The Twin-city housewife

Beat the yellows of six eggs and to them add a teacup of sweet milk and a pinch of salt. Beat together a tablespoon of flour and a tablespoon of butter. Add to the eggs and beat together, lastly add the beaten whites. Pour the mixture into a hot frying pan, in which a tablespoon of lard has been melted. Cook on top of the stove until nearly done, then set in oven and brown. Place on a hot dish and serve at once.—Miss Mary Hodgin. twenty-four THE TWIN-CITY HOUSEWIFE SOUPS Put soup bone on in cold water and heat gradually to boiling point. As scum rises it should be removed. Cover, and cook slowly until all substance is out. Add seasoning, strain and put away to use as needed. Scraps of meat either raw or cooked and bits of bone and fat trimmed from steak or roast may also be used to make stock. Cream of Asparagus Soup Wash one bunch of asparagus, put it in boiling water and let boil gently for three-quarters of an hour. Take from water and cut off tops and put aside until wanted. Put one quart of milk on to boil in a double boiler. Press the asparagus stalks through a colander and add them to the milk. Rub one tablespoon of butter and two even tablespoons of corn starch or flour together until smooth. Add to the boiling milk and stir constantly until it thickens. Add asparagus tops, salt and pepper to taste, and serve.—Mrs. C. D. Ogburn. Bouillon Dissolve one-fourth teaspoon extract of beef in one cup boiling water. To this add one tablespoon sherry or port wine, one clove and salt to taste. Serve immediately. Beef Tea Two pounds of lean, raw beef, chopped fine, one cup cold water. Put in a glass jar and let stand until water is well colored. Place jar in a kettle of cold water, and heat gradually, keeping it below the boiling point several hours until beef is white. Remove from stove and strain, pressing meat hard to get all the juice. When wanted put four tablespoons of this to one cup boiling water. Season to taste. Celery Soup One head of celery, one quart of milk, a slice of onion, one tablespoon of butter, one tablespoon of flour, one teaspoon of salt, half a saltspoon of pepper. Wash and scrape celery well, cut into inch pieces and boil in a pint of salted water until soft; boil the onion, chopped, in the milk for ten minutes, and add it to the celery; rub through a fine strainer and boil again. When boiling add butter and flour, which have been cooked together, by melting the butter and stirring the flour in. Stir the Soup until smooth and well cooked; add the seasoning, boil five minutes and strain into a tureen. Puree of Chestnut To four cups of water in which chicken has been cooked add two cups boiled and mashed chestnuts, a little onion, a teaspoon finely minced celery, and a sprig of parsley. Cook ten minutes, strain, add two cups hot milk, and thicken with two tablespoons each butter and flour rubbed to a paste. THE TWIN-CITY HOUSEWIFE twenty-five Consomme Cut into dice four pounds of lean beef from the round; put about one ounce of suet and one small onion (sliced) into the soup kettle, and cook until a good brown; then add the meat; cook without covering thirty minutes; add the cold water, cover the kettle and simmer gently for about three hours; at the end of this time add four cloves, a@ piece of celery, and simmer one hour longer. Strain and stand away to cool. When cold, remove all grease from the surface. Turn the consomme into a kettle; beat the white of an egg with a halfcupful of cold water, add it to the boiling consomme, boil one minute and strain through cheese cloth. Season, and it is ready to serve. If not dark, add a teaspoonful of caramel.—Mrs. Rorer. Chicken Soup, No. 1