NATIONAL GROCERY CO

Bisque of Crawfish.

Choose about 40 crawfish and boil. Remove from fire and drain. Clean the heads. Keep 30 of the shells and also the remains, which you set to boil in a quart of water. Peel the tails and chop them fine. Make a paste with the meat, to which add soaked bread, a large spoonful of fried onion and chopped parsley, salt and pepper. With this fill the 30 shells and put aside. Start the soup by frying onion in butter, add some flour for thickening, green onions and minced parsley. When browned pour in the bouillon, also the soup made from the re- mains of the head seasoned with salt and pepper and two bay leaves. Let boil slowly for y2 hour. When ready to serve take each head, roll in flour and fry in butter until crisp all around and put in the soup. Let boil 3 or 4 minutes. MRS. GUSTAVE BROWN.

Cream of Barley Soup.

Two tablespoons butter and 2 tablespoons flour browned in a pan. Add carefully 3 cups milk. When boiling add y2 cup pearl barley well washed. Let cook for 4 or 5 hours, adding water and milk as necessary. Strain when well cooked and add an equal quantity of good soup stock, and boil together about an hour. When ready to serve add cream to taste, also salt and pepper if not sufficiently seasoned.

MRS. S. ARONSON.

Cream of Potato Soup.

Fry 6 tender leaks, cut in inch pieces, in hot fat until yellow. Add 3 pints of water and 3 mealy grated or mashed potatoes while hot. Cook this with very little salt and pepper for 40 minutes. Then add the crumbs of a stale roll, cook 10 minutes more, strain, season if needed, and add 1 cup cream. MRS. N. DEGGINGER.

Clam Chowder.

Take some fat and when heated add y2 onion cut fine. Brown the same and add 1 tablespoon flour. Brown a little and add 1 quart of soup stock. Take 2 potatoes, 2 carrots, 1 turnip and some celery cut in small pieces. Take 3 slices of bacon cut fine and 1 pint of clams. Add all to mixture. Season with salt, J teaspoon of chili peka powder, some paprika, 1 teaspoon of Worcestershire sauce and y2 cup of catsup. Cook well for \y2 hours. MRS. S. FRIEDENTHAL.

Clam Chowder No. 2.

Cut into cubes 3 carrots, 1 tomato, 1 onion, 2 pieces celery and a little parsley, and boil till tender, seasoning with salt and pepper. Then add the juice of 1 quart of clams and 15 minutes afterward the minced clams. When ready to serve, have ready y2 a pint of boiled milk, in which you drop a pinch of soda. Pour in soup tureen and then pour the chowder over the milk.

MRS. WILLIAM GOTTSTEIN.

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ONE THOUSAND FAVORITE RECIPES

Cream of Spinach Soup.

Wash spinach thoroughly. Boil until tender, and then press through sieve. Have chicken broth or rich stock ready, seasoned highly. Put cup rich cream in with the spinach and add stock or broth slowly. Put on stove until heated through and serve immediately with croutons. CARRIE A. FORTLOUIS.

Cream of Almonds Soup.

Blanch and grind or pound xk pound almonds and simmer slowly in 1 pint of milk for 5 minutes. Melt 1 tablespoon butter and 1 of flour. Do not allow to bubble. Add 1 cup milk and thicken slightly. Then add the almond mixture and simmer again until creamy. Remove from fire and add 1 cup cream. Season with salt and pepper or omit as suits taste. Cream can be whipped or left plain.

MRS. N. DEGGINGER. Chicken Soup.

Take an old fat hen, put on with cold water. Then add heart and gizzard (add liver a few minutes before serving). Boil chicken about 3 hours with parsley root, onion and asparagus cut into small bits. Strain and remove grease. Add rice, barley, noodles or dump- lings. Beat up yolks of 2 or more eggs with a tablespoon of cold water just before pouring into soup bowl. MRS. I. MONHEIMER.

Green Kern Soup. Cook the same as barley soup. Strain. Then beat up 1 egg in the tureen, add 1 cup cream to this and pour boiling soup into tureen.

MRS. A. DINKELSPIEL.

Green Pea Puree.

Cook about 10 cents' worth of green peas until very tender. Then mash through colander. To this amount heat a quart of milk in double boiler. Add butter, salt and pepper to taste, and last the mashed green peas and some cream. MRS. A. E. WILZIN.

Mock Bisque Soup.

Bring to a boiling point 1 quart of milk. Melt 1 tablespoon of butter in a pan. Do not burn. Stir into this a tablespoon of flour. Pour in part of the hot milk to the butter and flour slowly, so as not to lump the mixture. Season with white pepper and salt to taste. Add the balance of the milk. This must be prepared in a double boiler. Put some cracker dust in the milk. Strain y% can of tomatoes, into which add a good pinch of baking soda. Pour that into the boiling milk and heat together. Must be served at once.