Beef and bone 8 lbs., cook G or 8 hours, in kettleful of cold water, if more is needed add boiling hot, set aside to cool; next morning skim off the grease, simmer again 2 or 3 hours. Sti'ai]i and you have your stock that will keep 3 or 4 days in cool place. Almond Soup. One-half pound rice, 1 tal)lespoon sugar, 5 pt-;. milk, i- teaspoon salt, -1- lb. almonds (blanched). Wash rice, put in double boiler with one quart milk, cook till it swells to double irs size. I'ound almonds in mortar, add to the almond paste remainder of the milk and put in a double boiloi- and let simmer for 30 minutes. When done pour rice in liirccn ami the almond milk over it, season with the salt. Mrs. a. W. Haidle. Baked Bean Soup. Take cold baked boau'^ and add twice tlicir quantity of cold water, let simmer till soft, wlii'ii nearly diuic aild I as mucli tomato as beans, put through strainer and •^oason. Mus. ^Myers. Bouillon. To .") pounds of beef cut in small pieces, add 5 quarts of cold water. Simmer slowly (J hours. A shank of lieef l)roken twice across and once lengthwise is equallv good. After boiling 3 liours slowly, add salt, black pepper, 1 tablespoonful of all- spice, 2 onions cut hue, 1 gi-ated carrot, 1 head of celery, 2 tomatoes, 1 dozen whole cloves. Boil slowly 3 hours longei', sti-ain and set away. Next day remove tlie fat and boil. Just !)efore serving, add a little nutmeg✪ Bouillon and mace. Mi;s. Harris, Marquette. Cabbage Soup. Iiemove the outer leaves of a medium sized summer cabbage and cut the lu^ail into strips. Oover with two quarts of boiling water and boil for ^ an hour. In a saucepan put 1 tablespoonful of butter and 2 tablespoonfuls of flour'and stir over the fire until well mixed; add gradually 1\ pints of scalded milk and 1 quart of the 10 SUPERIOR COOK BOOK watc)' ni wliieli the cabba,o;e was l)oilo(l. Season lo lasic witli salt and pepper^ add. 1 cupful of Uio cooked cabbage✪ Cabbage Soup cliopped line, siiniiici' for 10 uiiiiutes and serve with croutous. Annie M. Bamfokd. Chicken Soup. Take a fat yellow chicken, altonl 1 year old. cut it up and put it on to boil in 2 quarts of water, and let it boil until it falls off the bones. About 1 hour before that time, cut up 1 large potato in small i)ieces. also 1 onion, l the size of an egg. Add ■h a cup of j'ice, and either some celci'y salt ov the ends i)\' a bunch cut fine, land jtepper and salt. Put all in to Imil and wh.en the chicken is done, take it out, re- move the bones, skin and fat. and clio]) the meat fine; and put back in the soup. It will make 3 quarts, if- it is a good sized chicken, and must be fat and yellow skinned. Mrs. Harris, Marquette. Corn Soup. This is a very good soup made with either fresh or canned corn. When it is fresh cut the corn from the cob and scrape off well all that sweetest part of the corn which remains on the cob. To 1 pint of corn add 1 ((iiart of hot water. Boil it for an hour or longe]-. then press it through the colandei-. Put into the saucepan butter ihe size of a small egg and when it bubbles, sprinkle in a heaping tablespoonful of sifted flour, which cook a minute, stirring it well; now add | of the corn pulp and when smoothly mixed, stir in the remainder of the corn ; add cayenne pepper✪ Chicken Soup, salt, 1 scant pint of boiling milk and 1 cupful of cream. Mrs. Agnes TI. Barber. Cream of Celery Soup.

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Beef and bone 8 lbs., cook G or 8 hours, in kettleful of cold water, if more is needed add boiling hot, set aside to cool; next morning skim off the grease, simmer again 2 or 3 hours. Sti'ai]i and you have your stock that will keep 3 or 4 days in cool place. Almond Soup. One-half pound rice, 1 tal)lespoon sugar, 5 pt-;. milk, i- teaspoon salt, -1- lb. almonds (blanched). Wash rice, put in double boiler with one quart milk, cook till it swells to double irs size. I'ound almonds in mortar, add to the almond paste remainder of the milk and put in a double boiloi- and let simmer for 30 minutes. When done pour rice in liirccn ami the almond milk over it, season with the salt. Mrs. a. W. Haidle. Baked Bean Soup. Take cold baked boau'^ and add twice tlicir quantity of cold water, let simmer till soft, wlii'ii nearly diuic aild I as mucli tomato as beans, put through strainer and •^oason. Mus. ^Myers. Bouillon. To .") pounds of beef cut in small pieces, add 5 quarts of cold water. Simmer slowly (J hours. A shank of lieef l)roken twice across and once lengthwise is equallv good. After boiling 3 liours slowly, add salt, black pepper, 1 tablespoonful of all- spice, 2 onions cut hue, 1 gi-ated carrot, 1 head of celery, 2 tomatoes, 1 dozen whole cloves. Boil slowly 3 hours longei', sti-ain and set away. Next day remove tlie fat and boil. Just !)efore serving, add a little nutmeg and mace. Mi;s. Harris, Marquette. Cabbage Soup. Iiemove the outer leaves of a medium sized summer cabbage and cut the lu^ail into strips. Oover with two quarts of boiling water and boil for ^ an hour. In a saucepan put 1 tablespoonful of butter and 2 tablespoonfuls of flour'and stir over the fire until well mixed; add gradually 1\ pints of scalded milk and 1 quart of the 10 SUPERIOR COOK BOOK watc)' ni wliieli the cabba,o;e was l)oilo(l. Season lo lasic witli salt and pepper^ add. 1 cupful of Uio cooked cabbage cliopped line, siiniiici' for 10 uiiiiutes and serve with croutous. Annie M. Bamfokd. Chicken Soup. Take a fat yellow chicken, altonl 1 year old. cut it up and put it on to boil in 2 quarts of water, and let it boil until it falls off the bones. About 1 hour before that time, cut up 1 large potato in small i)ieces. also 1 onion, l the size of an egg. Add ■h a cup of j'ice, and either some celci'y salt ov the ends i)\' a bunch cut fine, land jtepper and salt. Put all in to Imil and wh.en the chicken is done, take it out, re- move the bones, skin and fat. and clio]) the meat fine; and put back in the soup. It will make 3 quarts, if- it is a good sized chicken, and must be fat and yellow skinned. Mrs. Harris, Marquette. Corn Soup. This is a very good soup made with either fresh or canned corn. When it is fresh cut the corn from the cob and scrape off well all that sweetest part of the corn which remains on the cob. To 1 pint of corn add 1 ((iiart of hot water. Boil it for an hour or longe]-. then press it through the colandei-. Put into the saucepan butter ihe size of a small egg and when it bubbles, sprinkle in a heaping tablespoonful of sifted flour, which cook a minute, stirring it well; now add | of the corn pulp and when smoothly mixed, stir in the remainder of the corn ; add cayenne pepper, salt, 1 scant pint of boiling milk and 1 cupful of cream. Mrs. Agnes TI. Barber. Cream of Celery Soup.

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