The Times cook book, no. 2

NO. 18. CREAM CELERY SOUP (eight bowls,) for vegetarians: very good. H. J. West, Esperanza Sanatorium, Cal.— Take one big bunch of celery, cut up fine, both the root and the white stalks; put the cut-up celery into a stewpan and pour enough water over it to cover it up well. Add a pinch of salt and a teaspoon of butter. Then cut up the green celery stalks, likewise, and a small onion; put a slice of butter into a stewpan and let it melt. Put the cut-up celery and onion into the pan and let it simmer for ten minutes, stirring well meanwhile. Then add a small particle of bay leaf and four seeds of allspice; afterwards stir in a tablespoonful of flour; add one and one-half quarts of boiling milk and let it boil for ten minutes. Now strain through a fine sieve and add the thoroughly-boiled celery. Finally add a pinch of white pepper, a pinch of sugar and salt to taste. NO. 19. CREAM OF CELERY SOUP. L. B. Morton, 1625 Rockwood street— Chop stalks of celery, leaving on a few tops, to fill a quart dish; put in a stewpan and pour on a little more than one quart of water; simmer slowly till only about one pint of liquid is left; then strain and into the liquor left put one potato that has been finely chopped, and one tablespoon finely-chopped onion. When well cooked, add one quart sweet milk, lump of butter and one tablespoon flour rubbed smooth in a little milk; pepper and salt to taste. Bring to a boil and serve with or without toasted squares of bread. Sufficient to serve six or eight people. NO. 20. CREAM OF CHICKEN SOUP. Mrs. Frank H. Davis, Glendora, Cal.— Cut in pieces a plump chicken and boil until tender; strain and to the liquor add one cup of boiled rice, two tablespoons flour in one-third cup of butter; salt and pepper; a dash of paprika and one cup of sweet cream. NO. 21. CREAM OF LIMA BEAN SOUP. Mrs. S. B. Bagnall, Oxnard, Cal.— Take onehalf pint of clean, plump, dry lima beans; boil until tender. Put in a saucepan one good tablespoonful of butter, one medium-sized onion, (cut fine,) and three or four sprigs of parsley. Simmer over fire ten minutes, not allowing it to brown. Put mixture in with the beans, and let simmer ten minutes; then pass through colander. Add one pint sweet milk, previously heated, one-quarter saltspoonful of sugar, and salt to taste. Leave over fire to keep hot, and just before serving add slowly one teacup of cream, stirring until well mixed. The above is sufficient for six plates. NO. 22. CREAM OF LIMA BEAN SOUP WITH NOODLES. Ella M. Holmes, Santa Mcnica, Cal.— Proportions for five persons: Lima beans, dry, one pint; butter two tablespoonfuls; one onion; cold water, two quarts. Wash and soak the beans three hours. Cook in salted water, with one onion, one and onehalf hours. Sift through a strainer; put back in saucepan; add one pint sour cream, two spoonfuls of butter. Take one and one-half tablespoonfuls of sweet cream, mix flour to make a stiff dough, roll very thin; cut as for noodles, and add to the soup. Boil five minutes; serve with plain or cheese crackers. Sour cream makes a better soup stock than meat broth.