This book is published under the auspices of the Board of Lady Visitors to Watts Hospital, for the benefit of that charitable institution. In presenting it our idea has been not to give a finished cookery book with fancy dishes and menus, for the land is full of these, but to give only those recipes that are simple and have been tried by our ladies. These recipes are not original. They are those that have been used by housekeepers of no little reputation, who have kindly assisted us in this work, and to whom we make cur grateful acknowledge- ment. EO ARAL FEE cr “ue 4 OST | Household Recipes. SOUPS. OYS LER SOUR. Take two quarts of the finest oysters you can get, take them carefully out of the liquor and see that no shell adheres to them, strain the liquor, and use it or not, as you like, for the soup. (Ido not use the liquor). Now, put a quart of sweet milk into a clean sauce pan and let it come to a boil, then stir in gradually a quarter of a pound of butter✪ Oyster Soup, put in your oysters and let them remain until plump, then take them out and put them in the tureen, and when the milk has boiled up again pour it over the oysters in the tureen and serve. Mrs. W. A. ERWIN. CHICKEN SOUP. Prepare your chicken, then put it in a pot with a large spoonful of rice, cover it and let it boil, skim it care- fully, when done add a teacup full of new milk, a sprig of thyme, with a little pepper and salt✪ Chicken Soup. Mrs. Mary MASON. Used by Mrs. W. A. ERWIN. TOMATO SOUP. One can of tomatoes boiled soft and strained, add one pint of boiling water, tablespoonful of flour made into a paste, pour into a pint of boiling milk a half teaspoon- [ 16 ] ful of soda, put into the boiling tomatoes, then pour in the thickened milk; salt, pepper to taste, a little sugar, piece of butter size of walnut; season tomatoes before pouring in the milk. Don’t touch after the thickening goes in. Serve at once. Mrs. W. A. ERWIN. ECONOMICAL SOUP. Take all that is left of a roast beeh meat and bones; and a piece of ham, either raw or cold boiled, put them on to boil with sufficient water to cover them, adda couple dozen of okras, and six or eight large tomatoes, cut them in small pieces, pepper and salt to taste; boil until the okra is dissolved. Toast some slices of bread and cut in small pieces. Having skimmed the soup carefully, strain it and pour over the toast. Mrs. GHo. WATTS. BOUILLON. Take one-half pound of beef, small bone, one quart of water, boil one hour, season with salt, pepper, one finely chopped onion, tablespoonful of chopped parsley, sprig of thyme, boil half an hour longer, strain for use, and serve with bread browned and cut three times the size of a dice. Mrs. ‘TOMLINSON. BEEE SOU PENG we Take a shank of beef, break the bone in several places, wash it clean and put it in the pot with a half cup of rice, and cover it with cold water and set it over a brisk fire; as soon as it begins to simmer, draw it somewhat off the fire, where it will only continue to simmer, skim [ 17] well, put in your vegetables—lima beans, green corn, a little chopped turnip, cabbage, and small young potatoes. Keep your soup boiling slowly for seven hours, when the meat will be partially dissolved and a thick broth forms; the last hour add tomatoes, a bunch of thyme, or mar- joram, or if you choose a small sprig of each, then add okra already boiled to a mucilage in a porcelain stew pan, and salt and red pepper, let it boil once more and serve immediately. Stir the soup frequently from the bottom during the whole process of boiling, skim off the fat before sending the soup to the table; soup that has boiled properly has imbibed all the substance, and if any bits of meat remain undissolved, they should be removed before serving. Mrs. Mary MASON. Used by Mrs. W. A. ERWIN. BEEF SOUP No. 2. ✪ Tomato Soup

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This book is published under the auspices of the Board of Lady Visitors to Watts Hospital, for the benefit of that charitable institution. In presenting it our idea has been not to give a finished cookery book with fancy dishes and menus, for the land is full of these, but to give only those recipes that are simple and have been tried by our ladies. These recipes are not original. They are those that have been used by housekeepers of no little reputation, who have kindly assisted us in this work, and to whom we make cur grateful acknowledge- ment. EO ARAL FEE cr “ue 4 OST | Household Recipes. SOUPS. OYS LER SOUR. Take two quarts of the finest oysters you can get, take them carefully out of the liquor and see that no shell adheres to them, strain the liquor, and use it or not, as you like, for the soup. (Ido not use the liquor). Now, put a quart of sweet milk into a clean sauce pan and let it come to a boil, then stir in gradually a quarter of a pound of butter, put in your oysters and let them remain until plump, then take them out and put them in the tureen, and when the milk has boiled up again pour it over the oysters in the tureen and serve. Mrs. W. A. ERWIN. CHICKEN SOUP. Prepare your chicken, then put it in a pot with a large spoonful of rice, cover it and let it boil, skim it care- fully, when done add a teacup full of new milk, a sprig of thyme, with a little pepper and salt. Mrs. Mary MASON. Used by Mrs. W. A. ERWIN. TOMATO SOUP. One can of tomatoes boiled soft and strained, add one pint of boiling water, tablespoonful of flour made into a paste, pour into a pint of boiling milk a half teaspoon- [ 16 ] ful of soda, put into the boiling tomatoes, then pour in the thickened milk; salt, pepper to taste, a little sugar, piece of butter size of walnut; season tomatoes before pouring in the milk. Don’t touch after the thickening goes in. Serve at once. Mrs. W. A. ERWIN. ECONOMICAL SOUP. Take all that is left of a roast beeh meat and bones; and a piece of ham, either raw or cold boiled, put them on to boil with sufficient water to cover them, adda couple dozen of okras, and six or eight large tomatoes, cut them in small pieces, pepper and salt to taste; boil until the okra is dissolved. Toast some slices of bread and cut in small pieces. Having skimmed the soup carefully, strain it and pour over the toast. Mrs. GHo. WATTS. BOUILLON. Take one-half pound of beef, small bone, one quart of water, boil one hour, season with salt, pepper, one finely chopped onion, tablespoonful of chopped parsley, sprig of thyme, boil half an hour longer, strain for use, and serve with bread browned and cut three times the size of a dice. Mrs. ‘TOMLINSON. BEEE SOU PENG we Take a shank of beef, break the bone in several places, wash it clean and put it in the pot with a half cup of rice, and cover it with cold water and set it over a brisk fire; as soon as it begins to simmer, draw it somewhat off the fire, where it will only continue to simmer, skim [ 17] well, put in your vegetables—lima beans, green corn, a little chopped turnip, cabbage, and small young potatoes. Keep your soup boiling slowly for seven hours, when the meat will be partially dissolved and a thick broth forms; the last hour add tomatoes, a bunch of thyme, or mar- joram, or if you choose a small sprig of each, then add okra already boiled to a mucilage in a porcelain stew pan, and salt and red pepper, let it boil once more and serve immediately. Stir the soup frequently from the bottom during the whole process of boiling, skim off the fat before sending the soup to the table; soup that has boiled properly has imbibed all the substance, and if any bits of meat remain undissolved, they should be removed before serving. Mrs. Mary MASON. Used by Mrs. W. A. ERWIN. BEEF SOUP No. 2.

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