The new Kentucky home cook book

To make noodles for soup, take three eggs, and flour enough to make a stiff dough. Roll as thin as possible, and cut very fine. They must be added just five minutes before the soup is served. VEGETABLE SOUP. Boil a small piece of beef (or beef bone) in a half gallon of water. Let it simmer two or three hours, add four or five medium-sized potatoes, one quarter of a can of tomatoes, two ears of corn, one turnip, one quarter of a small head of cabbage. Chop vegetables fine, and score your corn. Salt and pepper to taste. . Thicken with cream and flour, if preferred. Mrs. Henry Pogue. INDIAN OR MULLAGATAWAY SOUP. v Cut up a chicken, wash well; put into a soup-kettle with a knuckle of veal, a carrot and an onion sliced, also a few celery-tops, and a small bunch of parsley; cover with a gallon of cold water. When the pieces of chicken are nearly done take them out and trim neatly to serve with the soup. Let the veal continue to simmer for three hours, then fry in a little butter a carrot, a small onion, and a stalk of celery sliced thin. When nearly clone, stir in a tablespoonful of flour, cook together for a minute or two, add some of the veal broth and a tea-spoonful of curry-powder, [illustration: The New Kentucky Home Cook Book] pour all together into the soup-kettle, simmer for one hour, then strain, skini off the fat ; add the pieces of chicken, with a tea-cupful of boiled rice, a table-spoonful of salt, a teaspoonful of black pepper; cook for a half hour, and serve with toasted crackers. OX TAIL SOUP. Take two large tails, divide them at the joints, rub with salt, and soak overnight in salt and water. Put them into a soup-kettle, with one gallon of cold water ; cover closely, and simmer for three hours ; then add one good-sized onion, one or two carrots, one or tvro turnips, a stalk of celery, and a bunch of parsley, all sliced thin, with a table-spoonful of salt and a tea-spoonful of pepper ; boil one hour, or until the vegetables are well cooked: run through a colander; thicken with two table-spoonfuls of flour made smooth with a tea-cupful of cream or rich milk ; let it boil a minute or two; and serve with the joints one to each person ; or, if preferred, the joints may be left out. Mrs. Willie Wheeler. POOR MAN'S SOUP. Take the bones from a roast or steak and crush them; put them in one gallon of water, and let them boil slowly for two hours; slice four potatoes, one onion, and three tomatoes chopped: stir in one tea-cupful of thickening; pepper and salt to taste. Mrs. Henry Poole. NOODLES FOR SOUP. To one egg add a little salt and flour enough to make a stiff dough. Roll into a thin sheet and dredge with flour to prevent sticking. Eoll as tor a dumpling, and shave down in very small pieces just as you would for slaw. Mrs. Satele Cox. CHICKEN SOUP. Take one good-sized chicken, and dress and wash it care- is The New Kentucky Home Cook Book. fully; boil it three hours in one gallon of water; when it is almost done, put in nearly half a tea-cupful of rice and four small potatoes; thicken with half a pint of new milk, with four tea-spoonfuls of flour ; salt and pepper to taste. Mrs. H. Pogue. CHICKEN SOUP.