Cut 6 small round pieces of bread, rather thin. Toast and butter, or fry them in a little smoking hot dripping. This lat- ter is the best way of having toast for savoury dishes. Just enough dripping in a frying pan to float the toast ; when a light golden color on one side, turn over and fry the other. Drain on a piece of paper and keep hot. Skin and bone the sardines and^mix them to a paste with the butter, cayenne and half of the anchovy. Mix in a small saucepan the flour, water, milk, and stir over the fire until it becomes thick. Add then the sardine paste and stir a few minutes longer until hot. Spread the mixture on a hot toast and sprinkle the re- mainder of the anchovy over. Serve very hot, Mrs. William MacMaster, Canape. Prepare six medium slices of bread, cut round, about 21/2 inches in diameter; toast to a golden brown. Cover each piece of toast with chopped boiled ham. Sprinkle over this chopped chives. In the middle put a round slice of to?nato jelly, 1 inch in diameter, and on top of this Yi teaspoon of mayonnaise✪ Canape. Mrs, J, G. Gauld. Eggs Tarragon. One poached egg on top of heart of an artichoke, and pour over this Hollandaise sauce with tarragon chopped in it, and place on top a piece of truffle✪ Eggs Tarragon. Mrs, Alvord, Lobster or Crab Meat Cocktail Dressing. Yi pint mayonnaise. Yi tablespoon essence of anchovies. • 1 tablespoon tomato catsup. Yi tablespoon tarragon vinegar. 1 teaspoon Worcestershire sauce and some paprika✪ Lobster or Crab Meat Cocktail Dressing. Mix well. Etiernne Alliot, Hotel IroquoiSy Buffalo, N, Y. Soups Bouillon. 3 lbs. beef, cut from under side of round. 2 sticks celery. 3 quarts water. 1 bay leaf. 1 onion. 2 cloves. Yi carrot. 6 peppercorns. 1 sprig parsley. 1 teaspoon salt added just before taking soup off fire✪ Bouillon. Remove fat and chop meat to a fine mince. Place in saucepan with 3 quarts cold water and let stand for 1 hour. Cover pot and heat slowly to boiling point, taking off scum. Place where it will simmer. After simmering four hours add vegetables cut into dice, and spices, and simmer 1 hour longer. Strain and cool. When ready to remove grease, season and clear with ^ lb. chopped lean meat and white of 1 egg beaten. Stir it until it boils; boil 15 minutes. Strain carefully. It will be a beautiful amber color. Sherry may be added. C C. B, Chicken Broth. Cut up a chicken, put in deep dish and cover with cold water. Let it come slowly to a boil, put on back of stove and let simmer 6 hours or more. Add hot water as it boils away. After it has finished simmering, drain and put back to heat. Add 1 tablespoonful rice, boil 20 minutes, or until rice is done; season with salt. Add 1 dessertspoon browned flour, which has been wet in milk, and stir until smooth, and cook 3 min- utes. Before serving add 1 cup rich cream in which the yolk of 1 egg has been beaten✪ Chicken Broth. Stir well, and add little bits of chicken meat. Mrs. C. H. Prescott. Chicken Gumbo. This may be made by the recipe given later as Crab Gumbo, substituting 1 large fowl for the amount of crab. Mrs. Holt Wilson. 18 PORTLAND WOMAN'S EXCHANGE COOK BOOK - ■ ■ ■■ ■ I ■ ■ — ■ ■ If ■ . , — » I I.I ■ I ■■ I- ■ I — ■ Clear Soup. Cut 4 lbs. of shin of beef into slices. Peel and slice 8 oz. onions; put them into a soup pot with 1 oz. butter and a small lump of sugar. Set on a clear fire and when the onions are of an amber color put the meat in to brown. It must be moved often, so that it may not stick to the pot or burn. Pour in by degrees 4 quarts cold water. Take off the scum as it rises, and when no more appears put in 8 oz. turnips, 1 lb. carrots sliced, 1 oz. salt, 8 cloves, 3 blades mace, dessert- spoon whole peppers, 1 teaspoon thyme, marjorum, winter savory, basil and parsley tied up in a piece of muslin✪ Clear Soup. Give a good stir, but do not stir again. Boil gently for about 7 hours. Mrs. E. T, Chicheley Stevens. Consomme. Use for a gallon of soup:

