The new Annie Dennis cook book

This is a very rich white stock, flavored with the usual flavoring vegetables— onions, celery, etc. — and made beautifully clear by the addition of either raw beef, or white of egg. When carefully strained, and put into the tureen ready for sending to table, drop on the surface of the soup some delicately prepared croutons. Cold Bouillon Cook a large chicken in water enough to leave one quart of broth when the chicken is quite tender. Season the broth with salt and pepper. Strain into bouillon eups and put on ice to congeal. When serving place crushed ice in the saucers. Bouillon, No. 1 Put in a pot three pounds of a shin of beef, one pound of a knuckle of veal, three quarts of water and simmer gently. As soon as the scum begins to rise, skim carefully until it ceases to appear. Then add salt to taste, half teaspoonful of onion juice, and a little celery. Simmer gently four hours, strain and serve it in bouillon cups. Bouillon, No. 2 Take four pounds of beef from the middle of the round, two pounds bone, two quarts cold water, one tablespoonful salt, four peppers, four cloves, one tablespoonful mixed herbs. Wipe and cut the meat and bones into small pieces ; add the water and heat slowly ; add the seasoning and simmer five hours. Boil down -to three pints ; strain, remove the fat and season with salt and pepper. Boil one onion, half a carrot, and a half a turnip with it if you like. Serve in cups at luncheons, evening companies, etc. [ Essence of Beef Soup Essence of beef is usually in the form of a soft paste. To a pint of boiling water allow a teaspoonful of the essence, a scanty teaspoonful of celery salt and a saltspoonful of white and black pepper. This makes a very delicious, clear soup. If a very rich soup be desired, increase the quantity of essence to taste. Macaroni paste, rice or a thickening may be added as for any beef soup, and a teaspoonful of catsup or of some good sauce will greatly improve the flavor for some palates. Bouillon for afternoon receptions and for invalids may be made in this way. Clam Broth Purchase a dozen large clams in the shells. Scrub them thoroughly with a brush, place them in kettle with a pint of cold water and cover. As soon as the shells have opened remove them from the broth, and take out the clams, to be served next day en coquille. Let the broth settle, strain if necessary, reheat it, add a little red pepper or paprika (the latter is delicious), and serve hot. Twelve good-sized clams should make enough broth for six persons, but if there does not seem to be sufficient, add a little boiling milk or water, A very dainty effect may be produced by placing a heaping teaspoonful of whipped cream on top of each plateful of broth, if for dinner, or of each cupful, if for luncheon. CREAM SOUP Rice Soup Put to boil half a teacupful of rice in a quart of milk. When thoroughly done, strain, pressing the rice through the sieve also, and add the yolks of two eggs, a tablespoonful of fresh butter, half a teacupful of cream and salt and pepper to taste. Puree of Chestnuts 1 pt. chestnuts 1 tablespoonful butter 1 pt. milk 1 egg 1 cupful cream Salt and pepper