The national course in home economics

Use one quart of the above recipe for plain consomme put over to boil, adding to it one quart of boiling water. Just before taking from the stove put in a few balls made by rubbing smoothly together the yolks of two hard-boiled eggs seasoned with a dash of salt and pepper, one teaspoonful of melted butter, one-fourth teaspoonful of finely minced parsley and just enough slightly beaten raw egg to bind together. Mold into balls like small marbles. Mrs. R. McCall. VEAL BROTH. Cut four pounds of scrag of veal into small pieces, and put into a stewpan. Pour over three quarts of water, and place over the fire. Skim carefully. Add an onion, a turnip, three blades of mace, and a little salt- Stew all slowly for two hours. Then strain through a sieve and add a quarter of a pound of rice that has been boiled tender. Boil ten minutes more and serve. Mrs. H. Harrington DELIGHTFUL AND APPETIZING DISHES FOR DINNER Mrs. Horner's Individual Chicken Pies. 5. Mrs. B.'s Blueberry Cake. Pickled Onions— Swedish Recipe. Grape Jelly— New Hampshire Recipe Mrs. Earle's Fish Croquettes t. Dressed Radishes and Celery. (Club Style.) 7, Stuffed Oh ves— Delicious The turnpike road to people's hearts I ana Lies through their mouths, or 1 mistake mankind — Dr. Wolcot. I. White Mountain Cream Puflfs. «. Mother's Salted Almonds. 3. Miss Stahl's Quince Souffle. 4. Honey a la New York. 5.t_ Ice-cream Cake 6. Sliced Lemon Pie MUTTON BROTH. (For Convalescents. ) Place In a kettle three pounds of a neck of mutton from which the tat has been cut, and chopped into small pieces, with six pints of water. Boil, skim, set the pan to the back of the stove, where it can simmer for an hour. Add three ounces of washed rice, with a turnip and some celery. Simmer for two hours. Strain, free from fat, add salt, and serve. Mrs. Roth. nUTTON BROTH— No. 2. Two pounds coarse, lean, chopped mutton; half an onion sliced; one cup of milk, half a cup of raw rice; two quarts of cold water; seasoning. Boil meat and onion slowly four hours; season, and set by until cold. Skim and strain. Return to the pot with the rice (previously soaked three hours). Simmer half an hour, turn in hot milk, stir and serve. A. P. Skinner. BEEF TEA. Take two pounds of lean rump of beef, remove every particle of fat, cut into small pieces and place in a tightly corked bottle. Place the bottle in a deep saucepan of cold water, reaching two-thirds of the way to the top of the bottle, place over a slow fire, and keep it boiling slowly for fifteen minutes, take out the bottle, pour out the liquor, and use as required. STANDARD BOUILLON. One pint of water to every pound of meat; season with salt, pepper and vegetables to taste. Mary Butts. BOUILLON— No. a. Four pounds of beef, one knuckle of veal, one carrot, two small turnips, a sprig of celery, one very small red pepper pod, two small onions, salt, and six quarts of water; boil six hours, and strain through a sieve. Let stand over night and congeal. Serve hot Ina Brown. BOUILLON— No. 3.