The Times cook book, no. 2

NO. 8. BEEF SOUP. Mrs. T. F. McCamant, No. 121 Avenue 45, East.— Take shank bone of beef with considerable meat on it. Have it split into several pieces. After trimming and washing, put in kettle and boil briskly for a few minutes and skim. After that boil or simmer slowly for three or four hours, or until the meat will fall from the bone. During the process of boiling add two onions, salt, black pepper and a bunch of parsley, six cloves, two tablespoonfuls of vinegar and two teaspoonfuls of sugar. When the cooking is completed add enough water to make two quarts, after which strain through colander, skim off surplus grease and the soup is ready for the table. Tomatoes or other vegetables and rice may be added if desired. NO. 9. BEEF TEA SOUP. Miss Lillian Young, No. 1338 North West street, Santa Ana. — Two pounds round steak. Cut in small pieces and cover with quart of cold water and let stand half hour; add one large onion with a couple of cloves stuck in it, and simmer gently for one hour; add salt and pepper to taste. NO. 10. BLACK BEAN SOUP. Miss M. A. Myrick, No. 228 N. Avenue 22.— Soak two cups beans over night. Boil until soft enough to mash through a colander; after adding one quart of stock, add one-half cup tomato catsup, one sliced onion, salt and pepper, pinch of summer savory. When the seasoning is cooked in, cut lemon in three slices and float on top as it is served at table. NO. 11. BOUILLON. Miss Emilia Landberg, No. 2400 South Flower street— Six pounds lean beef from middle of round, one and onehalf pounds marrow-bone, five quarts cold water, one teaspoon pepper corns, one tablespoon salt, celery, turnip, parsnips, onion, onequarter cup each, cut in dice; wipe, and cut meat in inch cubes, put two-thirds of meat in soup kettle, and soak in water twenty minutes; brown remainder in hot frying pan with marrow from marrow-bone. Put browned meat and bone in kettle; heat slowly to boiling point; skim and cook at temperature below boiling point six hours, add seasonings and vegetables; cook one hour, strain and cool. Remove fat and clear (using white and shell of one egg to each quart of stock.) Serve in bouillon cups, hot or ice cold. NO. 12. BRAIN SOUP. Mrs. George Berenstein, No. 952 Vernon avenue — Two sets of brains, well cleaned; put a piece of butter the size of hen egg in kettle; some chopped onions, chopped parsley, pepper and salt to taste, then put the brains in and fry slowly. Have some beef stock, about a quart, mix with the brains; let come to a boil; beat one egg, a half cup of rich milk, a dash of nutmeg and stir in just before serving. Have ready some pieces of fried bread an inch square, and put about six pieces in each soup bowl and pour the soup over and serve at once.