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Cut 6 small round pieces of bread, rather thin. Toast and butter, or fry them in a little smoking hot dripping. This lat- ter is the best way of having toast for savoury dishes. Just enough dripping in a frying pan to float the toast ; when a light golden color on one side, turn over and fry the other. Drain on a piece of paper and keep hot. Skin and bone the sardines and^mix them to a paste with the butter, cayenne and half of the anchovy. Mix in a small saucepan the flour, water, milk, and stir over the fire until it becomes thick. Add then the sardine paste and stir a few minutes longer until hot. Spread the mixture on a hot toast and sprinkle the re- mainder of the anchovy over. Serve very hot, Mrs. William MacMaster, Canape. Prepare six medium slices of bread, cut round, about 21/2 inches in diameter; toast to a golden brown. Cover each piece of toast with chopped boiled ham. Sprinkle over this chopped chives. In the middle put a round slice of to?nato jelly, 1 inch in diameter, and on top of this Yi teaspoon of mayonnaise. Mrs, J, G. Gauld. Eggs Tarragon. One poached egg on top of heart of an artichoke, and pour over this Hollandaise sauce with tarragon chopped in it, and place on top a piece of truffle. Mrs, Alvord, Lobster or Crab Meat Cocktail Dressing. Yi pint mayonnaise. Yi tablespoon essence of anchovies. • 1 tablespoon tomato catsup. Yi tablespoon tarragon vinegar. 1 teaspoon Worcestershire sauce and some paprika. Mix well. Etiernne Alliot, Hotel IroquoiSy Buffalo, N, Y. Soups Bouillon. 3 lbs. beef, cut from under side of round. 2 sticks celery. 3 quarts water. 1 bay leaf. 1 onion. 2 cloves. Yi carrot. 6 peppercorns. 1 sprig parsley. 1 teaspoon salt added just before taking soup off fire. Remove fat and chop meat to a fine mince. Place in saucepan with 3 quarts cold water and let stand for 1 hour. Cover pot and heat slowly to boiling point, taking off scum. Place where it will simmer. After simmering four hours add vegetables cut into dice, and spices, and simmer 1 hour longer. Strain and cool. When ready to remove grease, season and clear with ^ lb. chopped lean meat and white of 1 egg beaten. Stir it until it boils; boil 15 minutes. Strain carefully. It will be a beautiful amber color. Sherry may be added. C C. B, Chicken Broth. Cut up a chicken, put in deep dish and cover with cold water. Let it come slowly to a boil, put on back of stove and let simmer 6 hours or more. Add hot water as it boils away. After it has finished simmering, drain and put back to heat. Add 1 tablespoonful rice, boil 20 minutes, or until rice is done; season with salt. Add 1 dessertspoon browned flour, which has been wet in milk, and stir until smooth, and cook 3 min- utes. Before serving add 1 cup rich cream in which the yolk of 1 egg has been beaten. Stir well, and add little bits of chicken meat. Mrs. C. H. Prescott. Chicken Gumbo. This may be made by the recipe given later as Crab Gumbo, substituting 1 large fowl for the amount of crab. Mrs. Holt Wilson. 18 PORTLAND WOMAN'S EXCHANGE COOK BOOK - ■ ■ ■■ ■ I ■ ■ — ■ ■ If ■ . , — » I I.I ■ I ■■ I- ■ I — ■ Clear Soup. Cut 4 lbs. of shin of beef into slices. Peel and slice 8 oz. onions; put them into a soup pot with 1 oz. butter and a small lump of sugar. Set on a clear fire and when the onions are of an amber color put the meat in to brown. It must be moved often, so that it may not stick to the pot or burn. Pour in by degrees 4 quarts cold water. Take off the scum as it rises, and when no more appears put in 8 oz. turnips, 1 lb. carrots sliced, 1 oz. salt, 8 cloves, 3 blades mace, dessert- spoon whole peppers, 1 teaspoon thyme, marjorum, winter savory, basil and parsley tied up in a piece of muslin. Give a good stir, but do not stir again. Boil gently for about 7 hours. Mrs. E. T, Chicheley Stevens. Consomme. Use for a gallon of soup:

The Portland Woman's Exchange Cook Book