h a chopped onion, one stalk of celery and a
sprig of parsley until meat falls from bone. Season with salt and
pepper. Strain the broth into a bowl and stand aside until perfectly
cold. Then remove the cake of fat formed on top of soup and add it to
drippings for frying. The broth may be kept several days if poured
into a glass jar and set on ice. When wanted to serve, heat 1 pint of
broth, add 2 tablespoonfuls of cream to yolks of 2 eggs. Stir well.
Pour boiling hot broth over the cream and yolks of eggs and serve at
once in bouillon cups. Serve crackers also. Do not cook mixture after
cream and yolks of eggs have been added. This is very nourishing.

FARMER'S RICE

One and one-half quarts of milk, poured into a double boiler and
placed on the range to heat. One cup of flour was placed in a bowl;
into the flour 1 raw egg was dropped and stirred with a knife until
mixed, then rubbed between the fingers into fine rivels. It may take
a little _more_ flour; the rivels should be dry enough to allow of
being rubbed fine. When the milk commences to boil drop the rivels in
by handfuls, slowly, stirring constantly. Salt to taste. Let cook 15
minutes. Eat while hot, adding a small piece of butter as seasoning.
This should be a little thicker than ordinary rice soup.

PHILADELPHIA "PEPPER POT"

This recipe for far-famed "Philadelphia Pepper Pot" was given Mary by
a friend living in the Quaker City, a good cook, who vouched for its
excellence:

The ingredients consist of the following:

1 knuckle of veal.
2 pounds of plain tripe.
2 pounds of honeycomb tripe.
1 large onion,
1 bunch of pot-herbs.
4 medium-sized potatoes.
1 bay leaf--salt and cayenne pepper to season.
1/2 pound of beef suet--and flour for dumplings.

The day before you wish to use the "Pepper Pot" procure 2 pounds of
plain tripe and 2 pounds of honeycomb tripe. Wash thoroughly in cold
water place in a kettle. Cover with cold water and boil eight hours;
then remove tripe from water, and when cold cut into pieces about 3/4
of an inch square. The day following get a knuckle of veal, wash and
cover with cold water--about three quarts--bring slowly to the
simmering point, skimming off the scum which arises, simmer for three
hours. Remove the meat from the bones, cut into small pieces, strain
broth and return it to the kettle. Add a bay leaf, one large onion,
chopped, simmer one hour; then add four medium-sized potatoes, cut
like dice, and add to the broth