The Times cook book, no. 2

NO. 23. CREAM OF ONION SOUP. Helen M. Magee, No. 122 North Johnson street. — For five persons take a dozen mild-flavored onions, medium size, minced fine and fried to a pale yellow in butter; add two quarts cold water, seasoned to taste with salt, black and red pepper; boil slowly for half hour. Have ready in the tureen, the yolks of four eggs, well beaten. Add the soup slowly, a little at a time, beating well, until the yolks are well mixed with the soup. Serve on a separate plate thin slices of toasted French bread or crackers with one tablespoonful of grated cheese to a plate of soup. This soup is a clear, straw-colored liquid, like thin cream, with no suspicion of onion about it. NO. 24. CREAM POTATO SOUP. Mrs. Golay, San Diego, Cal.— Pare and cut into dice six medium-sized potatoes, chop fine one large onion. Place in kettle with just enough water to cover and boil until tender, then add one quart of rich milk. When scalding hot drop into it dumplings made as follows: Four heaping tablespoons flour, one teaspoon baking powder, pinch of salt, one tablespoon cream and water enough to make soft dough; mould into small lumps and drop into milk. Cook ten minutes. Do not remove cover till done. Lift kettle from stove occasionally to prevent burning. When ready to serve salt, pepper and celery salt to taste. NO. 25. CREAM OF POTATO SOUP. (Original.) Mrs. H — , No. 1952 Lovelace avenue. — Boil four medium-sized potatoes; when done pass through fruit press and add butter the size of small egg; pepper and salt and beat until very light and creamy. Then add one quart hot milk, place over fire and beat constantly with egg beater until boiling point is reached, then add one egg (white and yolk beaten separately.) Serve immediately. Do not boil after adding egg or it will curdle. NO. 26. CREAM OF RICE SOUP. Miss Emilia Lundberg, No. 2400 South Flower street.— Pearl barley, cracked wheat, sago, corn meal or rice can be used for this soup. Put over the fire in a thick saucepan with milk and water; as the grains soften it may be rubbed through a colander. To this pulp add enough hot milk to make a creamy soup; season it with salt, pepper and the least grating of nutmeg. Serve hot. NO. 27. CREAM OF STEAK SOUP. Mrs. B. N. Hurd. No. 1742 West Twenty-fourth street. — Take bones and pieces of meat left overvfrom a broiled steak and boil two hours; add tomato or half a coffee-cup of canned tomato; one onion sliced, a pinch of curry powder. When well cooked, strain and add milk to make desired quantity and thicken slightly. Season to taste and add a goodsized piece of butter. NO. 28. CREAM TOMATO SOUP. Mrs. W. P. Elsdon, Highland Cal.— Pour off the juice from a quart can of tomatoes. Slice and boil two onions in a small quantity of water, pour off the water, and add to it the tomato juice; then add a quart of rich milk, (or a pint of milk, a pint of water, and a piece of butter, if milk is not plentiful.) Bring to a boil, and thicken with two tablespoons of flour. Very nice if the onion is omitted. The tomato from which the juice is drained can be used for scallop.