Table Talk's illustrated cook book

Cook together one-half of a can of tomatoes, one clove, one slice of onion, one-half of a teaspoonful of salt, one-half teaspoonful of peppercorns and one sprig of parsley for twenty minutes, then rub through a sieve and return to the fire. Taste to see that it is highly seasoned. Make one pint of white sauce by melting and mixing in a saucepan one tablespoonful of butter and two tablespoonfuls of flour and cook without coloring for three minutes. Stir in gradually one pint of hot milk. When blended and cooked to a smooth sauce draw to one side and simmer for five minutes. Take both saucepans from the fire, add to the tomatoes one salt spoonful of baking soda and stir until it effervesces. After two minutes add the tomatoes to the sauce and serve immediately. A great variety of cream vegetable soups may be made by following the above rules and substituting some vegetable which has been cooked tender and reduced to a thin pulp as described in these recipes. Celery, salsify, carrots, parsnips, potatoes, canned peas, etc, all make most satisfactory cream soups. LUNCHEON SERVICE. NOVELTIES IN BOUILLON CUPS HAVE BEEN INTRODUCED IN OVAL SHAPES; WHEN FILLED WITH CREAM SOUP TOPPED WITH WHIPPED CREAM THEY ARE VERY DAINTY ACCESSORIES TO THE LUNCHEON TABLE. INDIVIDUAL CASSEROLES OF ALUMINUM ARE ANOTHER ATTRACTIVE TABLE NOVELTY WHICH CAN BE USED TO SERVE CREAMED MEATS. FOWL OR FISH FOR DINNER OR LUNCHEON AND ALSO FOR SHIRRED EGGS AND SCALLOPED FOODS. DELMONICO S6UP. Take a soup bone weighing two pounds, wipe thoroughly, cut off the meat and crack the bones ; cover with two quarts of cold soft water and put on the back part of the stove, where it will slowly heat ; simmer three hours, take from the fire, strain and stand away to cool. The next day, when cold, remove the grease from the surface; put over the fire with one potato sliced, one pint of tomatoes, one small onion, one stalk of celery, one bay leaf, ten cloves, one teaspoonful of salt and a very little red pepper. Let the stock cook until the vegetables are tender, then press through a sieve. When ready to serve add one tablespoonful of Worcestershire sauce. NORMANDY SOUP. Take three pounds of the knuckle of veal, cut the meat off and crack the bones. Put the bones and meat in the kettle, cover with three quarts of cold water and simmer gently for one hour. Add one pint of white button onions and simmer for another hour, add six ounces of bread cut in slices and simmer another hour. Take the bones from the kettle and press the stock, onions and bread through the sieve. Rub together one tablespoonful of butter and one tablespoonful of flour until smooth. Return the soup to the kettle, add the butter and flour to it and stir until it thickens. Scald one pint of cream, add to the soup, season to taste with salt and pepper and serve. LOBSTER BISQUE. Boil one large or two small lobsters, open when cool and take out the meat. Cut the tender pieces into small cubes and pound the rest to a paste. Pound the claws and tail shell very fine, add the coral and one tablespoonful of butter and pound again until smooth. Put with the pounded meat in a small saucepan, add a bay leaf, sprig of parsley, stalk of celery, one slice of onion, one-quarter of a teaspoonful of pepper, one teaspoonful of salt and one and one-half cupfuls of chicken stock, cover and simmer slowly for three-quarters of an hour. In another saucepan put one heaping cupful of stale bread crumbs and one cupful and a hajf of stock and simmer for half an hour. Strain the contents of the first saucepan through a cloth, squeezing well ; add this to the second saucepan, simmer for five minutes then rub through a fine sieve. Return the broth to the fire, add more salt and pepper if necessary and one tablespoonful of butter and one tablespoonful of flour rubbed together to a paste.