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PAUL H. PHILLIPS, HOLIDAY NOVELTIES IN Neckwear, Handkerchiefs, Mufflers, Umbrellas, WALKING STICKS, GLOVES, ETC.

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Meat for soup should be boiled long and slowly. People usually hurry soups too much, but in this case “haste certainly makes waste.” The water should be cold when the meat is put in, and it should be thoroughly skimmed as soon as it boils, kept closely covered and carefully strained when done.

Mock Turtle Soup.

Put a knuckle of veal in the stock pot and boil for two hours, add a pint and a half of black beans, boil five hours more, pepper and salt to taste, remove from fire, strain and whip smooth. Have ready three chopped hard boiled eggs, one-half of sliced lemon and a small glass of wine. Pour in soup and serve.

Celery Soup.

Cut up six stalks of celery into half inch pieces, put them in pot with one onion, one black mace, salt and two small peppers, add a quart of veal broth and boil one hour. Rub the ingredients through a sieve, put the pulp into a sauce pan, add one quart more of stock, boil, then set on one side of stove, add a pint of cream to the soup and serve with toast.

Rich Stock or Grand Bouillon.

4 pounds shin of beef, 4 pounds knuckles of veal, ½ pound lean ham, any poultry trimmings in pantry, 2 onions, 3 carrots, 3 turnips, 1 head of celery, 2 tomatoes or 4 tablespoons of canned, a bunch of herbs with parsley, salt to taste, 3 lumps of sugar, 6 cloves, 2 small blades of mace, 6 quarts of cold water. Simmer in stock pot for 8 hours, the first 4 on back of stove. Do not let boil quickly that the stock be not wasted and preserve its color. Strain through a fine hair sieve or cloth and set away until cold, then remove the fat that has formed on top and it will be ready for use.

Split Pea Soup.

A quart of peas, about two quarts of water and an onion, boiled together until soft. Put through a colander, add a little salt and cayenne pepper. Fry bread in butter, cut it in small pieces and lay in the tureen. Pour soup on. If too thick add water. When ready to serve put in a cup of cream or lump of butter. Of course it is better made with stocks instead of water.

Tomato Soup.

One quart of tomatoes, one quart of water, one quart of sweet milk. Boil water and tomatoes together for twenty minutes. Put in large tablespoon of butter, same of flour rubbed well together, a little nutmeg, salt and pepper to taste. Then add a dessert spoonful of soda; as soon as it has foamed up put in the milk and some rolled cracker, let it boil up and serve at once.

Tomato Soup.

To enough beef stock for six persons, take a can of tomatoes. Fry a medium sized onion in butter, add this to the tomatoes. Stew until soft. Then strain and add the stock. Boil a little and season with salt and red pepper.

Mrs. Wallace Campbell.

Cream of Rice Soup.

2 quarts of chicken stock (the water in which fowl have been boiled will answer), 1 teacup of rice, a small onion, 1 quart of cream or milk, a stalk of celery, salt and pepper to taste. Wash rice, carefully add to stock, onion and celery, cook very slowly 2 hours. Put through a sieve, add seasoning and the milk or cream, which has been allowed to come to a boil. If milk is used, add one tablespoonful of butter.

Clear Stock.

Any parts of chicken left over, 1 pound can beef, ½ pound ham, 3 ounces butter, 3 carrots, 2 quarts of plain beef stock, some herbs, pepper and salt. Chop up the chicken and toss them with onion, cut in slices with the butter in the sauce pan, let them get cold then add beef and vegetables, herbs, and seasoning, let the whole simmer for three hours, strain and let get cold, remove fat, and it will be ready for use.

Veal Broth with Dumplings.

Put in stock pot two pounds of chopped knuckle of veal, and two quarts of cold water, let it come to a boil slowly, then set on back of range, add a stalk of celery, a small pepper, one onion quartered, heaping teaspoonful of salt, simmer four hours, strain and remove all fat, have ready some small dumplings, add them to broth, return to fire and boil fifteen minutes. The dumplings are made as follows: ½ pound sifted flour, add scant teaspoonful salt, a teaspoonful baking powder and ½ pint of milk. Work into dough and make into little balls.

Barley Soup.

2 pounds shin of beef, ¼ pound Pearl barley, a bunch of parsley, 4 onions, 6 potatoes, salt and pepper to taste, 4 quarts cold water, cut meat and vegetables in slices, put in all the ingredients and simmer gently for four hours, strain and serve.

Put 4 pounds of chopped meat and 2 pounds of bone in stock pot, add 2 quarts of cold water, heat slowly, add one tablespoonful salt, four cloves, tablespoonful mixed herbs, simmer five hours, boil down to three pints, strain, let get cold and remove fat. Heat when needed and serve with small squares of toast.

Cream of Celery.

1 pint of milk, 1 tablespoonful of flour, 1 tablespoonful of butter, 1 slice of onion, 1 pint of water, 1 cup whipped cream, 6 heads of celery, salt and pepper. Boil celery in water for one half hour, boil milk and onion together, thicken with flour and butter rubbed to a cream, mash the celery in the water in which it was cooked and stir into the milk, season to taste, add whipped cream after the soup is in tureen.

Corn Soup.

1 quart stock, veal or mutton, 1 quart rich milk or cream, 1 can of best corn, cream, 1 tablespoonful flour with 1 tablespoonful butter, add milk and cream, boil until it thickens. Boil the corn with the stock for ten minutes, strain, and add to milk and cream. Salt and cayenne pepper to taste.

White Soup.

Boil a knuckle of veal or two chickens until the skin breaks, skim, add a cup of vermicelli, which has been boiled in other water until tender. Just before serving add one pint of cream, a little mace, yolks of four eggs beaten light. The soup should be boiling when these are added, and stand long enough to boil up again or else it will curdle.

Corn Soup.

Corn soup, very good, made with either fresh or canned corn; when it is fresh, cut the corn from the cob, and scrape off well all that sweetest part of the corn which remains on the cob. To a pint of corn add a quart of hot water. Boil it for an hour or longer, then press it through the colander. Put into the sauce pan butter the size of an egg, and when it bubbles sprinkle in a heaping tablespoonful of sifted flour, which cook a minute, stirring it well. Now add half of the corn pulp, add cayenne pepper, salt, a scant pint of boiling milk and a cup of cream.

Lobster Chowder.

1 lobster, chopped not very fine, 2 Boston crackers pounded fine and mixed with the green fat of lobster. Put in this a piece of butter the size of an egg, a little salt and cayenne pepper, work well together, boil 1 quart of milk and pour gradually over, stirring all the time, boil five minutes.

Beef Soup.

Beef Soup is very much improved by boiling a small piece of beef liver in it.

Mrs. H. C. Garrett.

Oyster Bisque.

Take 3 cups of oysters or clam juice, a very little finely chopped celery, salt and pepper to taste. Let boil a few minutes, then thicken with a teaspoonful of flour mixed in a little cold water. Before serving have the beaten yelks of 2 eggs whipped into a cup of cream, add this to the juice and keep stirring for full two minutes. Then stir into cups and serve immediately.

Mrs. W. J. Pollock.

Puree of Lamb.

Use stock from boiled lamb. Put in a stew pan 1 tablespoonful butter, thicken with ½ tablespoonful flour, thin with ½ cup sweet milk, 2 cups lamb stock, add ½ can French peas, little parsley chopped very fine, season. Enough for four people.

Mrs. John Gregg.

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D. D. ROBINSON, DRUGGIST, LARGEST ASSORTMENT OF Fine Perfumes IN THE CITY.