How we cook in Tennessee ..

slowly, stirring gently all the time. A delicious soup, and very nice for invalids. Bouillon for Twelve. — Five pounds round of beef, three soup bones; put on with six quarts cold water in a large kettle. Cut beef small and boil all day; strain and stand all night, when the fat should be skimmed off ; pepper and salt, three bay leaves, and just before serving one-half glass of sherry wine. — Carrolton (Mo.) Cook Book. Celery Bouillon. — Use one pt. of chopped celery. Boil celery in one qt. water until it is reduced to one pt. Strain out celery, add to the water one qt. of sweet milk. Boil fifteen minutes. Season with butter, salt and pepper to taste. — Mrs. J. L. Nelson. Tomato Bouillon with Oysters. — One can of tomatoes, one and one-half quarts of bouillon, one tablespoonful of chopped onion, one bay leaf, six cloves, one-fourth of a teaspoonful of celeryseed, one-half teaspoonful of peppercorns, one pint of oysters. Mix the ingredients except the oysters, bring to the boilingpoint, and let simmer twenty minutes. Strain, cool, and clear. Add the parboiled oysters, and serve in bouillon cups, with small croutons. Bouillon. — Five pounds of lean beef from the middle of the round, two pounds of marrow-bone, three quarts of cold water, one teaspoonful of peppercorns, one tablespoonful of salt, onethird of a cupful each of carrot, turnip, onion and celery, all cut in dice. Wipe the meat with a piece of cheesecloth wrung out of cold water, and cut in inch cubes. Put two-thirds of the meat cubes in a soup kettle, add cold-water, cover, and let soak thirty minutes. Brown the remaining meat cubes in a hot frying-pan with the marrow from the marrow-bone. Put the browned meat and the bone in the kettle. Heat to the boiling point, skim thoroughly, and cook at a temperature below the boiling point for five hours. Add the seasonings and vegetables, cook one hour, strain, cool, and remove the fat, then clear. Clear Tomato Soup. — One can of tomatoes or one quart of fresh tomatoes, one quart of boiling water, two onions; boil one hour; rub one tablespoonful of butter and two of flour together and stir in just before taking from the fire. Add salt and pepper to taste. Strain and serve. — Tested by Mrs. P. R. Bray. To Make Clear Tomato Soup. — Put one can of tomatoes, a pint of water, a slice of onion, a bay leaf, a teaspoonful of salt, a saltspoonful of pepper and a saltspoonful of mace in a saucepan over the fire. Cook for fifteen minutes and add two level tablespoonfuls of butter rubbed to a paste with four level tablespoonfuls of flour. Stir until boiling; strain through a sieve, reheat and serve with croutons. To make croutons, butter slices of bread and cut them into dice. Put these in a pan in the oven; watch them carefully until they are a golden brown. Tomato Bisque. — One quart of tomatoes, one quart of milk; cook the tomatoes some; run through a sifter; put back on stove ; add a pinch of soda ; salt and pepper to taste, and pour up into the tureen. In a sauce pan put a large tablespoon of butter; when melted add two tablespoons of flour and beat smooth ; add quart of milk and one-half dozen stalks of celery ; cut in squares; when thick pour into the tureen, stirring the tomatoes until well mixed; serve immediately.