The Landmarks club cook book

| CORN SOUP. Grate corn from six ears, put corn into a kettle with one cup of water and let boil fifteen minutes ; strain. Have a pint of milk in double boiler, thicken with one tablespoon flour, one tablespoon butter. Add corn and liquor ; boil five minutes. Put half teaspoon salt and pepper to taste in tureen. Pour soup and serve hot. Mrs. J. G. Mossin. CRAB SOUP. Two crabs cooked, shelled and chopped fine, one stalk of celery chopped fine. Place meat and celery in one quart of water and boil half an hour. Season with salt, pepper ; then add one quart of milk; boil and pour in tureen on minced parsley. Lobsters may be served in the same way. Mrs. Mary J. Schallert. CREME A LA RETNE. Make a good chicken bouillon, strong enough to jelly when cold. Take off every particle of grease. Season with black pepper and salt. Thicken a very little, and add a lump of fresh butter. Put in enough of rich cream to whiten. Serve with small sippets of toasted bread, hot, in cups. Mrs. George j. Denis. SOUP WITH LEBERWURST. One-half pound calves' liver scraped from skin and sinews. The liver, one spoonful very finely chopped onions and two ounces of butter, browned until dry. When cold put in mortar, rub it smooth, then rub through sieve. Add to this three beaten eggs, salt, nutmeg blossom, cardamom, two spoonfuls of flour. Place in buttered mold, bake light brown in oven. After baked, cut into squares or small spoonfuls, drop into bouillon.. Mrs. Mary J. Schallert. CREAM OF LIMA BEAN SOUP. One pint of Lima beans cooked very tender; press through a colander . Add one quart of fresh milk and a tablespoon, of butter and a little flour, rubbed together. Pepper and salt, let come to a boil and serve. Mrs. James C. Kays. French tomato soup. Take one quart of tomatos, three pints of boiling water, one teaspoonful of soda, pepper and salt to taste, butter the size of an egg, one small onion chopped fine, and one quart of milk ; pour the boiling water over the tomatos and onion, and boil until the vegetables are nearly done (fifteen or twenty minutes) strain and rub them through a sieve ; meanwhile boil the milk and stir into it the soda and butter ; after it boils up once, set it back to keep hot ; put the pepper and salt with the tomatos, and let them simmer five minutes ; then stir in the milk. Serve at once. The onion may be omitted. Add rolled cracker. Mrs. A. Petsch. [illustration: Fruit Soup For Children's Lunch (Norwegian)] One quart boiling milk and two tablespoons or more corn starch. Boil thoroughly, adding a pinch of salt and half cup sugar. Fifteen minutes before serving add left-over dabs of jam jelly, peach preserves, strawberries, etc. All kinds of fruit mixed — more the better. Mrs. Koepfli. julienne (french). Cut in small dice or thin shreds, some carrots, one or two turnips and potatos and some onions. Put a good lump of butter in a saucepan over a brisk fire ; stir in the vegetables and let them cook until they become a light golden color ; then gradually pour in some stock, or, if none can be had, some water in which beans or peas have cooked. Salt and pepper the soup and allow it to boil for an hour and a half, or two hours. If desired, at the time of serving the hot soup may he poured over some thin slices of bread which have been fried a golden brown in butter. Marthe Durnfrin. GUMBO FILK.