The Times cook book, no. 2

NO. 13. BUTTERKNOCKELN. Mrs. E, T. Cooke, No. 149 South Los Robles avenue, Pasadena, Cal. — This Hungarian soup, and dainty dumpling, is an excellent dish for invalids. It has been used in case of severe stomach trouble with the very best results. It is equally good for well people. A good-sized beef shank bone well broken; two pounds lean mutton. Wash, scrape and remove all particles which do not belong in a clean soup. Put to boil in cold water, sufficient to cover. Cook slowly, removing all scum, till the mutton drops apart when tried. Cool. Skim off all grease. Strain. Replace over fire, and when it boils gently, add the dumplings made as follows: One teaspoonful butter, beaten to cream; break in one egg; beat thoroughly; season with salt and a little grated nutmeg; stiffen with enough finely-rolled cracker crumbs to make a very soft dumpling. Drop this into the boiling broth, a teaspoonful at a time. (It will make three or four dumplings.) Boil five minutes. NO. 14. CELERY SOUP, rich and creamy. Mrs. F. Gamble, No. 19 Teller street, Tucson, Ariz.— A shank of beef, one large bunch of celery, or two small ones, and rich cream, one cup; a little flour. Make a rich broth of the shank, always putting into cold water, skimming off all the fat as it rises; when ready, take up the meat and thicken the broth with a spoon or two of flour, first rubbed in a little cold water; have the celery cut fine and boil it in the soup till tender; then add the cream; salt and pepper to taste, and serve at once. NO. 15. CHESTNUT SOUP. Mrs. Isabel Saxton, box 91, Orange, Cal.— One pound Spanish chestnuts, one pound good white stock, one-half pint cream, one-half pint milk, dash of grated nutmeg and mace, cayenne and salt. one-half teaspoonful sugar; slit the husks and boil for ten minutes; remove the husks and skin, put the chestnuts in a stewpan with the stock and boil until they are soft, then rub through a fine strainer. Warm up with the milk, cream, sugar, and seasoning. NO. 16. CLAM CHOWDER. Mrs. Clarence Allison, Covina, Cal.— One pint of clams, six large crackers; fry two slices salt pork in frying pan and turn fat into soup kettle; chop six potatoes fine, also onion; roll the crackers fine, chop the clams and pork, put in a layer of potatoes and onion, then one of crackers, then pork and clams, alternating in this way until all are put in. Add plenty of pepper and salt. Then add the clam liquor and as much boiling water as will more than cover them. Cook for one hour. Just before serving add one pint of hot milk. Stir often to prevent sticking. Makes enough for eight. NO. 17. CONSOMME (for twelve.) Mrs. Jennie Harrington, No. S21 South Broadway- Take two and one-half potatoes, two carrots, one can tomatoes, one stalk celery, one onion, chopped fine; add two pounds fresh beef, ground; mix chopped beef and vegetables in pan; break six eggs in pan with veetables and meat; add one-quarter teaspoonful of allspice, one bay leaf, one tablespoonful salt, one pinch cayenne pepper and white pepper to season; add this mixed well together to one gallon chicken stock; let simmer on back of range four to five hours. Strain through cheesecloth and add juice one-half lemon and one wine glass sherry.