often is called amiber soup. Put the soup-pot over the fire and and place in it 1 heaping tablespoon of white sugar✪ Cocoanut Soup. Let it melt and smoke for 5 minutes, then add 1 cup of cold water; boil for 10 minutes, then pour in 4 qts. of cold water, and add 2 lbs. of beef, cut in small pieces, and 2 lbs. of knuckle of veal. Proceed, as directed for stock, letting the soup simmer for 5 hrs. — Mrs. May C. May, Mayfair, 111. VARIATION I. — 4 lbs. beef bones, 1 lb. coarse lean beef and 1 lb. chopped veal, 1 onion, 1 carrot, 1 turnip, 1 cabbage leaf, 6 stalks celery, 8 qts. cold water. Put all together and simmer gently at least 6 hrs., salt and put aside to cool. Remove fat and strain, pressing the mixture .hard that all the nourishment may be extracted. Re-heat, and as it warms, stir in white of an egg. As soon as it boils up, throw in a little cold water, and let it stand 3 minutes. Then pour through a flannel bag and let drip; do not squeeze. Return to fire, season with caramel to suit, taste and color, add cayenne pepper and more salt, if needed. — Mrs. Florence Davies, 426 S. 18th Ave., Maywood, 111. CONSOMME A LA DUCHESS.— Work together J^ cup of bread crumbs, 1 egg, J^ cup of soft cheese, 1 saltspoon of salt, a dash of cayenne✪ Consomme a la Duchess; form into tiny balls the size of small marbles. Roll them in egg and drop quickly into boiling stock or water. They cannot, however, be dropped into the stock in which they are to be served, or it will become clouded. Take them out with the skimmer, put into the soup tureen, pour over the hot stock, and send at once to the table. — Mrs. Joseph King, Kenilworth, 111. CONSOMME, OR PLAIN MEAT STOCK FOR SOUP.— Consomme, or stock, forms the basis of all meat soups, gravies and purees. The simpler it is made, the longer it keeps. It is best made of fresh, uncooked beef, and some broken bones, to which may be added the remnants and ends of meats. Put 4 lbs. of beef and broken bones and 1 gal. of cold water on the back of the stove, and let it slowly come to a boil, then simmer 3 or 4 hrs., until the water is boiled away one-half. Add 2 teaspoons salt, strain and set to cool, in an earthen dish, well covered. When cold, take the fat off the top, and it is ready for use. To make soup for a family of six. — ^Take % of the stock, to which add 1 qt. of boiling water, and any vegetables desired. Boil 3 hrs. Season and serve. — Mrs. E. D. Kelley, Winnetka, 111. 176 SOUP CONSOMME WITH ALMOND BALLS.— Blanch and chop or grind fine 24 almonds. Mix with 'them stale bread crumbs. Add % teaspoon of salt and then sufficient white of egg to bind the whole together; make into tiny balls, roll them in the remaining white of egg and drop them quickly into hot oil, do not ust*. but- ter. If you have no oil, use lard or suet. Shake until they are golden brown; lift with a skimmer, turn for a moment on to soft brown paper, and then put into the soup tureen and pour over at once nicely seasoned hot stock. — ^Mrs. Frank Mullins, Franklin. 111.

AI-modernized reading of the original text

often is called amber soup. Put the soup-pot over the fire and place in it 1 heaping tablespoon of white sugar. Let it melt and smoke for 5 minutes, then add 1 cup of cold water; boil for 10 minutes, then pour in 4 qts. of cold water, and add 2 lbs. of beef, cut in small pieces, and 2 lbs. of knuckle of veal. Proceed, as directed for stock, letting the soup simmer for 5 hrs. — Mrs. May C. May, Mayfair, 111. VARIATION I. — 4 lbs. beef bones, 1 lb. coarse lean beef and 1 lb. chopped veal, 1 onion, 1 carrot, 1 turnip, 1 cabbage leaf, 6 stalks celery, 8 qts. cold water. Put all together and simmer gently at least 6 hrs., salt and put aside to cool. Remove fat and strain, pressing the mixture .hard that all the nourishment may be extracted. Re-heat, and as it warms, stir in white of an egg. As soon as it boils up, throw in a little cold water, and let it stand 3 minutes. Then pour through a flannel bag and let drip; do not squeeze. Return to fire, season with caramel to suit, taste and color, add cayenne pepper and more salt, if needed. — Mrs. Florence Davies, 426 S. 18th Ave., Maywood, 111. CONSOMME A LA DUCHESS.— Work together J^ cup of bread crumbs, 1 egg, J^ cup of soft cheese, 1 saltspoon of salt, a dash of cayenne; form into tiny balls the size of small marbles. Roll them in egg and drop quickly into boiling stock or water. They cannot, however, be dropped into the stock in which they are to be served, or it will become clouded. Take them out with the skimmer, put into the soup tureen, pour over the hot stock, and send at once to the table. — Mrs. Joseph King, Kenilworth, 111. CONSOMME, OR PLAIN MEAT STOCK FOR SOUP.— Consomme, or stock, forms the basis of all meat soups, gravies and purees. The simpler it is made, the longer it keeps. It is best made of fresh, uncooked beef, and some broken bones, to which may be added the remnants and ends of meats. Put 4 lbs. of beef and broken bones and 1 gal. of cold water on the back of the stove, and let it slowly come to a boil, then simmer 3 or 4 hrs., until the water is boiled away one-half. Add 2 teaspoons salt, strain and set to cool, in an earthen dish, well covered. When cold, take the fat off the top, and it is ready for use. To make soup for a family of six. — ^Take % of the stock, to which add 1 qt. of boiling water, and any vegetables desired. Boil 3 hrs. Season and serve. — Mrs. E. D. Kelley, Winnetka, 111. CONSOMME WITH ALMOND BALLS.— Blanch and chop or grind fine 24 almonds. Mix with 'them stale bread crumbs. Add % teaspoon of salt and then sufficient white of egg to bind the whole together; make into tiny balls, roll them in the remaining white of egg and drop them quickly into hot oil, do not use butter. If you have no oil, use lard or suet. Shake until they are golden brown; lift with a skimmer, turn for a moment on to soft brown paper, and then put into the soup tureen and pour over at once nicely seasoned hot stock. — ^Mrs. Frank Mullins, Franklin. 111.

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Cream of Corn SoupCocoanut SoupConsommeConsomme a la Duchess

The Cook County cook book