bone, place in a kettle, cover with five quarts of cold water and let stand on the table for at least an hour. Five hours before the soup is to be served, place on the fire, cover and heat slowly to the boiling point, boil hard for a moment, then draw back where it will sim- mer slowly but steadily. Scrape and thinly slice suffli- cient carrots to measure one pint, scrape and grate car- rots to measure one cupful and a half — ^the deeper red they are the better. Trim, wash and thinly slice six large leeks or chop white onions to measure a half pint Wash, cut into four-inch lengths and tie together sev- eral stalks of celery — green tops will do. Wash and drain a half cupful of rice and cut fine one tablespoonful of parsley. In two hours add to the kettle the sliced carrots, rice and one tablespoonful of salt✪ Old Fashioned Beef Soup. An hour later add everything but the parsley which goes in five minutes before serving. Season when the last ingredi- ents have been added. Stir frequently to prevent the rice sticking to the bottom of the kettle. This soup will bear reheating and is, almost better on the second day than on the first Dumplings are frequently served with this soup with meat Cut in dice. Mix together a pint of fiour, one-half of a teaspoonful of salt> and one large teaspoonful of baking powder. Stir to a soft dough with sweet milk, roll out an inch thick and cut in small biscuits. Dip into a shallow wide kettle a por- tion of the soup, pouring it through a strainer and re- turning the rice and vegetables to the large kettle. Bring the clear soup to a sharp boil and drop in the dumplings. Cover and move the kettle to a point where it will keep boiling but not too violently. Do not uncover for from fifteen to twenty minutes accord- ing to the size of the dumplings. Then skim them out 60 KIRMESS COOK BOOK. to a hot serving dish and return the soup to the large kettle. OUkM ^gQUE SOUP, CORRECTIONS. tm -.=» aafc. •.^»«*'««>«M««^««*^ ilf r«. Jofcn /. Toffey. Seventy-five small clams, one quart of milk, one-half cup of butter, three potatoes, one tablespoon chopped parsley, two large tablespoons of flour, salt and pepper. Chop clams very fine, put in a colander to drain, chop potatoes rather fine, put them on to boil with the milk in a double boiler. Rub fiour and butter together until creamy, and when milk and potatoes have been boiling fifteen minutes stir in fiour and butter, cook eight minutes more, add parsley, salt and pepper, also the liquor from the dams, that has been heated and skimmed, cook three minutes more, then add the clams and serve. HOW TO MAKE SOUPS. 61 OYSTER SOUP. Mrs. F. D. Gray. One quart of oysters thoroughly drained of liquor. Place liquor in stew pan, adding one pint of hot water, bring to a boil, skim well, add pepper and salt to taste, and one heaping tablespoonful of butter✪ Oyster Soup. Add oysters, let them simmer until edges curl, serve. One quart of milk brought to a boil may be added instead of water, before liquor has been seasoned^ bring to a simmer before adding oysters.

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bone, place in a kettle, cover with five quarts of cold water and let stand on the table for at least an hour. Five hours before the soup is to be served, place on the fire, cover and heat slowly to the boiling point, boil hard for a moment, then draw back where it will simmer slowly but steadily. Scrape and thinly slice sufficient carrots to measure one pint, scrape and grate carrots to measure one cupful and a half — the deeper red they are the better. Trim, wash and thinly slice six large leeks or chop white onions to measure a half pint Wash, cut into four-inch lengths and tie together several stalks of celery — green tops will do. Wash and drain a half cupful of rice and cut fine one tablespoonful of parsley. In two hours add to the kettle the sliced carrots, rice and one tablespoonful of salt. An hour later add everything but the parsley which goes in five minutes before serving. Season when the last ingredients have been added. Stir frequently to prevent the rice sticking to the bottom of the kettle. This soup will bear reheating and is, almost better on the second day than on the first Dumplings are frequently served with this soup with meat Cut in dice. Mix together a pint of fiour, one-half of a teaspoonful of salt and one large teaspoonful of baking powder. Stir to a soft dough with sweet milk, roll out an inch thick and cut in small biscuits. Dip into a shallow wide kettle a portion of the soup, pouring it through a strainer and returning the rice and vegetables to the large kettle. Bring the clear soup to a sharp boil and drop in the dumplings. Cover and move the kettle to a point where it will keep boiling but not too violently. Do not uncover for from fifteen to twenty minutes according to the size of the dumplings. Then skim them out to a hot serving dish and return the soup to the large kettle. CLAM SOUP, Mrs. John J. Toffey. Seventy-five small clams, one quart of milk, one-half cup of butter, three potatoes, one tablespoon chopped parsley, two large tablespoons of flour, salt and pepper. Chop clams very fine, put in a colander to drain, chop potatoes rather fine, put them on to boil with the milk in a double boiler. Rub fiour and butter together until creamy, and when milk and potatoes have been boiling fifteen minutes stir in fiour and butter, cook eight minutes more, add parsley, salt and pepper, also the liquor from the clams, that has been heated and skimmed, cook three minutes more, then add the clams and serve. OYSTER SOUP. Mrs. F. D. Gray. One quart of oysters thoroughly drained of liquor. Place liquor in stew pan, adding one pint of hot water, bring to a boil, skim well, add pepper and salt to taste, and one heaping tablespoonful of butter. Add oysters, let them simmer until edges curl, serve. One quart of milk brought to a boil may be added instead of water, before liquor has been seasoned, bring to a simmer before adding oysters.

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Old Fashioned Beef SoupOyster Soup

Kirmess cook book