Kirmess cook book

Take back of cold turkey, break into pieces, removing stuffing, place the bones in soup pot with two quarts of cold water, add salt and pepper, bring slowly to a boil, simmer for two hours, strain, return to stove, add one cup of milk, a half of can of sweet corn, cut small quantity of cold turkey in dice, put in soup, serve. WHITE BEAN SOUP. Mrs. F. D. Gray. Put one pint of white beans (scarlet runners) in one quart of cold water and boil five minutes. Pour off boiling water and put beans in cold water until skins burst, then place beans in two quarts of cold water with one-quarter pound of blanched pork, simmer till beans are very soft, add salt and pepper to taste. When beans are soft strain through a sieve, place on stove again and add one pint of milk, let it boil up before removing from stove. Serve with bread cut in dice and browned in oven. Blanch pork before using by putting in boiling hot water for five minutes, then in very cold water. CLAM CHOWDER Mrs. Hamilton Vreeland. Twenty-five large clams, one quart tomatoes, three or four large onions, one-half pound salt pork, three medium sized potatoes cut fine. Brown pork, and chop fine. Place in kettle with the liquor from pork and clams. Add tomatoes and onions chopped fine and celery salt or green top to fiavor. After boiling slowly an hour or two add a teaspoonful of thyme. Simmer three or four hours and add potatoes about an hour before serving. Clams are more tender if added twenty minutes before serving; but may be cooked longer if preferred. FISH CHOWDEB. Mrs. Lee Condict. Six pounds of fresh cod, one-quarter pound salt pork cut into squares and fried in pot, six tomatoes or one-half can, eight onions, eight potatoes, raw, cut into dice, two red peppers, chopped, a bunch parsley, four tea biscuits, teaspoonful thyme, celery salt^ salt and pepper to taste. Boil three hours with water to cover. CLAM SOUP. Mrs. Robbins, Bayside, L. I. Strain the clams if they are soft and then chop them fine, put in a saucepan butter the size of an egg, and when melted, add a teaspoonful of flour. Add slowly the clam liquor, and then the clams, cook three minutes then add one-half pint of cream and serve. OKBA GUMBO SOUP. Mrs. C. M. Gould, Bayside, L. I. Cut up one chicken, wash, dry and flour it thoroughly, salt and pepper, heat a lump of lard the size of an egg in a frying pan, and fry chicken very brown. Put chicken in the soup kettle witii five quarts of water, add one onion cut up fine, and let it boil two hours. Add two dozen okra pods and some rice, and let them boil another hour, season to taste and serve. MUSHROOM SOUP. Mrs. T. K. Egbert, New York. One-half pound of fresh mushrooms cleaned, and cut up very fine. Put into a saucepan with two tablespoons of butter, one teaspoon of salt, one saltspoon of pepper. Cover and simmer twenty minutes. Add one quart of milk, bring this to a boiling point, add one tablespoon of cornstarch moistened with two tablespoons of cold milk. Stir until the soup is slightly thick. Then add yolks of two eggs. CONSOMME. 8. F.&Q,