The Twin-city housewife

After cooking a number of chickens for salad take the broth and let come to a boil. Season with pepper, salt and butter, into which has been rubbed a little flour. Cut chicken livers fine and add just before taking from the stove. Pour into a tureen containing some thick cream (whipped or unwhipped). Serve with croutons, made by cutting stale bread into small cubes, put in oven and toasted until a delicate brown.—Miss Mamie Dwire. Chicken Soup, No. 2 Soak one cup stale crumbs in one-half cup milk and add the yolks _of three hard boiled eggs and the breast meat of a chicken which has been put through a meat chopper, using finest blade. Add gradually one and a half cups scalded milk and three and a half cups of the water in which chicken was cooked. Rub to a paste two and a half teaspoons each of butter and flour and use as thickening. Season with pepper and salt, and a little minced celery. Strain before serving. Corn Soup One dozen ears of corn, salt, pepper, a piece of butter the size of an egg rolled in flour, and one pint of milk. Grate the corn, cover the cobs with water and boil, strain, and add the corn, milk, seasoning and butter. Beat an egg, pour the boiling soup over it, stirring until well mixed and it is ready to serve.—Bethlehem Cook Book. Green Pea Soup To three cups of jellied soup stock, take one pint can of June peas. Cook the peas until partially tender in three cups of water; add to the stock and cook thoroughly; strain, and before sending to table return to the stove and stir in slowly one tablespoon of butter, mixed with one tablespoon of flour. Fry dice of bread and put in tureen at last. An asparagus soup may be made in the same way by taking three bunches of asparagus and using for thickening a tablespoon of corn starch in a cup of cream or milk and omitting the fried bread.—Mrs. Frank Coleman. Gumbo, No. 1 Put into a kettle a tablespoon or lard or butter, add to it enough flour to make a thick paste and stir until brown. Dress and cut up as for frying one chicken, pound with a hammer to crack the bones. ‘Put it into a kettle and let brown, shaking occasionally to keep it from burning. Next add a quart of okra which has been washed and cut into slices. Cook slowly for a few minutes, then add a soup bone, one onion, chopped fine, one can of tomatoes, one pod of red pepper cut very fine, salt, pepper, and celery seed to taste. Stir well; add three quarts of boiling water, and cook slowly three hours on back of stove. twenty-six THE TWIN-CITY HOUSEWIFE Gumbo, No. 2 Take two or three crabs (a young chicken may be substituted if desired) and one-fourth pound raw ham, cut in pieces and fry brown in one tablespoon bacon grease. Add one medium sized onion cut fine and when slightly brown add two ripe tomatoes; let cook down, add about a pint of water and when it comes to a boil put in one quart of okra cut in thin round slices. Let cook about twenty minutes or until tender, adding water as necessary according to how thin it is desired. Season with salt and about half a pod hot pepper. Serve with rice——Mrs. J. K. Pepper. Noodle Soup Take the yolks of three eggs and beat until light and add as much flour as can be worked in. Flour the bread board and roll the dough into as thin a sheet as you can. Lay aside until dry enough to roll up. Take a sharp knife and cut in as fine strips as possible, toss lightly in hand to separate strips. Take any stock you prefer, season with salt and pepper, bring to a boil and about twenty minutes before serving, add the noodles.—Mrs. G. L. Miller. Oyster Soup