The Times cook book, no. 2

Range them on a small tablecloth, cover them with same. (4.) Fifteen minutes before serving plunge them in salted boiling water, boil two minutes, and let simmer on the side of fire for five minutes longer. Drain on a cloth. Range them by layers in a deep dish and spread grated cheese between each layer, moisten with four tablespoonfuls of beef extract, diluted with a pint of tomato catsup. Strain two ounces of melted butter and serve with a tureen of rich beef broth. NO. 58. RICE SOUP. Mrs. Oscar Leuschner, No. 1012 East Adams street— Take 15 cents worth of shoulder of mutton and put on to boil with three pints of cold water. Add one teaspoonful of salt. Let boil until the meat is nearly tender, then add two medium-sized carrots cut in dice, one mediumsized potato, two medium-sized leeks, cut fine, and a small half cup of rice. Let all boil till tender. Add more hot water before serving to make about two quarts. Lastly add a little parsley, cut fine, and a little pepper. This soup is simply delicious: NO. 59. ROYAL TOMATO SOUP. (For twelve persons.) Miss Wanda, Box 314, Altadena, Cal.— Boil down an old chicken in a quantity of water sufficient to furnish two quarts of broth. Then take a saucerful of cut up celery, one parsnip and one onion, medium-sized, cut into small pieces. Put about one-quarter pound butter in a stew pan and let it melt; then add the cut up vegetables and stir very frequently. Then add a particle of lemon rind, a small piece of mace, six pepper seeds and likewise six allspice. Let it simmer for about ten minutes, taking care not to let it get brown. Now add one kitchenspoonful of flour; stir the whole very well. This done, add the chicken broth and one can of nice, red tomatoes. Let the whole quantity boil up for one-half hour. Now add a teaspoonful of sugar, a pinch of red * pepper and salt to taste. Mash through a fine soup strainer and add one cup of cream immediately before serving. NO. 60. RUSH ORDER SOUP. Mrs. Scales, No. i$Vz Magnolia avenue, Long Beach, Cal.— One bowl boiling water; sprinkle with salt and pepper; any kind of vegetable you may happen to have, cold or warm; slice thin. A trifle of meat if any is In sight; if not, place on tray and serve. NO. 61. SALSIFY, OR VEGETABLE OYSTER SOUP. Annie Matheson, Glendora, Cal.— One medium-sized bunch of salsify, scraped, cut into thin slices and put into water immediately to prevent turning black. Cook in salted water until very tender. Add one quart milk and small piece of butter; salt and pepper to taste. Seine very hot with salted crackers. NO. 62. SALSIFY CREAM SOUP. Mrs. O. A. Creider, 939 Lemon street, Riverside, Cal.— Take six or seven roots of salsify (oyster plant,) two quarts sweet milk, two large spoonfuls flour, butter size of two walnuts, salt and pepper to taste. Scrape the roots and slice them into cold water (to keep them white,) then cook them one-half hour in water. Stir the flour into the butter until well mixed; add the milk to the cooking salsify when just ready to boil; add the flour and butter; let come to a boil; season.