y
may be used. In nothing as well as soups can a housekeeper be economical
of the odds and ends of food left from meals. One of the best cooks was
in the habit of saving everything, and announced one day, when her soup
was especially praised, that it contained the crumbs of gingerbread from
her cake box! Creamed onions left from a dinner, or a little stewed
corn, potatoes mashed, a few baked beans--even a small dish of apple
sauce have often added to the flavor of soup. Of course, all good meat
gravies, or bones from roast or boiled meats, can be added to your stock
pot. A little butter is always needed in tomato soup. In making stock,
use a quart of water for every pound of meat and bone. Cut the meat in
pieces, crack the bones, place all in the kettle, pour over it the
proper quantity of cold water; let it soak a while on the back of the
range before cooking. Let soup boil slowly, never hard, (an hour for
each pound of meat) strain through a sieve or coarse cloth. Never let
the fat remain on your soup. Let get cold and lift it off, or skim it
off hot."

BROWN STOCK.

MRS. W. COOK.

Four pounds shin of beef, or other meats and bones--four carrots, four
onions, one turnip, one small head of celery, one half tablespoonful of
salt, one half teaspoonful of peppercorns, six cloves, five pints of
cold water. Cut up the meat bone and place it in a large saucepan, pour
over the water, skim when boiling, prepare the vegetables, add them to
the saucepan; cover closely and boil slowly four hours. The spice should
be added with the vegetables.

CREAM OF CELERY SOUP.

MRS. ERNEST F. WURTELE.

One quart chicken or veal broth; one quart milk; one half cupful rice;
one teaspoonful salt; one head celery; seasoning. Use for this soup a
quart of chicken or veal broth and about a quart of milk; pick over and
wash the rice, rinse it well in cold water, and put it in a thick
saucepan over the fire with a pint of milk and a teaspoonful of salt;
wash a head of celery and grate the white stalks, letting the grated
celery fall into milk enough to cover it; put the grated celery with the
rice and gently simmer them together until the rice is tender enough to
rub through a sieve with a potato masher, adding more milk if the rice
absorbs what has first been put with it. After the rice has been rubbed
through the sieve, return it to the saucepan, place it again over the
fire, and gradually stir with it the quart of stock or broth; if th