The Times cook book, no. 2

NO. 94. VEGETABLE SOUP. Mrs. M. E. Chase, Ventura, Cal.— Use the broth in which a large soup bone or pot roast has been boiled. Add one small handful of white Beans, previously parboiled; one small handful lima beans; one tablespoonful of rice; one large onion; one cupful of chopped or sliced cabbage; one turnip, cut in dice; one large potato cut in dice; four sticks celery, cut; a few sprigs of parsley, cut fine; one ear of sweet, or the same amount of canned corn; one pint of canned, or same of fresh tomatoes; one chile pepper; one-half teaspoon black pepper; a dash of cayenne pepper; salt to taste. Boil one and a half hours. This makes one gallon of soup. NO. 95. VEGETABLE SOUP. Mrs. Clarence Allison, Covina, Cal.— Have a good soup bone (a shank bone is best,) crack it open, cook steadily for several hours and let it stand until cold and the tallow rises to the top; skim all tallow off; the remainder should be a jelly. Cook again, this time adding vegetables, an onion, two good-sized potatoes, a carrot, two good-sized tomatoes, a handful of pearl barley, a tablespoonful • of rice, a teacupful of broken maecaroni (break fine,) a dash or two of celery salt or a stock of celery. Add salt and pepper to suit. The secret of good soup making lies in cooking a long time until all vegetables are cooked to pieces. Some like the addition of a little browned flour stirred in just before serving. Some like noodles made thus: Take three eggs, a pinch salt and flour enough to make a stiff dough; roll thin, let them dry, cut fine, then cook for twenty minutes in the soup. Or make a good dough by taking one pint flour, a pinch of salt, two heaping teaspoonfuls of baking powder; mix with sweet milk to a stiff dough, cut in strips and cook twenty minutes in the broth. NO. 96. VELVET CREAM CHICKEN SOUP. Nina Bell Sherman, No. 122 Johnson street — Proportions for five persons: Fowl, one hen or chicken; vegetables, one onion, one carrot, one stalk of celery; water, three quarts. Time, two and a half hours. Boil the chicken in three quarts of water two and a half hours, with one onion, one carrot, one stalk of celery. Take off the fat, remove the bones, mince the meat and rub all through a colander. Thicken a cup of hot milk, with one and a half tablespoonfuls of cornstarch and two tablespoonfuls butter; mix with the soup; add one beaten egg if liked. Stir on the fire one minute and serve. NO. 97. VIRGINIA SOUP STOCK. Mrs. J. L. Woodworth, 3709 Dayton avenue.— To four pounds lean beef (the inferior parts are good for this purpose) put four quarts of cold water; wash the meat and put it in the water without salt; let it come slowly to boiling point; skim well before the agitation of the water has broken the scum; add a little salt and a dash of cold water to assist the scum to rise; skim again, set back and let it boil gently on one sid2, or in one place, not all over, for six or eight hours, until the meat is in rags (rapid boiling hardens the meat and the flavor escapes with the steam;) add a little pepper, strain info a stone jar, let it cool and remove all grease.