The Times cook book, no. 2

NO. 39. GUMBO. Miss M. H. Chapman, No. 124 South Daly street— Cut up a fowl as if to fry; break the bones; lay it in a pot with a little fresh lard or good butter; brown it a little; when browned, pour on it a gallon of water; add a slice of lean bacon, one onion cut in thin slices, one pint of skinned tomatoes, two pints of young okra cut up, half a tea cup of rice and a few sprigs of parsley. Cover closely, occasionally remove the cover and skim off carefully all impurities that may rise to the top. Place the soup kettle where the water will boil slowly for at least four hours. NO. 40. LENTIL SOUP. Edith Rhynd, Brookside avenue, Redlands, Cal.— Three quarts water; salt, one cup red lentils (Egyptian,) two large tomatoes, two onions, one-quarter teaspoon thyme, one-third teaspoon sage; two stalks of celery with small leaves, one-quarter cup olive oil. Wash and pick over lentils thoroughly and put to soak over night in one quart cold water; next day shave fine onions, celery and tomatoes, put in kettle with lentils, thyme and sage, with water lentils were soaked in, adding two more quarts cold water, simmer for two hours; when cooked rub through colander, and ten minutes before serving add olive oil. If flavor of oil is not liked, add lump of butter size of an egg instead. This should make two quarts of soup when done. NO. 41. "LIGHT HOUSEKEEPING" SOUPS. By "Good Manager"— People with "buffet kitchens," who enjoy good home-made soup, will appreciate this: Take hamburger steak (raw) and .put over the fire in cold water. Let it come to a boil, then simmer very gently until the flavor of the meat is all extracted. Strain and your stock is ready. This is a good foundation for several kinds of soup, as the following list will show: Rice and tomato, vermicelli, macaroni, alphabet, vegetable (have your vegetables minced fine and they will cook in a few minutes;) noodle, tapioca, sago, and others which your ingenuity may suggest. If time is very limited, a little boiled rice from the delicacy store, may be added to your stock, and well seasoned to taste makes a delicious beef broth in short order; though boiling the raw rice in the stock gives more nutriment. ■ NO. 42. MARROW BALL SOUP. Mrs. N. L. Lowman, No. 1063 Orange street— For a good clear bouillon, take soup bone, piece of lean beef, quarter of chicken, put on with cold water, let boil, skim well, then add parsley, celery, chile, tomato, carrot, onion, potato, a small quantity of each. Salt to taste, simmer for four hours. Strain well. For marrow balls, take marrow the size of a small egg, soak in cold water several hours, then pour off water, beat marrow to a cream, add to each egg one heaping tablespoonful of grated and sifted white bread crumbs, until three of each have been well beaten in; be careful of the last spoonful of crumbs, as a few more or less crumbs are apt to mar the balls. Moisten your hands, roll into small balls, size of a marble, drop into boiling bouillon, cook fifteen minutes.