The Times cook book, no. 2

This stock will keep for many days in cool weather, and from it can be made all the various kinds of soups by adding onion, macaroni, celery, asparagus, green peas, carrot, tomato, okra, parsley, thyme, summer savory, sage and slices of lemon. Many of the herbs may be first dried, then pulverized and put in cans or jars for winter use. Celery and carrot seed may be used in place of the fresh vegetables. Macaroni should be first boiled in slightly salted water, cut in pieces one or two inches long, and added a short time before serving. To prepare soup for dinner, cut off a slice of the jelly, add water, heat and serve. Whatever is added to this, such as rice, tapioca, vegetable, etc., may be cooked before being added, as much boiling injures the flavor of the stock. In making soup from stock always scrape the sediment from the bottom of the slice of jelly taken as a foundation for the soup, add seasoning, water and vegetables. If potatoes are used they should be peeled, sliced and laid in salt and water for half an hour; cabbage should be parboiled and drained, and all other vegetables either sliced or cut fine, before adding them to the soup; boil until thoroughly dissolved; strain through a colander and serve at once. NO. 9S. WHITE SOUP. Miss Emilia Lundberg, No. 2400 South Flower street.— A delicious soup, which may be served at a luncheon is made from almond milk. Blanch onehalf pound of Jordan and ten bitter almonds and pound together in a mortar, moistening from time to time with milk till one pint has been used, after which press through a piece of fine cheesecloth. Scald three cups of milk with two tablespoonfuls of sugar and a half teaspoon of salt; stir in the almond milk and continue stirring till it is hot, then serve at once with croutons. For croutons cut out some thin rounds of bread one inch in diameter, arrange on a baking sheet, and sprinkle with fine sugar. Melt the sugar and glaze the croutons in a hot oven, repeating the process on the other side of the croutons. NO. 99. WINE FRUIT SOUP. Mrs. Carrie Berenstein, No. 982 Vernon avenue. Take one cup of raisins, one cup of prunes; wash and put them on in a quart of water with some stick cinnamon; when the fruit is cooked stir in a cup of sago, two slices of lemon, a pinch of salt, one-half cup of sugar, some apples fresh, or dried may be used. When the sago is transparent put in a cup of claret wine and serve hot or put in mould to be eaten cold as a pudding. NO. 100. WINE SOUP (A la Knowlton.) Mrs. Knowlton, No. 411 West Fourth street. — For six persons. Take one and one-half cups tapioca, wash well and let soak in cold water for two hours; also take one pound seeded raisins, wash well and let soak in cold water in a separate dish. Have at hand four glasses claret, the cheapest, the best, because it will give the soup a more delicate tart flavor. Into a pot that will hold a gallon or more, put three quarts cold water, then add one and one-half cups sugar, two or three sticks of cinnamon, the juice of three lemons; now add your tapioca and raisins and cook until the tapioca is done; then add your wine and boil about three minutes longer. Serve while hot. Stir while cooking or it will stick to the bottom of pot. If too thick add more wine or water.