The Times cook book, no. 2

NO. 87. VEGETABLE SOUP. Mrs. T. H. Sullivan, San Jacinto, Cal.— Four potatoes, one onion, sliced thin, one turnip, two stalks of celery, cut fine, one small carrot, cut fine, one or two small apples, one large tablespoon of butter. Add half the butter with vegetables; let boil thirty minutes; strain; season with salt, pepper and butter. To each bowl add one large tablespoon of lemon juice. Keep the kettle closely covered that the flavor may not be lost. NO. 88. VEGETABLE SOUP. Nina Bell Sherman, No. 122 North Johnson street— For five persons. Take one-eighth head cabbage, one carrot, one potato, one-half turnip, onehalf lemon, two stalks celery; mince fine, mash, let drip, put the minced vegetables in a deep saucepan with three quarts water and a little salt; boil for one and one-half hours. When ready to serve, add one glass of cream or milk, one tablespoonful butter and serve hot with slices of bread or toast. NO. 89. VEGETABLE SOUP. Mrs. John H. Tebbetts, No. 1607 South Grand avenue- Add to one pint of water and boil for one hour the following: Two large ears of corn cut from the cob, two sliced tomatoes, one onion, one carrot, one potato, and a little parsley. Mash through a colander, add one large tablespoonful of butter and three cups milk; boil .up once and serve. The vegetables may be left without mashing. NO. 90. VEGETABLE SOUP. Mrs. T. F. McCamant, No. 121 East Avenue 45— One goodsized tomato, one small onion sliced thin, three pods of okra, a little parsley, celery, summer savory or thyme, three or four cloves, a few slices of potatoes, salt, black pepper, a tablespoonful of butter, and a little sugar. Boil half hour, or until all the vegetables are tender, and beaten to pieces with a fork. Add necessary amount of water. NO. 91. VEGETABLE SOUP. Mrs. C. W. Clayton, Whittier, Cal. — Procure a nice 15- cent soup bone; cover with cold water and boil until nearly done; then salt to taste and boil until tender. Then remove from kettle and to the broth add the following vegetables, chopped fine: Two potatoes, one large onion, ons-quarter of a small cabbage, two carrots, one tomato, one green pepper, a few sprays of parsley and celery leaves, and lastly, a few dashes of paprika. A little more water may be added if necessary, and cook until all are done. NO. 92. VEGETABLE SOUP. Miss Emilia Lundberg, No. 2400 South Flower street— Cut up a carrot, a turnip, a parsnip, an onion and a root of celery; fry in one ounce of butter until a delicate brown, then turn into a soup kettle; add two quarts of cold water, one-half cup rice, and one teaspoon salt; boil gently for one hour, then add a potato cut into very thin slices; boil 15 minutes longer; season with salt and pepper; stir in one-half teaspoonful of minced parsley and a generous lump of butter; serve at once. NO. 93. VEGETABLE SOUP. Beatrice L.. Ecclestone, No. 1512 Maple avenue— Take a shank soup bone; cover with cold water and let boil slowly for three hours; remove from fire and let stand over night; skim off the fat, add salt, parsley and chopped vegetables, consisting of onions, celery, cabbage and carrots; boil for one hour.