The Times cook book, no. 2

VERMICELLI SOUP, with consomme. For one quart consomme take one ounce vermicelli; break it up slightly, and throw into consomme; when it comes to a boil, let simmer for 10 minutes and serve. MACARONI SOUP, with consomme. For one quart consomme take one and one-half ounces to two ounces macaroni (medium size,) break it into lengths of about six inches; parboil it in slightly salted boiling water for 15 or 20 minutes; strain and cool; then cut with a knife into lengths of about one or one and one-half inches. Throw in the boiling consomme, let simmer from 10 to 15 minutes until the paste is tender. Serve with grated cheese. PRINTANIER SOUP. Printanier means "springlike," is one of the prettiest "soups made, and for this reason in France, is frequently served at banquets and on special occasions. It consists of consomme in which have been boiled some carrots, turnips, string beans daintily cut in fancy shapes; also some green peas and flageolet beans. JULIENNE SOUP. This soup is composed of carrots, turnips, cabbages, celery, leeks, French peas and lettuce, washed and cut into shreds. All of these are blanched by being plunged in boiling water, after which they are added tc consomme and cooked into it. NO. 107. CORN SOUP. Mrs. E. A. Pallah, R. D. R. 3, Santa Ana, Cal.— Three mediumsize ears green corn, grains to be cut open with sharp knife lengthwise down each row of grains; then scrape carefully with dull side of knife; mix corn pulp (free from skins of corn) with one pint rich milk; now add it to two pints boiling water; stir, bring to boil about five minutes; add butter size of egg; salt and pepper after finished cooking. To make with canned corn rub corn through colander. NO. 10S. CRAB SOUP. Mrs. Berthold J. Lauterbach. No. 2115 West Court street— Put the crabs into a kettle of boiling water and throw in a handful of salt, a sweet bay leaf and a generous dash of cayenne pepper. Boil until well done, usually half an hour. Take them from the water and pick out all the meat. To one pint or more of the crab meat, use one quart of sweet milk (or one pint of milk and one pint of water.) Put into saucepan two generous tablespoonfuls butter, into which slice a medium-sized dry onion and cook until tender, but not brown. Add one-half teacup flour, stirring constantly to prevent burning; then add the crab mixture and the previously boiled milk. Simmer gently few minutes, and dash over each plateful a little grated nutmeg. NO. 109. GRANDMOTHER'S VEGETABLE SOUP. Mrs. S. P. Turner, Tustin, Cal.— Se- lect of the upper shank of beef two pounds, wash and place in soup kettle with four quarts cold water; let stand one-half hour; wash and soak over night one cup navy beans; put in kettle with meat and boil together until all are tender, then add salt and black pepper sufficient for all. Have ready one cup of cabbage, cut or sliced fine; two onions sliced, two potatoes, small turnip and one carrot in cubes, one tomato, sliced; one small red pepper and sprig of parsley; put these in soup kettle and cook slowly until done, adding water from time to time to keep up the quantity; just before using thicken with one tablespoon each of corn meal and wheat flour dissolved in cold water. SALADS.