hite bread cut
very thin.

MINCED GOOSE SANDWICHES

Take either boiled or roast goose (which has been highly seasoned) and
mince in a chopping bowl, add one or two pickles, according to quantity,
or a teaspoon of catsup. Spread thin slices of bread or nice fresh
rolls, with a thin coating of goose oil, slightly salted, then spread
the minced goose and cover with a layer of bread which has been
previously spread.

VEAL SANDWICHES

May be prepared as above, or slice the veal in thin slices and spread
with mustard.

BOILED, SMOKED, OR PICKLED TONGUE SANDWICHES

Remove the crust from the bread (unless it is very soft), place the
slices of tongue (cut very thin) and lettuce leaves between the
slices.

*SOUPS*

Soups are wholesome and palatable and should form part of the meal
whenever possible. It is a good plan to have some sort of vegetable or
meat stock always at hand, as this renders the making of the soup both
easy and economical. With milk at hand, cream soups are easily made.

SOUP STOCK

In making soup, bring the cold water in the soup pot with the meat and
bones to a boil slowly, and let it simmer for hours, never boiling and
never ceasing to simmer. If clear soup is not desired soup may be
allowed to boil. Bones, both fresh and those partly cooked, meats of all
kinds, vegetables of various sorts, all may be added to the stock pot,
to give flavor and nutriment to the soup.

One quart of cold water is used to each pound of meat for soup; to four
quarts of water, one each of vegetables of medium size and a bouquet.

Make the soup in a closely covered kettle used for no other purpose.
Remove scum when it first appears; after soup has simmered for four or
five hours add vegetables and a bouquet.

Parsley wrapped around peppercorn, bayleaf, six cloves and other herbs,
excepting sage, and tied, makes what is called a bouquet and may be
easily removed from the soup.

Root celery, parsley, onions, carrots, asparagus and potatoes are the
best vegetables to add to the soup stock. Never use celery leaves for
beef soup. You may use celery leaves in potato soup, but sparingly, with
chopped parsley leaves.

Vegetables, spices and salt should always be added the last hour of
cooking. Strain into an earthen bowl and let cool uncovered, by so doing
stock is less apt to ferment.

A cake of fat forms on the stock when cold, which excludes air and
should not be removed until stock is used. To remo