The Times cook book, no. 2

Put pieces of toasted bread (a good way of using dry bread) in diamond or cube shape, in the bottom of the tureen. Pour over the soup, and serve very hot. This soup may be made without potatoes, if more convenient, using more flour. However, it is better with potatoes. NO. 48. ONION SOUP. Mrs. I. Chadd, Fallbrook, Cal.— Take one medium-sized onion, chop it very fine; place the spider over a good fire; when hot, put in one and one-half tablespoonfuls of butter and add onions, stirring briskly all the while with a fork. When nice and brown, add one heaping teaspoonful of flour, with salt and pepper to taste. "When flour is nicely browned, add one pint of cold water, still stirring briskly all the while with a fork until it has boiled full four minutes after adding the water. Serve immediately. NO. 49. OYSTER CREAM OF TOMATO SOUP. Mrs. D. J. Newcomb, No. 916 West Seventh street — One two-pound can of steamed tomatoes (or freshly cooked ones,) one quart milk, one pint drained fresh (or cove) oysters; put the tomatoes and milk on to heat, season the tomatoes with salt, pepper, butter (a pinch of baking soda) to taste; also put pinch baking soda in the milk, make a thin thickening, with two teaspoons of flour and water; stir this in the milk while it is heating; when both milk and tomatoes come to a boiling point, stir the tomatoes slowly into the milk, then add oysters without further cooking, and serve immediately. Oyster crackers are particularly nice with this soup. NO. 50. PEANUT SOUP (original.) Mrs. M. E. Robertson, No. 2212 West Eighth street- Two tablespoons of peanut butter, one tablespoon of browned flour (plain flour may be used, but the browned is preferable;) cream together and pour slowly over this one pint of boiling water; stir constantly to keep smooth. Season with salt and pepper; add to this one pint of scalded milk. If too thick, add more hot water. Serve immediately with cretons or crackers. NO. 51. PEARL BARLEY SOUP. (Original.) Sarah M. Daley, No. 1929 First street— Get good-sized soup bone, a sheep skin and a small piece of liver. Put bones in kettle, cover with cold water, and salt to taste; let boil slowly; add one potato, small onion, a leaf or two of celery. Take another kettle with one and a half cups pearl barley, cover with a scant pint of hot water, let simmer, keep ladle in barley kettle and quite often stir, or better still, pour up and down the barley; this prevents sticking, also dissolves it. EVery now and then take a ladle full of stock, pour through strainer into the barley; if the stock is rich enough add a little hot water. Chop the liver very fine, add to the soup bone; do this until all your stock is in your barley kettle. This soup is rich and nourishing, but not greasy; is good for sick or well, and is inexpensive. NO. 52. PEA SOUP. Mrs. H. D. Wetmore, No. 625 North Belmont avenue— Take one and a half pints pears, two tablespoons minced celery, one tablespoon minced onion, cooked together and put through sieve; add to this one quart milk, salt to taste, a dash of cayenne pepper and butter one-half size of an egg. Just before serving add one-half pint whipped cream.