The Times cook book, no. 2

NO. 29. CREAM TOMATO SOUP. Mrs. William Lawver, 1092 Pine avenue, Long Beach, Cal. — Put on to stew, one can or six ripe tomatoes, with one medium-sized onion and one small stalk of celery. When all are cooked very soft, rub through a sieve and season to taste with salt and pepper. Heat in a double boiler one pint of sweet milk thickened with two teaspoonfuls of flour, rubbed smooth in a very little cold milk. Cook moderately for ten minutes and add two heaping teaspoons of butter. Add to the tomato cue half teaspoonfull of soda (if canned tomatoes are used, they will require a little mors soda than fresh tomatoes,) Stir well and add the boiling milk. Strain and serve immediately with salted crackers. Be careful to prevent curdling- by ceasing to cook as soon as the milk is added. NO. 30. DELICIOUS SOUTHERN SOUP. Miss L. Shields, Box 355, Los Angeles, Cal.— Take one large chicken, cut in pieces and fried; pound it in a mortar, then put the pounded chicken in a stew pan with a blade of mace, one onion sliced, one carrot grated, one tablespoonful chopped celery, one cup green peas, one cup okra sliced, one green pepper chopped, one gallon cold water, one-half tablespoonful salt. Cover closely and let simmer for two hours, then add one tablespoonful chopped parsley and serve. NO. 31. EAGLE ROCK SOUP. Mrs. Katie V. Froekelton, Eagle Rock Valley (Garvanza R. F. D.,) Cal.— Take two pounds beef, put in kettle, cover well with cold water, cook moderately for four hours. Remove the meat and let it get cold to get the fat off. Return to fire and add six good-sized tomatoes, one onion, pepper and salt to taste. Cook one hour, then strain through colander. Return to kettle and add one-half pint of finely-mashed potato. Let come to boil and serve. NO. 32. FIFTEEN-MINUTE SOUP. Mrs. T. F. McCamant, No. 121 East Avenue 45.— Take two pounds of choice round steak, have it ground as for Hamburger; put into a. stew pan and add two pints of cold water, a little salt, pepper, a small onion sliced thin, or, better, grated, and a few sprigs of parsley. Boil briskly for fifteen minutes, or longer, if you have time. Pour off the liquid, add a couple of teaspoonfuls of sugar, a tablespoonful of butter and serve with crackers. NO. 33. FIVE-MINUTE TOMATO SOUP. Mrs. A. C. Moore. No. 442 East Tenth street.— Four large tomatoes, one large tablespoonful flour, four ounces butter, one-half onion, (grate,) one-half teaspoon salt, one-quarter salt spoon soda, one pint boiling water, pepper to taste. Slice the tomatoes into a stew pan, add the salt and soda, set on the stove to stew while you put the butter and onion into a' large skillet; as soon as the butter begins to brown add the flour, working it smooth; add the water, stirring it all the time until it boils, then pour in the tomatoes through a sieve, stirring until evenly mixed. Serve very hot with hot browned crackers. NO. 34. FISH SOUP. Mrs. Melton, Pasadena, Cal. — Take two pounds of any kind of fresh fish, separate the meat from the skin and bones. Let the skin and the bones boil up with three leaves of celery, a large parsnip, one onion and a good-sized bouquet of parsley, all chopped up. Add twelve seeds of whole pepper, six allspices and a small