The Monmouth Baptist ladies' cook book

Stir together one-half cup of butter and three cups of chopped onions till they begin to brown. Add one scant cup of water and cook till water boils away and onions begin to brown. Add one quart of cream stock, season to taste. Add yolks of four well beaten eggs in one-half pint of cream. Cook five minutes and strain. Serve with croutons. OX TAIL SOUP. One of the most nutritious soups is made from ox tails. Cut two or three ox tails into lengths that will fit into a frying- pan. Fry out one slice of pork and into the fat put one onion sliced. As soon as it is cooked to a golden color lay in the ox tails and fry, turning often until browned slightly all over. Cut into smaller sections and put in a soup kettle with four quarts of water, adding the onion. Cook slowly for several hours or until the meat falls from the bones. Do not let it boil, but keep at the simmering point Add two carrots, sliced fine, a stalk of celery or some celery salt and a sprig of parsley and two cloves. Cook until the vegetables are soft, season with salt, then strain and add a tablespoon of catsup. This soup needs no thickening, as it is rich in gelatin, but some cooks add a tablespoon of farina a half-hour before it is done. If pork is disliked, substitute a tablespoon of butter. It is sometimes more convenient to cook the ox tails the day before the soup is to be served. On the second day an hour before dinner, put it on to reheat and add the vegetables and seasoning. Have the tureen heated by filling it with hot water. Heat thin crackers until crisp, to serve with the soup. OYSTER SOUP. Mrs. Harriet Morgan. Three pints milk brought to the boil, in which stir one-half cup of finelv powdered crackers, butter size of an egg, pepper and salt to taste. Last add one quart oysters and bring to the boiling point. Serve hot and at once. OYSTER SOUP XO. 2. Mrs. T\r. S. Holliday. Drain juice from a can of oysters and heat. Have also heated to a boil one quart of milk. Put two tablespoons of butter into a stew pan. When hot pour in (7 oysters and cook two minutes. Pour all together. Season and serve at once. OYSTER PLANT SOUP (OR SALSIFY). Miss Minnie Babcock. Wash and scrape one bunch of the oyster plant, cover with boiling- water and boil slowly until tender, about one hour. Add one quart of milk, half a teaspoonful of salt and a pinch of pepper. Rub one tablespoonful of butter and one tablespoonful of flour to a paste and add to the soup. Stir constantly until the soup boils again. Stand on the back part of the stove ten minutes before using. • PEA SOUP. Mrs. W. B. Jenks, Chicago. Half peck young green peas ; shell and boil peas and pods separately. Mash peas through colander. Strain water off of pods and mix with peas. Just before serving add one quart of rich milk or part cream; butter size of egg and salt. PEA SOUP. Mrs. Ella Millspaugh. One can marrowfat peas, two teaspoons sugar, one quart cold water, one pint milk, one slice onion, two tablespoons of butter, two tablespoons of flour, one. teaspoonful salt. Drain peas from their liquor, add sugar and cold water, simmer twenty minutes, rub through a sieve, reheat and thicken with butter and flour. PEANUT SOUP.