The Times cook book, no. 2

NO. 53. —POOR MAN'S SOUP. Lily Neilson, No. 1019 East Thirty-fourth street— Take a 15 or 20-cent shank bone, the upper part for preference, have the bone cracked, cut the meat into medium-sized pieces, put in a pan, cover with cold water, bring to a boil, skim well, cover closely, and let simmer for about three hours; stand aside till cold, when skim off all fat, (which may be utilized for basting other meat.) Meanwhile wash, peel and cut up into small pieces an onion, carrot, turnip and one or two stems of celery, with two tablespoonfuls of rice or barley; add to the broth with the water they were boiled in; season to taste. If preferred a little thicker, mix to a smooth paste two good tablespoonfuls of flour, with water, add and boil two or three minutes, stirring all the time. This quantity will make a substantial and nourishing broth at small expense for four people, for two meals. NO. 54. POTATO SOUP. Mrs. D. H. Imler, Tropico, Cal.— Take four large potatoes, wash, pare and slice; place in kettle; pour over them four quarts of warm water; boil until done. Then add a thickening made of flour, cream or milk— water will do— butter size of an egg; salt and pepper to taste. Let come to a boil and serve hot. Delicious and most excellent for invalids. Soups are always better when seasoning is added during the process of boiling. NO. 55. POTATO SOUP. Mrs. Rosa G. MacMahon, No. 212 South Cummings street- Three Irish potatoes, boiled, drain, mash fine; add one quart sweet milk, seven tablespoonfuls sweet cream, pepper and salt to taste. Immediately before serving add finely-chopped fresh parsley. NO. 56. QUEEN VICTORIA'S FAVORITE SOUP. Miss Emilia Lundberg, No. 2400 South Flower street— One cup stale bread crumbs, one-half cup milk, yolks of three hard-boiled eggs, breast meat from a boiled chicken, one and a half cups scalded milk, three and a half cups chicken stock, two and a half tablespoons butter, two and a half tablespoons flour. Soak bread crumbs in milk, add yolks of eggs and chicken meat rubbed through a sieve. Add gradually chicken stock highly seasoned. Bind with butter and flour cooked together. If too thick, add a little milk; or if not thick enough, add more cracker crumbs. NO. 57. RAVIOLI SOUP, ITALIAN STYLE. Mary L. Combe, No. 2705 Central avenue— (1.) Make a paste as follows: Have a pound ot sifted flour on the table, form a hollow in the center, put in a teaspoonful of salt, with water enough to dissolve it; six eggs. Mix the whole together by pushing it from you with the palms of the hands; knead into a ball; wrap in a damp cloth and let rest one and a half hours. (2.) Chop very fine halt pound of cooked chicken and three ounces of cooked ham, and the half of a calf brain and three egg yolks, two ounces grated Swiss cheese (or Parmesan cheese,) salt, black pepper, a little pinch of grated nutmeg, chopped parsley; mix well. (3.) Divide the above paste in two parts, roll down as thin as possible; take one flat of paste, and with a tablespoon, put in straight rows two inches apart a number of balls of the above mixture, the size of a walnut; with a brush moisten the rows, then lay the second flat of paste over the ^garnished one, press between the rows to stick them together. With a pastry wheel part all the balls in squares, then every one is a ravioli.