled eggs chopped fine ; let it boil five minutes. Cut up the chicken, place it in a well-heated dish, and pour the dressing over it. Serve hot. CAKES FOR SOUP. Take one pint of flour, a dessert-spoonful of lard, a little Bait, and cold water enough to mix so as to roll very thin ; cut it in small squares, put them in the soup, and let it boil ten minutes ; thicken with cream and flour ; boil up once, and serve. Mrs. A. Lee. TOMATO SOUP One chicken fried brown, one large onion cut up and fried in the same lard as the chicken, half a gallon of peeled and chopped tomatoes, one small pod of red pepper, salt to taste; boil all together until the tomatoes are thoroughly cooked. Take out the chicken, separate it from the bones, chop it fine, and return it to the kettle. If it is not thick 24 The New Kentucky Home Cook Book. enough, stir about one dessert-spoonful of flour in a half cup of cream. If you desire, add a few pods of okra and a little butter. Mrs. L. C. Dimmitt. TOMATO SOUP. Take one quart of peeled tomatoes, add half a tea-spoonful of soda, and let them stew until the tomatoes are thoroughly cooked ; bring one-half gallon of milk to a boiling, and stir in the tomatoes; season with salt, pepper, and a piece of butter the size of a walnut; before taking it up, thicken a little with rolled cracker. FRENCH TOMATO SOUP. Take one quart of tomatoes, three points of boiling water, one tea-spoonful of soda, pepper and salt to taste, butter the size of an egg, one small onion chopped fine, and one quart of milk; pour the boiling water over the tomatoes and onion, and boil until the vegetables are nearly done (fifteen or twenty minutes); strain and rub them through a sieve; meanwhile boil the milk, and stir into it the soda and butter; after it boils up once, set it back to keep hot; put the pepper and salt with the tomatoes, and let them simmer five minutes ; then stir in the milk. Serve at once. The onion may be omitted. POTATO SOUP. Take half a dozen medium-sized potatoes, boil and mash them fine; take a lump of butter the size of an egg, and one heaping tea-spoonful of flour ; rub the butter and flour together, and add to the potatoes, and beat in a small cup of cream ; pepper and salt to taste ; add boiling water until sufficiently thin. Mrs. E. Ficklin. ,( BEAN SOUP. Take one pint of beans, half a gallon of water, a small slice of middling, one pod of red pepper, and salt to taste; boil them well ; if too thick before done, add more boiling The Xeiv Kentucky Home Cool: Booh 25