The Times cook book, no. 2

NO. 82. TOMATO SOUP. Mrs. J. Pratte Layton, 2323 Scarff street— Have ready one quart of tomatoes, slightly stewed, one quart of boiling milk; into the tomatoes stir one teaspoonful of soda, when foam dries off, add gently to milk with lump of butter size of hickory nut; salt and black pepper to taste, with a few bits of green pepper, Strain and serve immediately. NO. 83. TOMATO SOUP PUREE. Mrs. M. E. Kloeckner, No. 709 Locust avenue, Pasadena, Cal.— Boil a dozen or a can of tomatoes until thoroughly cooked, and pass through a sieve. To a quart of pulp add a level teaspoonful of soda. Put into a saucepan butter or dripping the size of a pigeon's egg, and when it foams, sprinkle in a heaping teaspoonful of flour. When it is cooked stir into this a quart of hot milk, a little cayenne pepper, salt and a handful of cracker crumbs. When it boils add the tomato pulp. Heat well without boiling, and serve immediately. The soda mixed with the tomato prevents the milk from curdling. If short of milk, use part milk and part water. NO. 84. TOMATO SOUP, WITH RICE. M. E. Kloeckner, No. 709 Locust avenue, Pasadena, Cal.— Cut half a medium-sized onion into coarse slices and fry them in a little hot butter. Add to a quart can or ten or twelve large tomatoes cut in pieces, after having peeled them, and also two sprigs of parsley. Let it cook about twenty minutes, when remove the onion and parsley. Strain the tomato. Put into the stewpan butter or dripping the size of a pigeon's egg, and when it foams sprinkle in a teaspoonful of flour; when it has cooked a minute, stir in the tomato pulp; season with salt and pepper. It is an improvement to add a cup of stock; however, if it is not at hand, it may be omitted and a cup of boiling water used in its place. Return to the fire, and when hot, add a cupful of well-cooked, freshlyboiled rice, and half a teaspoonful of soda. NO. 85. VEGETABLE PUREE. Miss Emilia Lundberg, No. 2400 South Flower street —Old cooked peas and spinach left over from day before may be made into a delicious soup by pressing through a sieve, taking pains to press all the pulp through that can be made to go through. Heat with milk (two cups of milk to each cup of vegetables.) Season and serve with bread sticks. NO. 86. VEGETABLE SOUP. Florence Fisher, No. 1500 Temple street— Good 15-cent shin bones of beef, put to cook in cold water, cooking it slowly two hours in about three quarts of water, adding more boiling water as it boils away. Strain and skim off every particle of fat. Add salt and pepper, one pint of chopped cabbage, four turnips, two parsnips, four small carrots, three mediumsized onions, three tomatoes, a few leaves of parsley, three-quarters of a cup rice, four medium-sized potatoes, all put through the course blade of food chopper, or chopped with chopping knife, except potatoes, dice them. Boil slowly two or three hours, or longer. This is as nice the second day as when first made.