The bride's cook book

Cut up a chicken into small pieces and put it in a deep earthen dish, adding a quart of cold water, and setting it over a boiling kettle. Cover closely and let it steam several hours until the meat of the chicken has become tender, after which strain off the broth and let it stand over night. Skim off the fat in the morning and pour the broth into a bowl. Into the dish in which the broth was made put one-third of a teacupful rice in a teacupful of cold water, and steam as before until the rice is soft; then pour in the broth and steam an hour or two longer. CHICKEN GUMBO SOUP Fry one chicken; remove the bones; chop fine; place in kettle, with two quarts of boiling water, three ears of corn, six tomatoes, sliced fine, twentyfour pods of okra; corn, tomatoes and okra to be fried a light brown in the grease left from frying the chicken; then add to the kettle with water and chicken two tablespoonfuls of rice, pepper and salt; boil slowly one hour. OXTAIL SOUP 2 Oxtails 1 Cup Water 2 Tablespoons Butter 3 Quarts Boiling Water 1 Teaspoon Salt 3 Carrots 2 Turnips 3 Onions 1 Head Celery 1 Bay Leaf 4 Cloves 4 Peppercorns 1 Teaspoon Yellow Corn Syrup 2 Slices Ham Cut the tails into joints, wash and stew with the cup of water and butter, stirring all the time. Cook till juice is drawn from the meat. Fill up with the hot water, add the salt, boil up and skim. Add the rest of the ingredients and simmer four hours. Take out the tails, strain, season with a little ketchup and thicken with cornstarch made smooth with cold water. Put back the tails and cook five minutes. BLACK SOY BEAN SOUP 2 Cups Black Soy Beans 2 Quarts Cold Water 1 Small Onion 2 Small Stalks Celery 1 Teaspoon Salt 1 Lemon '/a Teaspoon Pepper y^. Teaspoon Mustard 2 Tablespoons Butter 2 Tablespoons Flour 2 Hard Boiled Eggs Soak beans over night. In the morning drain, add celery and cold water. Cook four hours or until tender and rub through a strainer. Cut onion in thin slices and brown slightly in the butter. Add the flour, seasoning and bean water and pulp. Reheat to boiling, strain and pour over the egg and lemon which have been cut in slices. For Flavor, Economy, Convenience, use WINTO CONDENSED TOMATOES For Soups, Gravies, Salads, and all Culinary Purposes From our own modern factory, which supplies only our two stores, comes Candies of the highest possible grade in such great variety that every taste and fancy can be completely satisfied. After-Dinner Confections are a prominent feature of the assortment. FOSTER & OREAR 137 Grant Avenue AND Ferry Building All Mail Orders Receive the Personal Attention of the Management. CREAM SOUPS CREAM OF CELERY SOUP 6 Stalks Celery 1 Pint Water 2 Teaspoons Cornstarch Yz Can Tomatoes 1 Pint Milk 1 Tablespoon Butter Salt and Pepper to Taste Cook the celery in the water till soft, mash and strain. Make a sauce of the cornstarch, butter and milk. Add the celery and the tomatoes, heated, with a pinch of soda, and strained. Season. Serve in bouillon cups, with a spoonful of whipped cream on top. CREAM OF CORN SOUP 1 Can Corn 1 Quart Milk 1 Slice Onion Bit of Mace 1 Heaping Teaspoon Cornstarch !4 Teaspoon Black Pepper 3 Tablespoons Butter 1 Cup Cream Yolks of 2 Eggs