The Times cook book, no. 2

NO, 101. BEAN SOUP. Mrs. M. E. Bush, box 18, Carpinteria, Cal.— One pint white beans, pork, small piece, one onion, one tablespoon Worcestershire sauce, salt and pepper, onequarter teaspoon soda, two cloves. Wash beans, put in two quarts cold water; add soda. When nearly cooked add pork, cut in small pieces. When beans are thoroughly cooked, mash with potato masher; add one quart boiling water, salt, pepper, cloves and onion cut fine. Cook for five minutes. Serve with roasted crackers. NO. 102. BEEF SOUP. Mrs. I. Henry Johnson. Whittier, Cal. — Select a small shin of beef, crack the bone in small pieces and place in kettle with five quarts cold water; let boil two hours, then season with tablespoon salt and one teaspoon pepper; boil an hour longer; then add to it one carrot, two turnips, two tablespoons rice, one small head celery, 'one small onion; the vegetables to be minced into small pieces like dice, or put through a meat chopper. After these ingredients have boiled one-quarter hour add two small potatoes cut up fine. Let boil one-half hour longer and serve very hot. Should any be left add hot water to bring to boiling point and serve hot. NO. 103. CHILEAN WINE SOUP. Albert Lawrence, VaLejo, Cal.— Take a quantity of good grape wine (not made in a drug store,) boil it and thicken with tapioca, sago, pearl barley, rice or flour; ' flavor with cinnamon, nutmeg, or anything else to suit the taste, or serve without flavor. NO. 104. CLAM BROTH. Mrs. Ira R. Deacon, 503 W. Twenty-seventh street.— Especially recommended by doctors on account of the amount of albumen the clam contains, thus rendering the broth very nutritious. Take best quality of Long Island clams, cut by hand in small pieces, and cook thoroughly, in salted water. If ' large ones are used, one dozen to quart of water can be used, if small ones, one dozen to pint. Strain. S:me like milk added before taking it. NO. 105. CLAM CHOWDER. Mrs. H. E. Brook, Los Angeles. — A quarter of a pound of lean bacon, cut in cubes and fried to a light brown color, one large onion and one large potato, cut in slices and fried; one-half can of tomatoes, boil slowly until the onion and potato are thoroughly cooked. Then add one quart boiling water, one can of shredded clams and butter size of egg. When it boils, stir one heaping tablespoon of flour smooth with a little water, add it and boil slowly for five minutes. Season with salt and pepper totaste. Take from fire and add one-half can condensed cream or similar amount of fresh cream — not milk. This chowder is as superior to ordinary clam chowder as champagne is to soda water. A serving for 6 people costs about 35 cents. NO. 106. CONSOMME AND SOUPS. Mrs. Ira R. Deacon, No. 503 West Twenty-seventh street. — Boil slowly several hours, some leg of beef. Add vegetables and herbs for flavoring. Clarify with whites of eggs and strain through serge bags. TAPIOCA SOUP, with consomme. For one quart consomm take one and one-half ounces tapioca. When the consomme comes to a boil, sprinkle the tapioca into it so that it will not fall in a lump, and let simmer for 10 minutes. Two ounces tapioca will render the soup quite thick, and very good for children.