The national course in home economics

This stock forms an excellent basis for many soups. Rice, barley, vermicelli, macaroni, peas and beans, previously cooked, may be added. This provides a good use for vegetables left from yesterday's dinner. White stock is used in the preparation of white soups, and is made by putting six pounds of a knuckle of veal or lean beef and veal gravy one-quarter of a pound of bacon or ham cut up in small pieces over the fire in six quarts of cold water, with four onions and four heads of celery cut up fine. Stew gently until nearly done, when salt should be added. Cook one hour longer; strain and set to cool. When cold remove fat and it is ready for use. Cook. EGG BALLS FOR SOUP. Rub the yolks of four hard-boiled eggs with a little melted butter, to a paste. Add a little pepper and salt. Beat two raw eggs and add to above, with flour enough to make them hold together. Make into balls, put in soup and let boil one minute. Mrs, E. Brown. TOASTED BREAD CRUSTS FOR SOUP. Toast bread crusts in front of a very small fire, and on a wire toaster. When brown on both sides, cut the bread into very small dice before serving. Untoasted bread swells, and is likely to spoil the appearance of the soup. Mamie Allen, NOODLES FOR SOUP. Take two eggs, butter the size of a walnut, three tablespoons sour cream, flour enough to make a rather stiff dough; knead, roll out very thin and cut in narrow strips; cook half an hour or less. Mrs. Rose. NOODLES— No. 2. Use one egg, one-half an eggshell of water, pinch of salt. Mix stifl with flour. Lay on napkin to dry; roll like jelly cake. Cut as thin as wafers. Mrs. Mason Doane. HERB POWDER FOR SOUPS. It is not always possible to obtain fresh herbs, and so, a good way to obtain a flavoring for soups is to procure them in season fresh, just before they begin to flower; dry them in a warm, but not hot, oven; pound them fine and pass through a wire sieve. The powder should then be put into small bottles, stoppered closely, and kept dry. The proportions are as follows: Two ounces of sweet marjoram, two ounces of winter savory, two ounces of dried parsely, two ounces of thyme, half an ounce of bay-leaves, a quarter of an ounce of celery-seed, an ounce of sweet basil, and an ounce of lemon-peel. A. W. Cutter. CONSOMME WITH RICE AND CREAM. Put one quart of plain consomme made after the above recipe, in a stew-pan and when it has come to a boil add a pint of boiling water and one-half cup of cold boiled rice. Boil for ten minutes, then add one teaspoonful each of sugar and salt and a cup of cream. Emma Hoffman. CONSOMME WITH PEARL BARLEY. Put one quart of consomme, made after the above recipe for plain consomme in a granite kettle, add one-fourth of a cup of well-washed pearl barley, and one pint of boiling water. Let boil forty-five minutes. Add one-third of a cup of cold breast of chicken cut in dice, two tablespoonfuls of peas previously cooked, and serve on crisp crackers. P. R. Saur. CONSOMME WITH EQQ BALLS.