Miss Parloa's kitchen companion

Two quarts of stock may be substituted for the bones and water. * Green-Corn-and-Tomato Soup. This requires two pounds of the neck of beef, a quart of sliced tomatoes, a quart of corn sliced from the cob, three pints of water, one table-spoonful of butter, one of flour, and salt and pepper to suit the taste. Put the meat and water into a soup-pot, and as soon as the liquor begins to boil, skim it carefully. Simmer for three hours ; then add the tomato and the corn-cobs. Cook for half an hour ; then strain into another kettle, and add the corn, the flour and butter mixed together, and enough salt and pepper to season well. Cook forty minutes longer. * Macaroni-and-Tomato Soup. The materials required are two pounds of the neck of beef, three quarts of water, one pint of stewed tomato, one pint of macaroni broken into two-inch pieces, an onion, two cloves, a sprig of parsley, half a cupful of corn-starch, two table-spoonfuls of butter, about three teaspoonfuls of salt, and half a teaspoonful of pepper. Have the meat perfectly clean and broken into small pieces. Put it into a soup-pot with the cold water, and heat it slowly to the boiling-point ; then skim carefully, and simmer for two hours. At the end of that time add the onion, parsley, and clove, and cook for an hour longer. After skimming off all fat from the soup, mix the cornstarch with a cupful of cold water, and stir it into the soup. Now add the tomato, salt, and pepper, and cook gently for half an hour longer. Wash the macaroni in cold water, and put it into a stew-pan with a quart of boiling water. Boil rapidly for twenty minutes; then turn the macaroni into a colander, and pour a quart of cold water over it. Strain the soup, and return it to the kettle ; then add the macaroni, and cook for twenty minutes. Serve toasted bread with the soup. * Rice-and-Tomato Soup. For six or eight persons use one can of tomato, onethird of a cupful of rice, a large onion, a large slice of carrot, a quart of water, three table-spoonfuls of butter, three teaspoonfuls of salt, half a teaspoonful of pepper, and two table-spoonfuls of flour. Cut the onion and carrot very fine, and put them into a small frying-pan, with the butter. Cook slowly for twenty minutes. Put the tomato and a quart of water into a stew-pan, and heat until the liquid boils up. When the vegetables have been cooked for twenty minutes, skim them from the butter, and add them to the tomato and water. Put the flour with the butter remaining in the pan, and cook until smooth and frothy, stirring all the while ; then add to the mixture in the stew-pan, and set this pan where its contents will simmer for half an hour. Wash the rice, and put it into the soup-pot. When the tomato mixture has been cooked for half an hour, rub it through a sieve, pressing everything through except the seeds and skins. Pour the strained mixture over the rice. Add the salt and pepper, and set the soup-pot where its contents will cook slowly for an hour. Stir the soup several times to prevent the rice from sticking to the bottom of the kettle. Serve very hot. Puree of Tomatoes.