Put soup bone or any bony piece of meat on stove right after breakfast with plenty of water to cover well, add a small handful of salt. Have a hot fire at the beginning and watch, as soon as it begins to boil, skim, and keep doing so until it is clean and clear, then set where it will boil slowly and con.stantly. When the meat is very tender take it out. chop and season well, add a cup of stock and pre.ss in a deep dish. Hood for dinner or sliced cold. Skim grease from stock,and make soft noodles as follows: Two eggs✪ Beef Soup, beat a little only, and add flour until it becomes smooth and runs in a string from spoon, let stock boil hard as you string it in and you will have nice fine noodles, experience will improve them, but everyone will like them after you make them right. For vegetable soup take one potato, a little cabbage, celery, tomatoes, turnip, carrot, or any other vegetable, cut fine and boil very tender, then soft noodles made with one egg. (’ ry it.) S. K. POTATO SOUP. A few potatoes boiled fine; take pota¬ toes and water, season with salt and but¬ ter, then add milk and a little Hour smoothed in milk✪ Potato Soup and eat with brea»l or crackers, or after potatoes are ready and .soup made, thicken with browned flour. This soup is always palatable and should be made oftener than it is. TOMATO SOUP. Heat a can of tomatoes and ju.st before serving put in a pinch of soda, as soon as it rises in a foam, skim it, then add butter, pepper, salt and milk, and serve. Mrs. G. E. Holben. 34 . TIIK PKNNSYnVANi A r.KRMAN COOK ROOK. MOCK BISQUE SOUP. Take two sinali sized tomatoes stew them until they are (|uite dissolved, tlien add a small pinch of soda and as s<K>n as it is through foaming strain through a cloth or sieve. Add a <|uart of milk, salt and butter. Toast buttered bread brown in the oven, cut it in slices before t(Mist- ing, put a few pieces into each dish. Fine. BEAN SOUP. Take a cup of beans, put them on the stove early with plenty of water and boil very tender. Mash them. Season and add milk✪ Tomato Soup. S. K. CLAM SOUP. Chop one dozen large clams tine, put in a stew pan and add a pint of water, let them heat slowdy to the boiling point, but do not let them boil. Scald nearly a quart of milk with a little onion juice, thicken a little with flour and season. Add a little nutmeg✪ Clam Soup, mix all, then after that add the whites of three eggs beaten to a stiff but not dry froth. Serve. GREEN PEA SOUP. Half a peck of peas. Boil the piuls in w’ater half an hour. Remove penis and add the peas with any scraps of meat or bone left from a former meal and an onion. When the peas are soft put through the colander. Add a tablesp(M)n of butte✪ Green Pea Soupr mixed w’ith flour, pepper and salt. VEGETABLE OYSTER SOUP. Pare your oysters or salsify and cut in thin slices, then Isdl very tender, and season as bean soup. Cse plenty of milk.✪ Vegetable Oyster Soup GREEN CORN SOUP. One pint grated corn, (Uie quart milk, two tablesiM)on8 butter inixdil with flour, one small onion, one egg✪ Green Corn Soup. Boil the corn in W’ater half an hour, then add the other ingredients. Season with pepi)er, salt and parsley. Miss Grace Yeiber, Hanewer, Pa. JENNY LIND SOUP. The receipt used by the famous singer, Jenny Lind. She believed that it had much to do with the preservation of her voice, and keeping her throat and chest in gcKxl condition.

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Put soup bone or any bony piece of meat on stove right after breakfast with plenty of water to cover well, add a small handful of salt. Have a hot fire at the beginning and watch, as soon as it begins to boil, skim, and keep doing so until it is clean and clear, then set where it will boil slowly and con.stantly. When the meat is very tender take it out. chop and season well, add a cup of stock and pre.ss in a deep dish. Hood for dinner or sliced cold. Skim grease from stock,and make soft noodles as follows: Two eggs, beat a little only, and add flour until it becomes smooth and runs in a string from spoon, let stock boil hard as you string it in and you will have nice fine noodles, experience will improve them, but everyone will like them after you make them right. For vegetable soup take one potato, a little cabbage, celery, tomatoes, turnip, carrot, or any other vegetable, cut fine and boil very tender, then soft noodles made with one egg. (’ ry it.) S. K. POTATO SOUP. A few potatoes boiled fine; take pota¬ toes and water, season with salt and but¬ ter, then add milk and a little Hour smoothed in milk and eat with brea»l or crackers, or after potatoes are ready and .soup made, thicken with browned flour. This soup is always palatable and should be made oftener than it is. TOMATO SOUP. Heat a can of tomatoes and ju.st before serving put in a pinch of soda, as soon as it rises in a foam, skim it, then add butter, pepper, salt and milk, and serve. Mrs. G. E. Holben. 34 . TIIK PKNNSYnVANi A r.KRMAN COOK ROOK. MOCK BISQUE SOUP. Take two sinali sized tomatoes stew them until they are (|uite dissolved, tlien add a small pinch of soda and as s<K>n as it is through foaming strain through a cloth or sieve. Add a <|uart of milk, salt and butter. Toast buttered bread brown in the oven, cut it in slices before t(Mist- ing, put a few pieces into each dish. Fine. BEAN SOUP. Take a cup of beans, put them on the stove early with plenty of water and boil very tender. Mash them. Season and add milk. S. K. CLAM SOUP. Chop one dozen large clams tine, put in a stew pan and add a pint of water, let them heat slowdy to the boiling point, but do not let them boil. Scald nearly a quart of milk with a little onion juice, thicken a little with flour and season. Add a little nutmeg, mix all, then after that add the whites of three eggs beaten to a stiff but not dry froth. Serve. GREEN PEA SOUP. Half a peck of peas. Boil the piuls in w’ater half an hour. Remove penis and add the peas with any scraps of meat or bone left from a former meal and an onion. When the peas are soft put through the colander. Add a tablesp(M)n of butter mixed w’ith flour, pepper and salt. VEGETABLE OYSTER SOUP. Pare your oysters or salsify and cut in thin slices, then Isdl very tender, and season as bean soup. Cse plenty of milk. GREEN CORN SOUP. One pint grated corn, (Uie quart milk, two tablesiM)on8 butter inixdil with flour, one small onion, one egg. Boil the corn in W’ater half an hour, then add the other ingredients. Season with pepi)er, salt and parsley. Miss Grace Yeiber, Hanewer, Pa. JENNY LIND SOUP. The receipt used by the famous singer, Jenny Lind. She believed that it had much to do with the preservation of her voice, and keeping her throat and chest in gcKxl condition.

The Pennsylvania German cook book