NO. 63. SORREL SOUP ("Soupe a 1'Seille.") Florence S. Le Hardy, Cahuenga, Cal.— Take two bunches sorrel, wash well; put in sauce- pan two tablespoonfuls of olive oil'; when boil- ing, drop sorrel into it, cover; let simmer until quite tender; then, while in pan, chop with silver knife very fine; then add quart and half of boiling water, stir well; add salt, two raw eggs, broken and mixed without beating; drop in, stir all the while; when all comes to a boil, drop in cup of cream, stir briskly; send to table; to be served with browned dice of bread. Most delicious. * 20 COOKING AND OTHER RECIPES. NO. 64. SOUP A LA CANATRICE. Mrs. Frederick Stephens, No. 1504 North Main street, Santa Ana, Gal.— Very beneficial for singers. Ingredients for six persons: Three ounces sago, one-half pint cream, yolks of three eggs, one lump sugar, one bay leaf, and seasoning to taste; two quarts medium stock. Wash sago in boiling water, let it be grad- ually added to the nearly boiling stock, sim- mer for half hour, when it should be well dissolved. Beat up yolks of eggs, add to them boiling cream, stir these quickly in the soup and serve immediately. Do not let soup boil or the eggs will curdle. NO. 65. SOUP STOCK. Mrs. E. A. Pallah, R. F. D. No. 3, Santa Ana. Cal.— Stock for soup is best made for the average home cook from the leg joint of beef, the bones split open, put on to cook in plenty of cold water. When it first comes to boil, carefully skim; let simmer several hours, skim all grease off top and strain. Many various and delicious soups can be made from this stock, by adding vegetables, rice, tomatoes, potatoes, macaroni, vermicelli, pearl barley, flavoring according to taste, with onions, celery, parsley etc. NO. 66. SPANISH SOUP. Mrs. Mary L. Gaty, No. 1721 Bush street— Two large onions, one-half dozen small chile peppers, one can tomatoes, one large turnip, one-half can corn, two carrots; chop vegetables fine, put into one quart of water, boll until almost done; add tomatoes and corn, boil five minutes longer, then add one tablespoon of beef extract; stir until it dissolves; add one teaspoon Worces- tershire sauce and one tablespoon catsup; salt to taste✪ Salsify, or Vegetable Oyster Soup. This is fine. NO. 67. SPLIT PEA SOUP. Mrs. Edmund M. Price, No. 962 E. 39th st.— One pint split peas, washed and drained immediately; two- thirds of a carrot, sliced, one onion, with six cloves stuck in it, one-quarter pound of mixed salt pork, one-half teaspoon celery salt and a little pepper✪ Split Pea Soup; put all together over a brisk fire with two and one-half quarts cold water; when it boils up, set back and cook slowly four hours. Season with more salt and pepper if desired; strain and serve with dice of bread fried brown in butter. NO. 68. STEW SOUP. Miss M. W. Beck- with, Altadena, Cal. — Two pounds- of beef, five onions, five turnips, three-^aarter pound rice, a large bunoh of parsley, a few sweet herbs, pepper and salt, two quarts of water. Cut the beef up in small pieces, add the other ingredients and boil gently for two and one- half hours. Oatmeal or potatoes would be a grea-t improvement. Time, two and one-half hours. Sufficient for eight persons.

AI-modernized reading of the original text

NO. 63. SORREL SOUP ("Soupe à l'Oseille.") Florence S. Le Hardy, Cahuenga, Cal.— Take two bunches sorrel, wash well; put in saucepan two tablespoonfuls of olive oil; when boiling, drop sorrel into it, cover; let simmer until quite tender; then, while in pan, chop with silver knife very fine; then add quart and half of boiling water, stir well; add salt, two raw eggs, broken and mixed without beating; drop in, stir all the while; when all comes to a boil, drop in cup of cream, stir briskly; send to table; to be served with browned dice of bread. Most delicious. * NO. 64. SOUP A LA CANATRICE. Mrs. Frederick Stephens, No. 1504 North Main street, Santa Ana, Gal.— Very beneficial for singers. Ingredients for six persons: Three ounces sago, one-half pint cream, yolks of three eggs, one lump sugar, one bay leaf, and seasoning to taste; two quarts medium stock. Wash sago in boiling water, let it be gradually added to the nearly boiling stock, simmer for half hour, when it should be well dissolved. Beat up yolks of eggs, add to them boiling cream, stir these quickly in the soup and serve immediately. Do not let soup boil or the eggs will curdle. NO. 65. SOUP STOCK. Mrs. E. A. Pallah, R. F. D. No. 3, Santa Ana. Cal.— Stock for soup is best made for the average home cook from the leg joint of beef, the bones split open, put on to cook in plenty of cold water. When it first comes to boil, carefully skim; let simmer several hours, skim all grease off top and strain. Many various and delicious soups can be made from this stock, by adding vegetables, rice, tomatoes, potatoes, macaroni, vermicelli, pearl barley, flavoring according to taste, with onions, celery, parsley etc. NO. 66. SPANISH SOUP. Mrs. Mary L. Gaty, No. 1721 Bush street— Two large onions, one-half dozen small chile peppers, one can tomatoes, one large turnip, one-half can corn, two carrots; chop vegetables fine, put into one quart of water, boll until almost done; add tomatoes and corn, boil five minutes longer, then add one tablespoon of beef extract; stir until it dissolves; add one teaspoon Worcestershire sauce and one tablespoon catsup; salt to taste. This is fine. NO. 67. SPLIT PEA SOUP. Mrs. Edmund M. Price, No. 962 E. 39th st.— One pint split peas, washed and drained immediately; twothirds of a carrot, sliced, one onion, with six cloves stuck in it, one-quarter pound of mixed salt pork, one-half teaspoon celery salt and a little pepper; put all together over a brisk fire with two and one-half quarts cold water; when it boils up, set back and cook slowly four hours. Season with more salt and pepper if desired; strain and serve with dice of bread fried brown in butter. NO. 68. STEW SOUP. Miss M. W. Beckwith, Altadena, Cal. — Two pounds- of beef, five onions, five turnips, three-^aarter pound rice, a large bunoh of parsley, a few sweet herbs, pepper and salt, two quarts of water. Cut the beef up in small pieces, add the other ingredients and boil gently for two and onehalf hours. Oatmeal or potatoes would be a grea-t improvement. Time, two and one-half hours. Sufficient for eight persons.

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Stew SoupStone SoupSuperior Vegetable SoupSalsify, or Vegetable Oyster SoupSalsify Cream SoupSorrel SoupSoup a la CanatriceSpanish SoupSplit Pea Soup

The Times cook book, no. 2