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This soup is made as No. 1, though bits of meat other than the shank are used, and is very good if taken pains with. In winter, when fresh vegetables cannot be obtained, use canned vegetables, chopped celery or even the seed will improve your soup very much. Mrs. Mary MASON. Used by Mrs. W. A. ERWIN. BO GA TOSSOUL: Peel and cut up four large potatoes, put them in one quart of hot water, and boil two hours, until the potatoes are dissolved in water; add water as it boils away. Run through a colander, adding three-fourths of a cup of hot cream, one tablespoonful of fine cut parsley, two tablespoonfuls of flour, salt, black and cayenne peppet. Take [ 18 ] kettle off of the fire and add the beaten yolks of two or three eggs. Do not let the soup boil after the eggs are added, as they would curdle. SADIE 5S. ROOT. CORN SOUP. To a pint of corn add a quart of hot water, boil it for an hour and press it through a colander; put into the sauce pan butter size of an egg, and when it bubbles sprinkle in a heaping tablespoonful of sifted flour, cook a minute, stirring well; add one-half of the corn pulp, when smoothly mixed stir in the remainder of the corn and water. Add cayenne pepper, salt and a pint of boiling milk, a cup of cream, the yolks of two eggs may be added just before serving, mix with milk, and not allow it to boil after eggs are added; a tablespoonful of tomato catsup will improve it. SADIE S. Root. TOMATO BISQUE. Boil one quart can of tomatoes with an onion and strain, heat the milk, mix two tablespoonfuls of flour, one tablespoonful of sugar, one-half tablespoonful of soda, a pinch of red and black pepper and salt, a piece of butter one-half size of an egg; after this is creamed together, pour in enough of the strained tomatoes to make a paste, stir the paste into the tomatoes, and then put in the milk and stir constantly. MaAy RICHMOND. OKRA SOUP. ‘This soup is made in the same way as beef soup No. 1, and when the vegetables are boiled to a mash, they are Ne [197] taken out with a perforated skimmer, and half a gallon okra cut up is added to the soup. Let it boil very thick and pour it into the tureen. Mrs. MARY MASON. Used by Mrs. W. A. ERWIN. WHITE SOUP (CHICKEN). To one quart of stock—water after boiling a fowl—one pint of milk, one tablespoonful of butter, one tablespoonful of flour, two eggs seasoned with salt, pepper, one tablespoonful of chopped onion, two tablespoonfuls of chopped celery, or celery seed can be used when you cannot get celery; put the milk in the last thing, and butter and flour and boil a few minutes, then strain over the eggs, stirring all the time you pour, so the egg will not curdle. Soup stock of any kind can be kept over a day or two if kept in a cool place. | Mrs. HOLMAN. BOUILLON. Two and one-half quarts of soup stock, or broth, two or three pounds of lean beef, three whites of eggs and clean shells, one teaspoonful of black pepper, two teaspoonfuls of salt. Chop beef in small pieces, add salt and pepper, put in sauce pan with broth, and heat slowly; as it boils skim off the scum that will rise on top. Let it simmer an hour or two, then strain through a colander to get out the meat, then through a napkin to clear the bouillon of gravy. Set bouillon away to get cold, in order to take off every particle of grease, which will rise tothe top. ‘his is to make it clear and bright. Beat the whites of eggs and break up the shells into the cold bouillon and boil it again, stirring sometimes to make [20] sure that the white cf the egg is well cooked and coagulated, and when ithas boiled about thirty minutes strain through a jelly bag or napkin two or three times. Keep hot until served. | Mrs. B. N. DUKE. CALFP’S HEAD SOUP: