To 1 ((uai-t of ovsters, add 1 cup of water, shake well and sti'ain olT. putting the ovsters iji a double-boiler to heat; then take the sti'ained licpio]-. set it over the fire, iind as soon as it l:)econies scalding hot. ])our it o\er a ])iece of butter, the size of an egg, into which vou have braided, while the liquor is boiling, a tablespoon of flour; let butter, flour and li(pior cook a few minutes, stirring well, then add | a pint of cream oi- milk, and then the oysters, seasoning with salt and a little cayenne pepper✪ Oyster Bouillon. Do not let the soup boil, but kec]) it ((uite hot for one oi- two minutes after adding the oysters. Ha^-e both oysters and soup cookin"' so equally that neither waits for the illiei'. This is tlie secret of success. Mrs. Harris. ]\[arqnette. Pea Soup. Take one cu|) s])lit jieas, <ine-half jiound of salt p(U'k, one (Uiion, a hunch of pai'slev, choppeil line and put into threo pints of watei'. l*.oil well for tlir(^e hours. .\dd water so that when done there will be three piiits. \'egetables mav be added to the above if pnd'ci'i'cd. Stock for Soup. 'I\ik;e a sliaidc of beid', knuckh^ (\u-li of wal and mutton, in all I ])oumls — cover with (i (piai'ts of (-(lid water, let il come to a boil, then skim well. Add 2 onions, 1 small turnip, "i carrot-, bayleaf. 1 stalk of celci'y, season well with pepper and salt. Simmoi' geld I V until meat falls fi'om hone-, strain into earthen jar and use as desired. ^Irs. Wri;IJAM SEDfnVTCK. Tomato Soup. JJoil a can of tomatoes until they arc very thoj'oughly cooked and ju'ess them ST'T'iORlOK COOK P.OOK 13 through a sievo. 'J\) 1 ([iini't of toniaio pulp aihl 1 tcaspoonfiil of soda. Put into saucepan biitt(M" tlie size of a piu-cf)n's egg, and wlicn it l)ubhle.s sprinkle and stir in a hoa])ing teasi)ooni'ul of llniir. When it is cooked siir into this a [)int of hot milk, ,1 little ca\enno pepper, sail and a haudt'iil of ei-acker crumbs. When it bnils add the tomato pulj). Jleat it well wilhoiil boiling and serve immediately. The soda mixed with the tomatnes prevents the milk from curdling. Miis. Agnes. H. .P).\i;i;i;i;. Vegetable Soup. For six jX'i'sons, three ])ounds meat boiled temler. 'I^ake stock, add one table- spoon rice, boil two hours; add two onions, three potatoes sliced thin, boil again 20 minutes, season with sail and c.iyeiine peppci' and onohalf teas|)rK)nful sugar, .strain if desired. ]\fake rice soup by u-ing tlii'e.' lablc^poonf ills of rice instead of vegetables. Vegetable Soup. Stock, three cups, mixed vegetables, one ami one-half cups, salt and pe[)per. For this soup use peas, turnip, carrot, onion and if desired a little tomato. Cut the vegetables into small ])ieces oi- fancy shapes and cook in boiling salted water until tender. Add to the stock one-half cup of the water in which the vegetables were cooked. Heat the stock, add the cooked vegetables, season with salt and pepper✪ Vegetable Soup and serve at once. .V little parsley cut up line may be added when it is served, also a tablespoonful of cooked rice. Mrs. W. W. Guaff. 14 ST^PKRTOR COOK BOOK THE SQUARE DEAL" "THAT'S ALL" In Lumber, Coal, Wood and all kinds of Building 'ai. S^ The Superior Lumber Co. Ishpemitig, Negauiiee and Marquette. ST^PKRTOR COOK P.OOK ' 15 Fish and Oysters. "lie was a l)ul(l inaii lliai liisi ale an o.vslcr." -Swift. "TaUo mcrv i-iruuirc in of I'vory kind."

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To 1 ((uai-t of ovsters, add 1 cup of water, shake well and sti'ain olT. putting the ovsters iji a double-boiler to heat; then take the sti'ained licpio]-. set it over the fire, iind as soon as it l:)econies scalding hot. ])our it o\er a ])iece of butter, the size of an egg, into which vou have braided, while the liquor is boiling, a tablespoon of flour; let butter, flour and li(pior cook a few minutes, stirring well, then add | a pint of cream oi- milk, and then the oysters, seasoning with salt and a little cayenne pepper. Do not let the soup boil, but kec]) it ((uite hot for one oi- two minutes after adding the oysters. Ha^-e both oysters and soup cookin"' so equally that neither waits for the illiei'. This is tlie secret of success. Mrs. Harris. ]\[arqnette. Pea Soup. Take one cu|) s])lit jieas, <ine-half jiound of salt p(U'k, one (Uiion, a hunch of pai'slev, choppeil line and put into threo pints of watei'. l*.oil well for tlir(^e hours. .\dd water so that when done there will be three piiits. \'egetables mav be added to the above if pnd'ci'i'cd. Stock for Soup. 'I\ik;e a sliaidc of beid', knuckh^ (\u-li of wal and mutton, in all I ])oumls — cover with (i (piai'ts of (-(lid water, let il come to a boil, then skim well. Add 2 onions, 1 small turnip, "i carrot-, bayleaf. 1 stalk of celci'y, season well with pepper and salt. Simmoi' geld I V until meat falls fi'om hone-, strain into earthen jar and use as desired. ^Irs. Wri;IJAM SEDfnVTCK. Tomato Soup. JJoil a can of tomatoes until they arc very thoj'oughly cooked and ju'ess them ST'T'iORlOK COOK P.OOK 13 through a sievo. 'J\) 1 ([iini't of toniaio pulp aihl 1 tcaspoonfiil of soda. Put into saucepan biitt(M" tlie size of a piu-cf)n's egg, and wlicn it l)ubhle.s sprinkle and stir in a hoa])ing teasi)ooni'ul of llniir. When it is cooked siir into this a [)int of hot milk, ,1 little ca\enno pepper, sail and a haudt'iil of ei-acker crumbs. When it bnils add the tomato pulj). Jleat it well wilhoiil boiling and serve immediately. The soda mixed with the tomatnes prevents the milk from curdling. Miis. Agnes. H. .P).\i;i;i;i;. Vegetable Soup. For six jX'i'sons, three ])ounds meat boiled temler. 'I^ake stock, add one table- spoon rice, boil two hours; add two onions, three potatoes sliced thin, boil again 20 minutes, season with sail and c.iyeiine peppci' and onohalf teas|)rK)nful sugar, .strain if desired. ]\fake rice soup by u-ing tlii'e.' lablc^poonf ills of rice instead of vegetables. Vegetable Soup. Stock, three cups, mixed vegetables, one ami one-half cups, salt and pe[)per. For this soup use peas, turnip, carrot, onion and if desired a little tomato. Cut the vegetables into small ])ieces oi- fancy shapes and cook in boiling salted water until tender. Add to the stock one-half cup of the water in which the vegetables were cooked. Heat the stock, add the cooked vegetables, season with salt and pepper and serve at once. .V little parsley cut up line may be added when it is served, also a tablespoonful of cooked rice. Mrs. W. W. Guaff. 14 ST^PKRTOR COOK BOOK THE SQUARE DEAL" "THAT'S ALL" In Lumber, Coal, Wood and all kinds of Building 'ai. S^ The Superior Lumber Co. Ishpemitig, Negauiiee and Marquette. ST^PKRTOR COOK P.OOK ' 15 Fish and Oysters. "lie was a l)ul(l inaii lliai liisi ale an o.vslcr." -Swift. "TaUo mcrv i-iruuirc in of I'vory kind."

Superior cook book