Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909

Four large onions, cut up, not sliced, six ounces butter, salt, cayenne, soup stock, milk, yolks of four eggs, one-fourth loaf French bread, cut in very thin slices and dried, two tablespoonfuls of grated Parmesan cheese. Slowly stir the onions in the butter for one hour, stirring frequently and being very careful not to burn: add salt, pepper, cayenne, and stock, cook one hour longer; add one-third as much stock. Have in the tureen the bread and cheese; beat up the eggs with a ladlefull of soup, pour this on the bread, cover close and stand five minutes, add the rest of the soup and serve at once. CREAM ONION SOUP. Put two ounces of butter in a saucepan, and when -melted add a tablespoonful of flour, stir, and when turning rather yellow, add also four or five onions, sliced; stir until fried (well done but not burned), when you add broth to taste (about one quart). Boil gently about fifteen minutes, mash through a colander, put back on the fire, give one boil, salt and pepper to taste, turn into the soup dish, in which you have some croutons (toasted bits of bread,) and serve. More or less onion may be used according to taste. This soup is light, transparent and simple, and at the same time a very artistic soup. TOMATO SOUP; MRS. FOOTE. One pint tomatoes, strained through a Sieve; put - this on the stove in a saucepan with a lump of butter the size of an egg. At the same time put one quart of new milk in a farina boiler, season well with salt and pepper. When the tomatoes boil stir into it one small teaspoonful of soda; stir until it ceases to foam. Thicken the heated milk with two tablespoonfuls corn starch and then add the tomatoes. This soup can be made in twenty minutes and when carefully made is very dainty and good. Care should be taken to use only enough soda to keep the tomatoes from curdling the milk, and the milk should be very fresh. One cup of good clear stock added to the tomatoes is an improvement. Or you can add one cup of liquor from fresh oysters. OXTAIL SOUP, MRS. GALLAGHER. Two tails well jointed, fifteen-cent shin of beef. Roll tail pieces in flour, and brown thoroughly in butter or drippings, also the shin of beef. Put into soup kettle. Take three carrots, two good sized onions, One par- - snip, one turnip; also browning these, add to the meat. Add. two bay leaves, six whole cloves, three or four of allspice and peppers, celery stalks, little lemon, thyme and sweet marjoram. Cover with four quarts of cold water. Cook slowly several hours. Save the tails for serving with the soup. It can be either clear on thick. Before coming to table, add a little red currant jelly, port wine and lemon juice. PHILADELPHIA PEPPERPOT. MRS. B. X. SMITH. Saute in butter some leeks and onions, not too browned. Sprinkle some flour on it, while stirring, to thicken your soup, adding the quatity wanted of veal and chicken stock (as white as possible), add some tripe cut in small squares and enough celery, also cut in squares, that its taste be the strongest, and boil for twenty minutes. Then add some potatoes cut in dices, and boil until they are nearly done. Make some kneffles paste, mix it with parsley and black pepper and pass it through a coarse sieve. Add these kneffles to your soup and let the whole boil for a few minutes more, seasoning it with pounded whole black pepper. This soup must be highly seasoned. VEGETABLE SOUP: Make a stock of three kinds of meat, soup bone, knuckle of veal and neck of mutton. One large stick of cinnamon, three cloves. Boil all together. until the meat shreds—add three tablespoons of brown sugar. Next day skim, and to every quart of stock, chop one cup each of carrots and onions, fry vegetables in bacon grease until soft, then add to the stock, one cup celery, cabbage or any other vegetable; season to taste. CREAM OF CELERY SOUP.