The Times cook book, no. 2

NO. 43. MOCK BISQUE SOUP. Frances Tebbetts, No. 1607 South Grand avenue— Two cups milk, sprinkle of pepper, three tablespoonfuls butter, two cups tomatoes, three tablespoonfuls flour, one-quarter teaspoonful baking powder, one-half teaspoonful salt. Combine milk, butter, flour, salt and pepper as for white sauce. Mix tomatoes and soda; let the mixture stand five minutes; add to the white sauce, heat and serve immediately. NO. 44. MRS. HINCHLIFFE'S SOUP. Mrs. H. F. Bannard, East San Gabriel, Cal.— Take one and one-half pints rather weak soup stock, two tablespoons cream, two tablespoons flour, one egg, butter size of a small hen's egg, salt and pepper. Put stock on stove to heat, beat egg and cream together thoroughly, rub butter and flour to smooth paste and add to hot stock; let boil up once and then pour slowly over egg and cream, stirring constantly or the eggs will curdle. A most delicious soup. NO. 45. MUSHROOM SOUP. Miss Emilia Lundberg, No. 2400 South Flower street— One pound mushrooms, five cups chicken stock, one-half onion, one-third cup butter, one-quarter cup flour, one and one-half cups of cream or rich milk, salt, pepper, two tablespoons sauterne. Chop mushrooms very fine, add to chicken stock with minced onion; cook fifteen minutes, and rub through a sieve; repeat, bind with butter and flour cooked together, then add cream and salt and pepper to taste. Just before serving add wine. NO. 46. NOURISHING BROTH. Mrs. Mayer, No. 660 Wall street— To make soup nourishing it does not necessarily take a mass of ingredients, nor is it necessary to boil it too long. For a family of six persons get a pound of lean beef or one-half pound of mutton and beef mixed (soup bones make the broth too greasy;) put it to boil with cold water on a slow fire; when boiling for half an hour, add two raw potatoes, grated fine, a little grated carrot, two - pieces of cut-up celery; let that boil for fifteen minutes; take out your meat, add a little chopped parsley, a little salt. Have an egg beaten in your soup bowl with cold water, and then stir in your soup. There you have a nourishing and well-tasting broth fit for sick or well. NO. 47. ONION SOUP. Mrs. M. E. Kloeckner, No. 709 Locust street, Pasadena— This recipe came to me through a French woman. A soup without meat, and delicious. Put into a saucepan butter size of a pigeon's egg (clarified grease or fat off of soup answers about as well;) when very hot add two or three large onions, sliced thin; stir, and cook well until they are red; then add half teacup of flour, stir this also until it is red, watching it constantly, that it does not burn. Now pour in a pint of boiling water (stock or broth is better) and add salt and pepper. Mix it well, and boil a minute; then pour in the soup kettle and set on the back of the range until almost ready to serve. Add one and a half pints or a quart of boiling milk and two or three well-mashed boiled potatoes. Add a little soup to the potatoes first, then add more until it is smooth and thin enough to pour into the soup. Stir well and smoothly together; taste to see if it is properly seasoned with pepper and salt, as it requires plenty, especially of the latter. Let it simmer a few minutes.