Pickles, condiments, cheese, nuts, rrai sins, crackers average, 25 cents. Butter 10, milk, cream 22, coffee, tea 10. Total, $2 44; 25 persons} nearly 10 cents a plate. 613~-ltalian Soup. 4 quarts soup stock (obtained as at No» 582.) I quart milk. 4 ounces macaroni broken small. I cup cooked lamb, veal or chicken cut small. I cup mixed vegetables same way. Chopped parsely or other green herb or vegetable. Salt, cayenne, thickening✪ Italian Soup. It is a white soup with macaroni, etc., in it. Strain off the stock, skim free from grease, put in the vegetables and maca- roni and afterwards the cut meat and milk.' . When lamb is boiled the broth has a milky appearance and it is advisa- ble to make white soup of that material. 614— Beet Greens. Take the leaves of young beets, throw away the thick stalks, wash the leaves and keep in cold water. Shortly bef9re dinner put them into a pot of boiling water in which throw a lump of baking soda size of a bean. The greens cook m about half an hour. Drain in a colander. Season with salt and corned beef fat or butter and cut them small in the pan. 615— Rice with Cream. Wash half a cup of rice and put it to boil in a cup of water with a lid on. When nearly dry add half a cup of milk and little salt. When done mix in a half a cup of cream. Serve same as a vegetable in deep dishes. 616— Puddings without Eggs. At Cedar Point Cottage on Nipantuck Island, one day I found Mary Jane in a state of great perturbation; she was sit- ting on the edge of a washtub, her face very red and with her wetted thumb she was turning over the leaves of a cook book at a rapid rate. "I don't know what to g.ve 'em," she said. "What's the matter?" "Pudding : Them fifteen boarders will be here in less than an hour as hungry a» go-its, and they won't think they've had any dinner if there don't be pudding every day." "Well," I said, "you know there are some kinds can be made in a few min- utes," and I looked to see whether her fire was good. "I know," she returned, "yes, I know lots, but all the dratted puddings seems to want eggs and there isn't an egg on the I island this blessed day." "Oh, that's the trouble; then why not try this," and I pointed out No. 176. "Theieit is again," says Mary Jane, "that's cherry pudding and where would I get the cherries.?" "Don't you see that what is good for one kind of fruit is good for any other kind? That receipt shows the way they make the steamed apple pudding or apple rolls as they call it at some high-priced city restaurants; for never an egg do they use for puddings at some of those places; they chop the apples small and use the same as that says to use cherries." "And would these blackberries do that I was going to make pie of and didn't find time?" "Of course they will, and it only takes about five minutes and your pot there is boiling and there is the steamer hanging up clean and ready and you must do this way, use a large pie plate, and be sure not to have the layers of dough too thick because they rise so much that the pud- ding will seem to have too little fruit if you do. It will be a 11 the better for being made late and being served as soon as it is done."

AI-modernized reading of the original text

Pickles, condiments, cheese, nuts, raisins, crackers average, 25 cents. Butter 10, milk, cream 22, coffee, tea 10. Total, $2 44; 25 persons} nearly 10 cents a plate. 613— Italian Soup. 4 quarts soup stock (obtained as at No. 582.)) I quart milk. 4 ounces macaroni broken small. I cup cooked lamb, veal or chicken cut small. I cup mixed vegetables same way. Chopped parsely or other green herb or vegetable. Salt, cayenne, thickening. It is a white soup with macaroni, etc., in it. Strain off the stock, skim free from grease, put in the vegetables and macaroni and afterwards the cut meat and milk. When lamb is boiled the broth has a milky appearance and it is advisable to make white soup of that material. 614— Beet Greens. Take the leaves of young beets, throw away the thick stalks, wash the leaves and keep in cold water. Shortly before dinner put them into a pot of boiling water in which throw a lump of baking soda size of a bean. The greens cook m about half an hour. Drain in a colander. Season with salt and corned beef fat or butter and cut them small in the pan. 615— Rice with Cream. Wash half a cup of rice and put it to boil in a cup of water with a lid on. When nearly dry add half a cup of milk and little salt. When done mix in a half a cup of cream. Serve same as a vegetable in deep dishes. 616— Puddings without Eggs. At Cedar Point Cottage on Nipantuck Island, one day I found Mary Jane in a state of great perturbation; she was sitting on the edge of a washtub, her face very red and with her wetted thumb she was turning over the leaves of a cook book at a rapid rate. "I don't know what to give 'em," she said. "What's the matter?" "Pudding : Them fifteen boarders will be here in less than an hour as hungry a» go-its, and they won't think they've had any dinner if there don't be pudding every day." "Well," I said, "you know there are some kinds can be made in a few minutes," and I looked to see whether her fire was good. "I know," she returned, "yes, I know lots, but all the dratted puddings seems to want eggs and there isn't an egg on the I island this blessed day." "Oh, that's the trouble; then why not try this," and I pointed out No. 176. "Theieit is again," says Mary Jane, "that's cherry pudding and where would I get the cherries.?" "Don't you see that what is good for one kind of fruit is good for any other kind? That receipt shows the way they make the steamed apple pudding or apple rolls as they call it at some high-priced city restaurants; for never an egg do they use for puddings at some of those places; they chop the apples small and use the same as that says to use cherries." "And would these blackberries do that I was going to make pie of and didn't find time?" "Of course they will, and it only takes about five minutes and your pot there is boiling and there is the steamer hanging up clean and ready and you must do this way, use a large pie plate, and be sure not to have the layers of dough too thick because they rise so much that the pudding will seem to have too little fruit if you do. It will be a 11 the better for being made late and being served as soon as it is done."

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