Miss Parloa's new cook book and marketing guide

Taste to see if seasoned enough, and if it is not, add more pepper and salt. Then add six crackers, split, and dipped for a minute in cold water. Put on the cover, boil up once, and serve. Corn Soup. One pint of grated green corn, one quart of milk, one pint of hot water, one heaping table -spoonful of flour, two table - spoonfuls of butter, one slice of onion, salt and pepper to taste. Cook the corn in the water thirty minutes. Let the milk and onion come to a boil. Have the flour and butter mixed together, and add a few table-spoonfuls of the boiling milk. When perfectly smooth stir into the milk; and cook eight minutes. Take out the onion and add the corn. Season to taste, and serve. Glaze. Boil four quarts of consommé rapidly until reduced to one quart. Turn into small jars, and cool quickly. This will keep for a month in a cool, dry place. It is used for soups and sauces and for glazing meats. French Paste for Soups. A preparation for flavoring and coloring soups and sauces comes in small tin boxes. In each box there are twelve little squares, which look very much like chocolate caramels. One of these will give two quarts of soup the most delicious flavor and a rich color. The paste should not be cooked with the soup, but put into the tureen, and the soup poured over it ; and as the soup is served, stir with the ladle. If you let it boil with the clear soup the flavor will not be as fine and the soup not as clear. It may be used with any dark or clear soup, even when already seasoned. It is for sale in Boston by S. S. Pierce & Co. New York : Park, Tilford & Co., retail; E. C. Hayward & Co., 192-4 Chamber street, wholesale. Philadelphia : Githens & Rexsame's. Chicago : Rockwood Bros., 102 North Clark street. St. Louis : David Nicholson. The paste costs only twenty-five cents per box. Egg Balls. Boil four eggs ten minutes. Drop into cold water, and when cool remove the yolks. Pound these in a mortar until reduced to a paste, and then beat them with a teaspoonful of salt, a speck of pepper and the white of one raw egg. Form in balls about the size of a walnut. Roll in flour, and fry brown in butter or chicken fat, being careful not to burn. Fried Bread for Soups. Cut stale bread into dice, and fry in boiling fat until brown. It will take about half a minute. The fat must be smoking in the centre when the bread is put into it. A General Chapter on Fish, It may seem as if a small number of recipes has been given, but the aim has been to present under the heads of Baking, Boiling, Broiling, Frying and Stewing such general directions that one cannot be at a loss as to how to prepare any kind of fish. Once having mastered the five primary methods, and learned also how to make sauces, the variety of dishes within the cook's power is great. All that is required is confidence in the rules, which are perfectly reliable, and will always bring about a satisfactory result if followed carefully. Fish, to be eatable, should be perfectly fresh. Nothing else in the line of food deteriorates so rapidly, especially the white fish — those that are nearly free of oil, like cod, cusk, etc. Most of the oil in this class centres in the liver.