The white ribbon cook book

are generally used, but if soup alone is wanted, part of the shin with a pound from the neck will do very well. Pour cold water on the beef in the soup pot and heat the soup slowly, the slower the better, letting it simmer beside the fire, strain it carefully, adding a little cold water now and then, put in 2 oz. of salt for every gallon of water, skim again, and put in four turnips, two carrots, some celery, 4 young leeks, 6 cloves stuck into an onion, half a teaspoonful of peppercorns, and some savory herbs; let the soup boil gently for six hours; strain. Milk Soup with Vermicelli— Salt, 5 pints boiling milk, 5 oz. fresh vermicelli. Throw a small quantity of salt into 5 pints of boiling milk, and then drop lightly into it 5 oz. of good fresh vermicelli; keep the milk stirred as this is added, to prevent its gathering into lumps, and continue to stir it very frequently from 15 to 20 minutes, or until it is perfectly tender. The addition of a little pounded sugar and powdered cinnamon makes this a very palatable dish. For soup of this description, rice, semolina, sago, cocoa-nut, sago and macaroni may all be used, but they will be required in rather smaller proportions to the milk. Green Pea Soup— 4 lbs. beef, }4 pk. green peas, 1 gal. water, 3^ cup rice-flour, salt, pepper and chopped parsley. Four lbs. beef, cut into small pieces, }4 pk. green peas, 1 gallon water, }^ cup of rice-flour, salt, pepperand chopped parsley; boil the empty pods of the peas in the water 1 hour before putting in the beef. Strain them out, add the beef, and boil slowly for 1}^ hour longer; j-^ hour before serving, add the shelled peas, and 20 minutes later, the rice-flour with salt, pepper and parsley. After 22 White Ribbon Cook Book. adding the rice-fiour, stir frequently, to prevent scorching. Strain into a hot tureen. Celery Soup — The white part of 3 heads of celery, ^ lb. rice, 1 onion, 1 quart stock, 2 quarts milk, pepper and salt, and a little roux. Cut up the celery and onions very small, boil them in the stock until quite tender, add the milk and the rice, and boil together until quite a pulp, add pepper and salt and a little roux, strain through a fine hair sieve or a metal strainer, and boil a few minutes, taking care it does not burn. Serve some small croutons or fried bread with it. Tomato Soup — 4 lbs. tomatoes, 2 onions, 1 carrot, 2 quarts of stock or broth, pepper and salt and a little roux, 2 oz. fresh butter. Cut up the onions and carrot, place them in a stewpan with the butter, and lightly fry them. Take the seeds out of the tomatoes, then put them in the stewpan with the fried onions and carrot, add the stock, pepper and salt, and let them boil for 1 hour, occasionally stirring them; add a little roux to thicken the soup, and strain through a fine hair sieve. Serve the soup very hot, and send to the table with it some small pieces of fried bread, sprinkled with chopped parsley. Tomato Soup without Meat — 1 can tomatoes, 2 large onions, ^ pint milk, 1 tablespoonful flour, 2 tablespoonfuls butter, salt, pepper.