The Times cook book, no. 2

particle of bay leaf; one and a half quarts water. Let one-quarter of a pound of butter melt in a stew pan, add one and a half tablespoonfuls of flour, stir well and put this in the fish broth. Allow it to boil for five minutes, strain it and add a cup of cream and chopped parsley; pepper and salt to taste. Cut the meat of the fish into dice-like squares, let them simmer in butter for a while and put them into the broth. Or make dumplings of the fish and put them in the broth. NO. 35. FISH LA CREME SOUP. Mrs. A. R. Schlernitzauer, No. 462 North Fremont avenue— Take two pounds white meat fish; scrape the meat all off; put the bones and head in a quart of water, boil for one hour; put in salt, pepper, tablespoon butter. When done, remove the bones and drop the creme balls in while boiling. For la creme balls, take the meat, put in a deep wooden bowl, half cup cream, butter size of an egg, salt and pepper to taste; tablespoon prepared mustard; beat this all to a cream; drop by teaspoonfuls into the soup. Boil ten minutes; serve hot. NO. 36. FRENCH GUMBO. Mrs. Pratte Layton, No. 2323 Scarff street— Choose a large fat old chicken, after being properly drawn and salted two hours, (better all night on the ice;) cut in small pieces, wash and drain in colander; have ready two teaspoonfuls of chopped onion; into kettle put dessertspoonful of lard with a scant one of flour, brown lightly; put in the chicken and stir continually until brown; then add five quarts of cold water. Salt to taste, with a dust of black and cayenne pepper; boil gently four hours. Fifteen minutes before serving, add quart of prepared okra, or if in season for fresh okra, slice pint of okra and add one hour before serving. Make at the same time a dish of mush; when cold cut in small diamonds, put on table served in plates. NO. 37. FRENCH SOUP (MADE IN AN HOUR.) Miss Jennie Swanner, No. 1426 North Main street, Santa Ana, Cal.— Cut Into small pieces a pound of beef and a pound of veal; put them into a wide shallow sauce pan, with a carrot and an onion cut in slices; a few slices of bacon, and half glass of water. Hold it over the fire for a short time till the meat and vegetables begin to brown, taking care, however, that they are not burnt; then pour over the whole a pint of boiling water and let the soup stew gently for about three-quarters of an hour; after which the soup only requires to be strained through a sieve to be fit for use. NO. 38. FRUIT SOUP. Mrs. M. A. Price, Hollywood, Cal.— One cup water, one tablespoon sago or bread crumbs, two tablespoons sugar, one cup raisins steamed fifteen minutes; one cup cranberries or pie plant juice, one cup strawberry juice; put sago in warm water in a double boiler, boil till clear; add sugar and raisins, then cranberry or pie plant juice; add strawberry juice; run through a colander; add a few strawberries; heat the soup and serve.