OXTAII, SOUP

Two ox tails, two slices of ham, one ounce of butter, two carrots, two turnips, three onions, one leek, one head of celery, one bunch of savory herbs, one bay leaf, twelve whole pepper- corns, four cloves, tablespoonful of salt, two tablespoonfuls of ketchup, half glass of port wine, three quarts of water. Cut up the tails, separating them at the joints ; wash them and put them into a stew-pan with the butter. Cut the vegetables in slices and add them, with the pepper-corns and herbs. Put in half pint of water and stir it over a sharp fire till the juices are drawn. Fill up the stew-pan with the water and when boiling add the salt. Skim well, and simmer very gently for four hours, or until the tails are tender. Take them out, skim and strain the soup. Thicken with flour, and flavor with the ketchup. Put back the tails, simmer for five minutes and serve.

MB6. William S. Cross. OYSTER PUREE.

One quart oysters, six ounces butter, three tablespoons sifted flour, one quart cream, salt and pepper. Cook the oysters well and put through a colander; set the liquor aside and chop the oysters fine. Make a cream sauce of the other ingredients as follows : Put the butter in a saucepan and when it bubbles add the flour, stirring constantly until the flour is without a lump. Add the cream and let boil a minute. Then add liquor and chopped oysters, salt and pepper.

Mrs. Frank Thomas.

scotch: broth.

Two pounds neck of mutton, one cup of barley, one onion filled with cloves, one carrot cut fine, bit of thyme. Cook alto- gether; when well done remove the meat and onions, cut a lot of meat in small cubes to put back in the soup, then stir well. Before serving stir in a small cup of cream or half milk and cream and serve at once.

Mrs. Slauson. TOMATO SOUP.

Take a can of tomatos or a quart of fresh tomatos and bring them to a boil ; strain through a coarse strainer. Add one tea- spoonful of dry soda and when the foaming ceases add a quart

28 LANDMARKS CLUB COOK BOOK.

of milk and a teaspoonful of butter. Season the soup with salt and red pepper and thicken slightly with a little cracker crumbs. Boil the soup a few moments and it is ready for eating.

Miss Elizabeth Shanhxand. TURKEY SOUP.

Crack all the bones and cut all the meat of a cold turkey left over from a meal. Add an onion, a carrot, a turnip, celery, parsley, in fact any vegetable you may happen to have at hand. Boil slowly for three hours. Strain and add boiled rice.

Mrs Hermann Hellman. TURTLE BEAN Soil".

One pint turtle beans, two quarts cold water, one pound beef, one small onion, small pieces salt pork, pinch cayenne pepper, salt if not sufficiently seasoned from the pork, stalk of celery or saltspoonful of celery seed, half dozen cloves, half dozen all- spice, small blade of mace, one bay leaf, little thyme, parsley and majoram, small teaspoonful of Worcestershire sauce; a cup of tomato added is an improvement. Soak the beans over night in water enough to cover them ; in morning pour off water, put them in to boil in two quarts of cold water, simmer (after comes to a boil) five or six hours, until the beans are cooked to a pulp. If too thick, add a little stock — should be a good consistency, not thin. Press through a strainer. Pour soup in tureen', adding two sliced hard-boiled eggs, one sliced lemon, one wine glass of sherry. Serve hot with croutons.

It is the turtle bean which is purple which is used, not the black bean. If made properly it is excellent and better the second day.

Mrs J. G. Chandler. VEGETABLE CREAM SOUP.

Take four potatos, four tomatos, two carrots, one large onion, one turnip, a little parsley. Cover with two quarts of cold water, boil until tender, and strain through a colander. Set back on the stove and add one quart of milk ; thicken with tablespoonful of flour rubbed into one tablespoonful of butter. Season to taste.

Mrs. C. M. Sanders.