Table Talk's illustrated cook book

of butter and one tablespoonful of flour. Add one pint of good stock, stir until smooth then add this to the soup. Add more seasoning if necessary, together with one teaspoonful of lemon juice and take from the fire. PRINCESS SOUP. Cook together three pints of strong veal stock and one-half of a cupfu! of fine barley until the latter is very soft, then press through a sieve. In the meantime cut the meat from a small roast chicken and put through a food chopper, using the finest cutter. Put it through a second time that the meat may be very finely cut, then pound to a paste, gradually adding some of the barley broth. Disjoint and break up the carcass, cover it with two quarts of thin veal broth (or water), add one sHced onion and a bouquet of herbs and simmer for an hour and a half, thea strain. Add three pints of this with the pounded meat to the barley broth, reheat and cook for ten minutes. Taste to see that it is sufficiently seasoned, then draw to one side and let stand for five minutes. Beat together the yolks of three eggs and one cupful of cream. Pour slowly into the soup, stirring hard, then take at once from the fire and serve. CONSOMME ROYALE. Beat together slightly the yolks of six eggs and two whole eggs, add a dash of nutmeg, one-half of a teaspoonful of salt, one quarter of a teaspoonful of white pepper or a dash of cayenne. Add one-half of a pint of cream and strain into six well buttered dariole molds. Set these into a baking pan, pour in hot water half-way up the sides of the molds and bake in a very moderate oven until the centres are firm, like ordinary baked custards. If baked too fast, the mixture will be full of bubbles. Turn them out carefully when cool, cut in slices and stamp out in fancy shapes. Drop these into the soup tureen or plates, add one quart of hot consomme and serve at once. SOUP MONGOLE. Cut into thin slices then into straws one medium-sized carrot, one white turnip and one leek ; put them into a saucepan with one-half of a tablespoonful of butter, cover and cook slowly for five minutes. Into a second saucepan put one-half of a can of tomatoes, one-half of a can of peas drained and mashed, one teaspoonful of butter, one-half of a teaspoonful of salt, one-quarter of a teaspoonful of white pepper and one pint of veal stock and simmer gently for half an hour then press through a sieve. Add the cooked vegetable straws, more seasoning if needed, and one teaspoonful of cornstarch rubbed to a thin paste with cold water. Stir and simmer for five minutes and it is ready to serve. BAKED TROUT WITH SHRIMP SAUCE. Qean, wash and dry a large salmon trout. Gash each side in half a dozen places, lay in each gash a lardoon of fat salt pork, then brush the fish inside and out with a tablespoonful of melted butter mixed with one teaspoonful of lemon juice. Put a rack or grating in the baking pan, on it lay the fish, pour a cupful of boiling water in the bottom and place in a very hot oven. BAKED TROUT. Allow twelve minutes to the pound and baste three or four times with melted butter. Have ready in a saucepan one tablespoonful of butter cooked with one tablespoonful of flour. When the fish is removed from the oven, strain the water remaining in the pan into the saucepan, stir until thickened, add salt, pepper and sufficient caramel to make a pale, brown sauce, one tablespoonful of strained lemon juice and one-half of a cupful of finely chopped shrimps. If the sauce is too thick reduce slightly with boiling water and boil for one minute. Garnish the fish with parsley and lemon. PLANKED SHAD. Planking is thought to be the best method of cooking a shad, but to be properly done an open fire is needed, although the oven is often used. The PLANKED SHAD.