The Times cook book, no. 2

NO. 69. STONE SOUP. Florence S. Le Hardy, Cahuenga, Cal.— Take any piece of cold left-over meats or bones, etc., be it but one piece or even one bone, it all helps to season; pour over as much boiling water as is needed, allowing some for the pot; add salt, a potato or two, carrot, onion, celery, tomato, or any other vegetables; a little rice for thickening; let boil until all is well done. This is a most delicious soup. NO. 70. SUPERIOR VEGETABLE SOUP. Mrs. D. H. Imler, Tropico, Cal. — Take a goodsized soup bone, place in a kettle, cover with cold water. When it begins to boil, skim carefully. When a rich soup or stock has been obtained, prepare the following vegetables and ingredients and place therein: Pare and slice four turnips, four potatoes, four carrots, two onions, one-half small head of cabbage, four pieces of celery, cut in squares, one can of tomatoes, four sprigs of thyme and the same of parsley, eight cloves, four pieces of mace, salt, cayenne pepper or onehalf pod of red pepper. Do not allow the ingredients to boil too rapidly, but boil at least two hours. Strain carefully. Serve soup hot, with salted crackers. The soup will be very rich and delicious, having all the flavors and substance of the ingredients. This soup prepared the- day before serving is equally as good. NO. 71. SWEDISH SOUP. Miss Emilia Lundberg, No. 2400 South Flower street.— Onethird cup meal tapioca, one cup cold water, three cups boiling wa':er, one-half teaspoon salt, three-inch stick cinnamon, one pint claret wine, one-half cup powdered sugar. Soak tapioca in cold water two hours; drain, add to boiling water with cinnamon and salt; let boil three minutes, then cook in doublet boil until tapioca is transparent. Cool, add wine and sugar.. Serve ice cold. NO. 72.— TOMATO SOUP. Alice J. Roche, 275 Center street, Pasadena, Cal.— Boil one quart tomatoes, one quart water, six whole cloves, six whole pepper corns, one and onehalf tablespoons sugar, one tablespoon salt, twenty minutes. Brown two tablespoons butter and cook two tablespoons choppad onion in it until done; rub in two tablespoons corn starch; add this to tomatoes; boil ten minutes; put through a sieve; heat and serve with toasted crackers or stale bread; cut in small squares, fried in butter until brown. NO. 73. TOMATO SOUP. Mrs. M. A. Price, Hollywood, Cal.— Cook four large tomatoes and one-half onion; add water to make one pint. When hot add salt, pepper, one tablespoon butter, pinch of soda, 2 tablespoon sugar, one teaspoon celery salt, one tablespoon of flour, mixed with a little water. Before serving beat one-half pint of milk and add to the soup and serve immediately. NO. 74. TOMATO SOUP. Mrs. Mamie Grubb, Moorpark, Cal.— Six large cups of milk, one cup of mashed tomatoes, one tablespoon butter; salt and pepper to taste; onefourth spoonful soda. NO. 75. TOMATO SOUP. Francss Tebbetts, No. 1607 South Grand avenue. Two cups » of tomatoes, two cups of water, three tablespoons butter, one to one and a half teaspoons salt, two tablespoons flour, one teaspoon celery salt, sprinkle peppsr, two teaspoons sugar, one-half onion. Cook all ingredients together with the exception of the flour and butter for ten minutes. Melt the butter in another saucspan, add flour, then hot soup slowly. Boil for five minutes, strain and serve.