fternoon and
let remain there until Saturday noon. The heat of the oven will be
sufficient to bake the Schalet if there was a nice clear fire when the
porridge was put in the oven. If this dish cannot be baked at home it
may be sent to a neighboring baker to be placed in the oven there to
remain until Saturday noon, when it is called for. This takes the place
of soup for the Sabbath dinner.

BOUILLON

Put on one three-pound chicken to boil in six quarts cold water. Take
one and one-half or two pounds of beef and the same quantity thick part
of veal, put in a baking-pan, set in the stove and brown quickly with
just enough water to keep from burning. When brown, cut the meat in
pieces, add this with all the juice it has drawn, to the chicken soup.
Set on the back of the stove, and cook slowly all day. Set in a cold
place, or on ice over night, and next morning after it is congealed,
skim off every particle of fat.

Melt and season to taste when ready to serve. Excellent for the sick.
When used for the table, cut up carrots and French peas already cooked
can be added while heating.

If cooked on gas stove, cook over the simmering flame the same number of
hours.

CONSOMME

Take three pounds of beef, cut in dice and cover with three quarts of
cold water. Simmer slowly for four hours. The last hour add one-half cup
each of carrots, celery, onion, and season with one-half teaspoon of
peppercorns and one tablespoon of salt. Strain, cool, remove fat and
clear (allowing one egg-shell broken fine and the slightly beaten white
of one egg to each quart of stock). Add to the stock, stir constantly
until it has reached the boiling point. Boil two minutes and serve.

CHICKEN SOUP, No. 1

Take one large chicken, cook with four quarts of water for two or three
hours. Skim carefully, when it begins to boil add parsley root, an
onion, some asparagus, cut into bits. Season with salt, strain and beat
up the yolk of an egg with one tablespoon of cold water, add to soup
just before serving. This soup should not be too thin. Rice, barley,
noodles or dumplings may be added. Make use of the chicken, either for
salad or stew.

CHICKEN SOUP, No. 2

Take the carcass of a cold, cooked chicken and break into small pieces.
Add one-half cup of chopped celery and one onion chopped fine. Cover
with cold water; simmer slowly for two hours. Strain, add salt and
pepper to taste.

CHICKEN BROTH

Cut the chicken into small pieces an